IngredientsSeafood½ lb (225g) shrimp, peeled, deveined, tails removed½ lb (225g) lump crab meat (fresh or canned, drained)Base3 tbsp butter1 tbsp olive oil1 small onion, finely diced2 celery stalks, finely diced2 cloves garlic, minced3 tbsp all-purpose flour2 tbsp tomato paste½ cup (120ml) white wine (optional, but recommended)Liquids3 cups (710ml) seafood stock (or chicken stock)1 cup (240ml) heavy cream½ cup (120ml) half-and-half or whole milkSeasonings1 tsp Old Bay½ tsp paprika¼ tsp cayenne (optional)Salt & pepper to taste1 bay leaf1–2 tsp lemon juiceExtras (optional)1 tbsp fresh parsley, choppedCroutons or toasted baguetteExtra cream swirl for garnish🍲 Instructions1. Sauté the vegetablesHeat butter + olive oil in a large pot over medium heat.Add onion and celery; cook 5–6 minutes until softened.Add garlic and cook 30 seconds.2. Make the rouxStir in the flour and cook 1 minute to remove raw taste.Add tomato paste; stir to combine.3. Deglaze + add liquidsPour in white wine (if using); simmer 2 minutes.Slowly whisk in seafood stock.Add bay leaf, Old Bay, paprika, cayenne (optional), salt, and pepper.Bring to a gentle simmer for 10 minutes.4. Purée the base (optional but makes it extra silky)Remove bay leaf.Use an immersion blender to blend until smooth(or transfer to a blender in batches).5. Add seafoodReduce heat to low.Add shrimp and simmer 3–4 minutes until pink and cooked.Stir in crab meat gently.6. Make it creamyAdd heavy cream + half-and-half.Warm through without boiling.Add lemon juice, adjust salt & pepper.7. ServeLadle into bowls and top with:Fresh parsleyA swirl of creamCroutons or toasted bread💡 Tips for Perfect BisqueDon’t boil after adding cream—keeps it silky.Use lump crab, not imitation.Add shrimp at the end so they stay tender.Want thicker? Add 1 more tablespoon flour to the roux.Want richer? Replace half-and-half with more cream.
Creamy Crab & Shrimp Seafood Bisque
