Crab and Shrimp Seafood Bisque

🦀🦐 Crab and Shrimp Seafood Bisque
Ingredients:
3 tbsp butter
1 small onion, finely chopped
2 celery ribs, finely chopped
2 cloves garlic, minced
3 tbsp all-purpose flour
3 cups seafood stock (or chicken stock if needed)
1 cup heavy cream
1 cup whole milk
1/2 cup dry white wine (optional but recommended)
1/4 cup tomato paste
1 tsp Old Bay seasoning (or paprika + cayenne mix)
1/2 tsp dried thyme
1 bay leaf
Salt & black pepper, to taste
1/2 lb shrimp, peeled, deveined, chopped (reserve a few whole for garnish)
1/2 lb lump crab meat (fresh or canned, drained)
2 tbsp sherry (optional, for finishing)
2 tbsp fresh parsley, chopped


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Instructions:
1. Sauté aromatics – In a large pot, melt butter over medium heat. Add onion, celery, and garlic. Cook until soft and fragrant (5 minutes).

2. Make roux – Stir in flour and cook 1–2 minutes until golden, stirring constantly.

3. Build broth – Slowly whisk in stock, then add cream, milk, wine, and tomato paste. Stir until smooth.

4. Season – Add Old Bay, thyme, bay leaf, salt, and pepper. Simmer uncovered for 20 minutes, stirring occasionally.

5. Add seafood – Stir in shrimp and cook 3–4 minutes until just pink. Gently fold in crab meat and cook another 2 minutes (don’t overcook).

6. Finish – Remove bay leaf. Stir in sherry (if using) and fresh parsley. Adjust seasoning.

7. Serve – Ladle into bowls, garnish with whole shrimp, extra parsley, or a swirl of cream.



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✨ Tips:
For extra richness, purée half the soup with an immersion blender before adding seafood.
Serve with crusty bread or oyster crackers.
Can substitute lobster or scallops for a fancier version.


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