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Easy Crab and Shrimp Seafood Bisque Recipe

Crab and Shrimp Seafood Bisque

A rich and creamy seafood bisque made with crab and shrimp, perfect for cozy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Bisque Base
  • 3 tablespoons butter Unsalted is preferable for control over saltiness.
  • 3 tablespoons all-purpose flour For thickening the soup.
  • 4 cups seafood stock Can substitute with chicken broth if needed.
  • 2 tablespoons tomato paste Adds sweetness and color.
  • 1 cup heavy cream Can substitute with half and half for a lighter option.
  • 1 teaspoon salt Adjust according to taste.
  • 1/2 teaspoon black pepper Freshly ground for best flavor.
For the Seafood
  • 1 pound shrimp, peeled and deveined Fresh or frozen, thawed and patted dry.
  • 1 cup lump crab meat Can also use claw meat, added at the end.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Stir in the flour to create a roux, cooking for 2-3 minutes until golden.
  3. Slowly whisk in the seafood stock, ensuring no lumps form.
  4. Add the tomato paste, salt, and black pepper. Bring to a gentle simmer.
Cooking
  1. Let the base simmer for about 15 minutes, stirring occasionally.
  2. Reduce heat to low and stir in the heavy cream, warming gently without boiling.
  3. Add the shrimp and cook until just pink, about 3-5 minutes.
  4. Fold in the crab meat and heat through, being careful not to break it.

Notes

Serving suggestions include crusty bread, green salad, or roasted vegetables. The bisque can be made ahead of time; just add the seafood fresh when ready to serve.