Crab and Shrimp Seafood Bisque

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 tsp Old Bay seasoning
• ½ tsp paprika
• Salt and black pepper, to taste
• 3 cups seafood stock (or chicken broth)
• 1 cup heavy cream
• ½ cup dry white wine (optional)
• ½ lb shrimp, peeled, deveined, and chopped
• ½ lb lump crab meat (fresh or canned, drained)
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp lemon juice
• Fresh chives or parsley, for garnish

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Directions

1. Sauté aromatics:
   In a large pot, heat butter and olive oil over medium heat. Add chopped onion and cook until soft and translucent (about 5 minutes). Stir in garlic and cook 1 minute more.
2. Build the roux:
   Sprinkle in flour and stir to coat onions. Cook for 1–2 minutes, stirring constantly.
3. Season and simmer:
   Add Old Bay, paprika, salt, and pepper. Slowly whisk in the seafood stock, making sure there are no lumps. Add white wine (if using), tomato paste, and Worcestershire sauce. Bring to a simmer and cook for 10 minutes.
4. Add cream and seafood:
   Stir in heavy cream, chopped shrimp, and crab meat. Simmer gently for 6–8 minutes, or until shrimp are cooked through and the bisque is thickened. Stir in lemon juice at the end.
5. Blend (optional):
   For a smoother texture, use an immersion blender to blend part of the soup, or transfer half to a blender and pulse. Leave chunks of shrimp and crab for texture.
6. Serve:
   Ladle into bowls and garnish with fresh chives or parsley. Serve with crusty bread or oyster crackers.

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories and Servings:

Serves 4–6
Approximately 400–450 calories per serving