Crab and Shrimp Seafood Bisque

Crab and Shrimp Seafood Bisque

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This is one of the best Crab and Shrimp Seafood Bisque recipes I have ever had. It is extra-flavorful, and the crispness of the shrimp prevents any wasting of deliciousness. The addition of heavy whipping cream adds intense freshness, and the green onion adds a warm complexity not found in most bisques. The flaky, buttery crust balances out the rich seafood. The in-house team makes the warm, creamy sauce fresh each time, and it quickly disappears into each mouthful.

How to prepare the Crab and Shrimp Seafood Bisque

Ingredients:

  • 3 tablespoons butter
  • 2 tablespoons chopped green onion
  • 2 tablespoons chopped celery
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 cup heavy whipping cream
  • 8 ounces of crab meat
  • 4 to 8 ounces small cooked shrimp or other seafood

Directions:

Start with the Base:

  • In a sizable pot, such as a Dutch oven, melt the butter over moderate-low heat.
  • Add the green onions and celery, cooking gently until soft and aromatic.

Make the Roux:

  • Once the vegetables are tender, sprinkle in the flour.
  • Stir continuously for about 2 minutes, ensuring the flour blends completely with the butter and vegetables for thickening.

Prepare the Milk:

  • In a separate saucepan, gently heat the milk to pre-warm it, ensuring smooth incorporation into the roux later.

Combine and Thicken:

  • Gradually add the warm milk to your roux, stirring continuously until the mixture thickens, key for achieving the creamy texture.

Add Flavor and Creaminess:

  • Introduce freshly ground black pepper, tomato paste, and heavy whipping cream to the thickened mixture.
  • Stir well to combine, enhancing the bisque’s richness and flavor.

Blend for Smoothness (Optional):

  • For a smoother bisque, transfer the mixture to a blender or use an immersion blender in the pot.
  • Blend until smooth and return the soup to the pot.

Incorporate the Seafood:

  • Add the crab meat and shrimp to the bisque.
  • Gently stir and bring to a simmer, being careful not to overcook the seafood.

Serve and Enjoy:

    • Ladle the hot bisque into bowls.
    • Garnish with additional green onions, fresh herbs, or a swirl of sour cream.
    • Enjoy this rich and flavorful bisque with crusty bread or a light salad

What makes a bisque a bisque?

Fundamentally, a bisque is a French-style soup often made from shellfish like lobster, crab, or crayfish. Originating from the French word ‘biscuit’, which initially referred to twice-baked bread, the term ‘bisque’ gradually evolved to denote the creamy seafood soup we know today.

To craft a bisque, one begins by preparing a rich and flavorful stock from crustacean shells. Subsequently, adding a generous amount of cream enhances this foundation, yielding a smooth, velvety texture. Furthermore, for thickening the soup, certain recipes incorporate finely-ground shells, whereas others prefer rice as a thickening agent. As a result, the soup emerges as a rich, indulgent delight, brimming with the subtle flavors of the sea.

However, it’s important to note that not all bisques are shellfish-based. In fact, there are numerous variations of the soup featuring different core ingredients. For instance, tomato bisque combines tomatoes and cream, while mushroom bisque utilizes mushrooms and cream. Nonetheless, the defining characteristics of a bisque remain its creamy texture and the use of a rich, often shellfish-based, stock

What is the difference between bisque and cream of crab?

If you love seafood, you might have come across two similar yet distinct soups: crab bisque and cream of crab. While they share some characteristics, they differ significantly in preparation and flavor profiles.

Crab bisque, a French-style soup, derives its flavor from a shellfish broth, often thickened with rice or ground crab shells. To enhance the flavor, chefs season this soup with a rich blend of spices such as pepper, paprika, and thyme. Additionally, they stir in a generous amount of cream, creating its signature smooth and velvety texture.

On the other hand, cream of crab soup, a classic American dish, begins with a different approach. It starts with a roux made from butter and flour, forming a thick and creamy base. Chefs then blend this base with seafood stock for a rich flavor and adjust the consistency by thinning it with cream or milk. Unlike crab bisque, cream of crab typically excludes rice or ground shells and features milder seasoning, often highlighting herbs like thyme, parsley, and bay leaves.

Frequent Asked Questions:

What type of pot is best for cooking Crab and Shrimp Seafood Bisque?

A Dutch oven or a large saucepan is ideal for cooking Crab and Shrimp Seafood Bisque. These pots provide ample space for sautéing vegetables and allow for even heat distribution, which is crucial for the roux and the simmering process.

How do you properly sauté the vegetables in the recipe?

To sauté the vegetables, melt butter in your pot over medium-low heat. Add chopped green onion and celery, and then cook them until they’re tender. This process is crucial as it helps to release their flavors, forming a flavorful base for the bisque.

What is the purpose of adding flour to the bisque, and how should it be incorporated?

The purpose of adding flour to the bisque is to create a roux that thickens the soup. After sautéing your vegetables, you should proceed to blend the flour into the butter and vegetables until it’s well incorporated. Following this, cook this mixture for about 2 minutes, stirring continuously. This step is essential to eliminate the raw flour taste and to ensure a smooth texture in your bisque.

Is there a specific technique for adding milk to the bisque?

Yes, first warm the milk in a separate saucepan over medium heat. Then, slowly stir it into your vegetable and flour mixture. This gradual addition prevents lumps and ensures the milk integrates smoothly, contributing to a creamy bisque consistency.

How do you enhance the flavor of the bisque?

To enhance the flavor, add freshly ground black pepper, tomato paste, and heavy cream to the bisque. These ingredients add depth, richness, and a hint of tanginess, balancing the seafood flavors perfectly.

Is it necessary to puree the soup, and if so, how?

Pureeing the soup is optional and depends on your texture preference. If desired, puree the soup in a blender or food processor until smooth, then return it to the saucepan. This step creates a silky texture that characterizes a classic bisque.

What seafood is used in this bisque, and how should it be added?

The bisque uses 8 ounces of crab meat and 4 to 8 ounces of small cooked shrimp or other seafood. Stir these into the bisque at the end of cooking, and bring it to a simmer. This method ensures the seafood heats through without overcooking

What are some recommended garnishes for this bisque?

Garnish the bisque with thinly sliced green onion tops, cilantro, parsley, or a spoonful of sour cream. These garnishes add freshness, color, and an extra layer of flavor to each serving.

How should Crab and Shrimp Seafood Bisque be served?

Serve the bisque hot, directly after simmering. This ensures the flavors are at their peak, and the seafood is tender and delicious. Pair it with crusty bread or a light salad for a complete meal.

Crab and Shrimp Seafood Bisque

Crab and Shrimp Seafood Bisque

Delicious Crab and Shrimp Seafood Bisque Recipe: A creamy, flavorful blend of tender crab and shrimp in a rich, smooth base. Perfect for a cozy meal!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, French

Ingredients
  

  • 3 tablespoons butter
  • 2 tablespoons chopped green onion
  • 2 tablespoons chopped celery
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 cup heavy whipping cream
  • 8 ounces of crab meat
  • 4 to 8 ounces small cooked shrimp or other seafood

Instructions
 

  • Melt the butter in a Dutch oven or large saucepan over medium-low heat. Add the chopped green onion and celery, and sauté until tender.
  • Blend the flour into the butter and vegetables until well incorporated. Continue cooking and stirring for about 2 minutes.
  • Warm the milk in another saucepan over medium heat.
  • Slowly stir in the warmed milk and continue cooking and stirring until thickened.
  • Add the freshly ground black pepper, tomato paste, and heavy cream.
  • If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan.
  • Stir in the crab, shrimp, and sherry. Bring to a simmer.
  • Serve hot, and garnish with thinly sliced green onion tops, cilantro, or parsley, or a spoonful of sour cream swirled on top.

Notes

Tips and Variations:
Swap out the shrimp for small cooked bay scallops or lobster for a variation on the seafood flavors.
Substitute finely chopped shallots for the green onions for a milder onion flavor.
Get creative with your garnishes – add your own touch with your favorite fresh herbs or spices.
Keyword Crab bisque, Creamy Seafood Soup, Shrimp Bisque

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