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
You will need:
- 8 ounces of crab meat
- 4 to 8 ounces small cooked shrimp or other seafood
- 1 cup heavy whipping cream
- 2 1/2 cups milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped celery
- 2 tablespoons chopped green onion
Directions:
Start by melting the butter in a large saucepan or Dutch oven over medium-low heat.
Toss in the green onion and celery, cooking until they soften. Next, mix in the flour with the buttery vegetables, ensuring it’s fully mixed. Cook this mixture for about 2 minutes, stirring frequently.
Heat the milk in a separate saucepan just until it’s warm.
Gradually add the warmed milk to your vegetable mixture, stirring continuously until the sauce thickens.
Mix in the black pepper, tomato paste, and heavy cream to the thickened mixture. At this point, you might choose to puree the soup for a smoother texture. Simply blend it, then return it to your saucepan.
Fold in the crab and shrimp, then add a splash of sherry if you like, and let everything simmer together.
Ladle the bisque into bowls, and if you’re feeling fancy, garnish with a sprinkle of green onion, cilantro, parsley, or a dollop of sour cream.
FAQs:
What is the best way to store leftover Crab and Shrimp Seafood Bisque?
For optimal freshness, store any leftover Crab and Shrimp Seafood Bisque in an airtight container in the refrigerator. It should be consumed within two to three days. Furthermore, when reheating, ensure that the bisque is brought to a simmer over low heat to maintain its texture and flavor.
Can the Crab and Shrimp Seafood Bisque be frozen?
Yes, you can freeze the Crab and Shrimp Seafood Bisque. To do so, allow the bisque to cool completely before transferring it to a freezer-safe container. Moreover, it is best to consume the frozen bisque within two months for the best quality. Thaw it in the refrigerator overnight and reheat gently to serve.
Is it necessary to use both crab and shrimp in the bisque?
While the combination of crab and shrimp enhances the flavor complexity of the bisque, you can adapt the recipe based on availability or preference. Either seafood can be used alone or substituted with other types like scallops or lobster. Thus, this makes the recipe versatile and customizable to different tastes.
What are suitable garnishes for the Crab and Shrimp Seafood Bisque?
Garnishing the Crab and Shrimp Seafood Bisque can significantly enhance its appeal and flavor. Recommended garnishes include thinly sliced green onion tops, cilantro, parsley, or a dollop of sour cream. Additionally, a sprinkle of paprika or fresh dill could also complement the seafood flavors beautifully.
Can I make this bisque in advance for a party?
Yes, the bisque can be prepared a day in advance, making it ideal for gatherings. After cooking, cool the bisque, then cover and refrigerate it. On the day of your event, slowly reheat the bisque over low heat. Additionally, hold off on adding the seafood until you’re ready to serve to ensure it remains tender and doesn’t overcook.
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
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
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.
