Creamy Crab and Shrimp Seafood Bisque

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Rich, velvety, and absolutely indulgent, this Creamy Crab and Shrimp Seafood Bisque brings the flavors of the ocean to your dinner table in the most luxurious way. Whether you’re preparing a romantic dinner or want to wow guests at your next gathering, this bisque delivers elegance and comfort in every spoonful.

Each bite combines tender shrimp and sweet crab meat bathed in a luscious, creamy broth with hints of garlic, onion, and herbs. Perfect for cold evenings, this seafood bisque is not only satisfying but also incredibly simple to make at home with just a handful of ingredients.

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Ingredients for this Creamy Crab and Shrimp Seafood Bisque

• 1/2 lb shrimp, peeled and deveined
• 1/2 lb lump crab meat (fresh or canned)
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cups seafood stock (or chicken stock)
• 1 cup heavy cream
• 1 cup half-and-half
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Cracked black pepper (for garnish)

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Step 1: Sauté the Aromatics

In a large pot or Dutch oven, melt the butter over medium heat. Add chopped onions and cook until they become soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Build the Base

Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to create a roux. This step is key for thickening the bisque and creating that smooth texture.

Step 3: Add the Liquids

Slowly whisk in the seafood stock, making sure there are no lumps. Then pour in the heavy cream and half-and-half, stirring well to combine. Let the mixture come to a gentle simmer.

Step 4: Season and Simmer

Add paprika, cayenne pepper (if using), salt, and black pepper. Lower the heat and let the bisque simmer for 10-15 minutes, stirring occasionally, until it thickens slightly and develops flavor.

Step 5: Add the Seafood

Gently add the shrimp and crab meat to the pot. Let them cook for 4-5 minutes, or until the shrimp are pink and fully cooked through.

Step 6: Final Touches

Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley and cracked black pepper for that extra aromatic finish.

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Frequently Asked Questions

How do I thicken my seafood bisque if it’s too thin?

Simmer it uncovered for a bit longer, or stir in a slurry made of 1 teaspoon cornstarch and 1 tablespoon cold water. Avoid adding too much flour after cooking as it may clump.

Can I substitute the crab meat with another ingredient?

Yes, you can use lobster or even white fish like cod for a different flavor profile. Just ensure it’s cooked properly and added toward the end to avoid overcooking.

Is it okay to use frozen shrimp?

Absolutely. Just make sure they are fully thawed and drained before cooking to maintain the bisque’s creamy consistency.

What type of cream should I use?

A mix of heavy cream and half-and-half gives the best texture and richness. If you want to lighten it up, you can use milk, though it will be less creamy.

Can I make this bisque ahead of time?

Yes, it’s a great make-ahead dish. Prepare the bisque up to the step before adding the seafood. When ready to serve, reheat and add the shrimp and crab to finish.

How can I make this dish spicier?

Increase the cayenne pepper or add a splash of hot sauce. A bit of smoked paprika can also enhance the depth of flavor.

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