🦀 Creamy Crab and Shrimp Seafood Bisque
Rich, silky, and deeply flavorful, this Mediterranean-style seafood bisque combines tender shrimp and sweet crab meat in a creamy, aromatic broth infused with garlic, herbs, and a touch of tomato. It’s elegant enough for guests but simple enough for a cozy dinner at home.
🌿 Description
This bisque has a velvety texture with delicate seafood flavor balanced by garlic, onion, herbs, and a splash of cream. A small amount of tomato paste enhances depth without overpowering the seafood. Finished with fresh herbs and a squeeze of lemon, it feels indulgent yet refined.
🥣 Ingredients (Serves 4)
½ lb (225g) raw shrimp (peeled & deveined, chopped)
½ lb (225g) lump crab meat
2 tablespoons olive oil or butter
1 small onion (finely diced)
2 cloves garlic (minced)
2 tablespoons tomato paste
2 tablespoons all-purpose flour
3 cups seafood stock (or chicken broth)
1 cup heavy cream (or half-and-half)
½ teaspoon paprika
¼ teaspoon cayenne (optional)
½ teaspoon dried thyme
Salt & black pepper to taste
1 tablespoon fresh lemon juice
Fresh parsley (chopped, for garnish)
🔥 Instructions
1️⃣ Sauté Aromatics
Heat olive oil in a pot over medium heat.
Add onion and cook until soft (3–4 minutes).
Stir in garlic and cook 30 seconds.
2️⃣ Build Flavor
Add tomato paste and cook 1–2 minutes.
Sprinkle in flour and stir continuously for 1 minute to create a light roux.
3️⃣ Add Liquid
Slowly whisk in seafood stock to avoid lumps.
Bring to a gentle simmer and cook 8–10 minutes until slightly thickened.
4️⃣ Add Seafood
Stir in shrimp, thyme, paprika, cayenne, salt, and pepper.
Simmer 3–4 minutes until shrimp turns pink.
Gently fold in crab meat.
5️⃣ Finish Creamy
Reduce heat to low. Stir in cream and lemon juice.
Simmer 2 more minutes (do not boil).
Taste and adjust seasoning.
🍽️ Serving Ideas
Serve with crusty sourdough bread
Pair with a light arugula salad
Add a drizzle of olive oil on top
Sprinkle extra fresh herbs before serving
❓ Q & A
Q: Can I make it lighter?
Yes, substitute half-and-half or evaporated milk for heavy cream.
Q: Can I blend it?
For a smoother bisque, blend before adding seafood, then return to pot.
Q: Can I use frozen seafood?
Yes, thaw completely and pat dry first.
Q: How long does it store?
Refrigerate up to 3 days. Reheat gently over low heat.
Q: Can I make it dairy-free?
Use coconut cream and olive oil instead of butter.
