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Creamy Crab and Shrimp Seafood Bisque

This creamy crab and shrimp bisque is a rich and flavorful soup that beautifully combines the delicate taste of seafood with a velvety texture. Perfect as an appetizer or a light meal, it is sure to impress your guests!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Seafood
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large saucepan or stockpot
  • 1 wooden spoon or spatula
  • 1 measuring cups and spoons
  • 1 ladle
  • 1 blender or immersion blender
  • 1 cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1 piece bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper Adjust to taste.
  • 4 cups seafood stock
  • 1 cup heavy cream
  • 1 cup cooked crab meat, shredded
  • 1 cup cooked shrimp, peeled and deveined
  • to taste salt
  • to taste black pepper
  • for garnish fresh parsley, chopped
  • for serving lemon wedges

Instructions
 

  • Heat the olive oil in a large saucepan over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are soft.
  • Add the minced garlic and cook for another minute until fragrant.
  • Stir in the bay leaf, dried thyme, and cayenne pepper, and cook for an additional minute.
  • Pour in the seafood stock and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes.
  • Remove the bay leaf from the soup. Using an immersion blender, puree the soup until smooth.
  • Return the pureed soup to the pot. Stir in the heavy cream, cooked crab meat, and cooked shrimp. Heat the bisque gently over medium heat until warmed through, about 5 minutes. Do not let it boil.
  • Season with salt and black pepper to taste. Adjust the cayenne pepper for additional heat if desired.
  • Serve the bisque hot, garnished with chopped parsley and with lemon wedges on the side.

Notes

For an even richer flavor, you can add a splash of sherry or white wine before serving.
Feel free to substitute or add other seafood such as scallops or mussels.
This bisque can be made ahead of time and reheated gently before serving.