There’s so much to adore about Creamy Crab and Shrimp Seafood Bisque. Here’s why it’s a must-try:

1. Rich and Creamy : The velvety texture and decadent flavors make it feel like a restaurant-quality dish.
2. Packed with Seafood Goodness : Fresh crab and shrimp bring a burst of oceanic flavor to every bite.
3. Versatile : Serve it as an appetizer, main course, or even at brunch alongside crusty bread.
4. Comforting Yet Elegant : Perfect for cozy nights in or impressing guests at dinner parties.
5. Customizable : Adjust spices, add-ins, or garnishes to suit your taste.

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Ingredients You’ll Need

The secret to this bisque lies in its balance of fresh seafood, aromatic seasonings, and creamy richness. Here’s what you’ll need:

For the Bisque:

• 1 lb fresh shrimp (peeled, deveined, and chopped into bite-sized pieces)
• 8 oz lump crabmeat (fresh or high-quality canned, picked over for shells)
• 2 tablespoons unsalted butter
• 1 medium onion (finely chopped)
• 2 celery stalks (finely chopped)
• 2 garlic cloves (minced)
• 1/4 cup all-purpose flour
• 4 cups seafood or chicken stock
• 1 cup heavy cream
• 1 can (14 oz) diced tomatoes (optional, for added depth)
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 bay leaf
• Salt and pepper (to taste)

For Garnish:

• Fresh parsley (chopped)
• Crusty bread or oyster crackers (for serving)

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Step-by-Step Instructions

Ready to whip up this luxurious, velvety bisque? Follow these easy steps:

Step 1: Sauté the Aromatics

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and celery, sautéing until softened (about 5–7 minutes).
3. Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 2: Create the Roux

1. Sprinkle the flour over the sautéed vegetables and stir continuously for 2–3 minutes to create a roux. This will thicken the bisque.

Step 3: Build the Base

1. Gradually whisk in the seafood or chicken stock, ensuring no lumps remain.
2. Add the diced tomatoes (if using), smoked paprika, cayenne pepper, bay leaf, salt, and pepper. Stir to combine.
3. Bring the mixture to a simmer and let it cook for 10–15 minutes, allowing the flavors to meld.

Step 4: Add the Seafood

1. Stir in the chopped shrimp and cook for 3–4 minutes, until pink and opaque.
2. Gently fold in the lump crabmeat, being careful not to break it up too much. Cook for an additional 2–3 minutes to heat through.

Step 5: Finish with Cream

1. Reduce the heat to low and stir in the heavy cream. Heat gently (do not boil) until the bisque is hot and creamy.
2. Remove the bay leaf and adjust seasoning with salt and pepper to taste.

Step 6: Serve and Garnish

1. Ladle the bisque into bowls and garnish with freshly chopped parsley.
2. Serve with crusty bread or oyster crackers on the side for dipping.