Description
A rich and creamy Crab and Shrimp Seafood Bisque that combines succulent lump crabmeat and tender shrimp in a flavorful roux-based broth enhanced with sherry and cream. Perfect for a cozy dinner or special occasion, this bisque offers a luxurious seafood experience with delicate seasonings and a smooth texture.
Ingredients
Scale
Seafood Bisque Base
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Liquids
- 4 cups seafood or chicken broth
- 1/2 cup dry sherry (optional)
- 1 cup heavy cream
Seafood
- 1/2 pound lump crabmeat, picked over for shells
- 1/2 pound medium shrimp, peeled and deveined
Seasonings and Garnish
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Sauté Aromatics: Melt unsalted butter in a large pot over medium heat. Add chopped onion and minced garlic, sauté until softened, about 3-4 minutes.
- Make Roux: Sprinkle flour over the onion and garlic, stirring constantly to make a roux. Cook until golden brown and fragrant, about 2-3 minutes.
- Add Broth and Simmer: Gradually pour in seafood or chicken broth while stirring continuously to avoid lumps. Let the mixture simmer and thicken for 5-7 minutes to develop flavor.
- Add Cream and Sherry: Stir in the heavy cream and dry sherry (if using). Simmer for another 5 minutes to fully combine the flavors and enrich the bisque.
- Cook Seafood: Gently add lump crabmeat and shrimp to the pot. Cook until the shrimp turn pink and are fully cooked through, about 3-4 minutes.
- Season and Adjust Texture: Season the bisque with salt and pepper to taste. For a thicker texture, optionally partially puree the soup with an immersion blender while keeping some chunks intact.
- Serve: Ladle the bisque into bowls, garnish with chopped fresh parsley, and serve hot for a comforting seafood delight.
Notes
- Pick over the crabmeat carefully to remove any shells for a smooth eating experience.
- Dry sherry is optional but adds a lovely depth to the bisque. You can substitute with white wine or omit altogether.
- Use seafood broth for a more intense flavor, or chicken broth as a suitable alternative.
- Partially pureeing the soup creates a creamy texture while retaining pieces of seafood for bite.
- This recipe can be doubled to serve a larger crowd.
