Creamy Crab and Shrimp Bisque (Print Version)
# Ingredients:
01 -
1 lb fresh crab meat (or lump crabmeat)
02 -
1 lb shrimp, peeled and deveined
03 -
3 tablespoons unsalted butter
04 -
1 medium onion, finely chopped
05 -
2 cloves garlic, minced
06 -
1 celery stalk, finely chopped
07 -
1 carrot, finely chopped
08 -
1/4 cup all-purpose flour
09 -
4 cups seafood stock (or chicken stock)
10 -
1 cup heavy cream
11 -
1 cup dry white wine
12 -
1 tablespoon tomato paste
13 -
1 teaspoon Old Bay seasoning
14 -
Salt and black pepper to taste
15 -
2 tablespoons fresh parsley, chopped (for garnish)
16 -
Lemon wedges (for serving)
# Instructions:
01 -
In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, celery, and carrot. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
02 -
Sprinkle the flour over the sautéed vegetables and stir well to create a roux. Cook for about 2 minutes to eliminate the raw flour taste.
03 -
Gradually add the white wine, stirring continuously to prevent lumps from forming. Allow it to simmer for 3-4 minutes until reduced slightly.
04 -
Stir in the seafood stock, tomato paste, and Old Bay seasoning. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15 minutes, allowing the flavors to meld.
05 -
Add the heavy cream to the pot, stirring well. Then gently fold in the crab meat and shrimp. Cook for an additional 5-7 minutes until the shrimp are pink and cooked through.
06 -
Season the bisque with salt and pepper to taste. If desired, use an immersion blender for a smoother texture, but keep some chunks of seafood for added texture.
07 -
Ladle the bisque into serving bowls and garnish with chopped parsley. Serve with lemon wedges on the side for an extra brightness.
# Notes:
01 -
For best results, use fresh seafood rather than frozen. If using frozen, ensure it's completely thawed and patted dry before adding to the bisque.