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Crab and Shrimp Seafood Bisque

Crab and Shrimp Seafood Bisque is a luxurious and creamy soup that’s packed with succulent seafood flavors. This dish combines the delicate sweetness of crab and the juicy tenderness of shrimp, all enveloped in a rich, velvety broth.
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Equipment

  • - Large stockpot or Dutch oven
  • Whisk
  • - Blender or immersion blender
  • - Fine mesh strainer (optional)
  • - Ladle
  • Measuring cups and spoons

Ingredients
  

  • **For the Bisque:**
  • - 2 tablespoons unsalted butter
  • - 2 tablespoons olive oil
  • - 1 small onion finely chopped
  • - 2 celery stalks finely chopped
  • - 2 garlic cloves minced
  • - 1/4 cup all-purpose flour
  • - 4 cups seafood stock or chicken stock as a substitute
  • - 1 cup heavy cream
  • - 1/2 cup dry white wine
  • - 1 teaspoon Old Bay seasoning
  • - 1/2 teaspoon smoked paprika
  • - Salt and pepper to taste
  • **For the Seafood:**
  • - 1/2 pound shrimp peeled, deveined, and chopped into bite-sized pieces
  • - 1/2 pound lump crab meat
  • - 1 tablespoon fresh parsley chopped (for garnish)

Instructions
 

  • #### 1. Sauté Aromatics
  • - In a large stockpot, melt butter with olive oil over medium heat. Add chopped onion, celery, and garlic, and cook until softened, about 5 minutes.
  • #### 2. Make the Roux
  • - Sprinkle flour over the sautéed vegetables and stir well. Cook for 2 minutes to eliminate the raw flour taste.
  • #### 3. Add Liquids
  • - Gradually whisk in the seafood stock and wine, ensuring no lumps remain. Bring the mixture to a simmer.
  • #### 4. Add Seasonings
  • - Stir in Old Bay seasoning, smoked paprika, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld.
  • #### 5. Blend the Bisque
  • - Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer the mixture to a blender, blend in batches, and return to the pot. For an ultra-smooth texture, strain the bisque through a fine mesh sieve.
  • #### 6. Cook the Seafood
  • - Add the shrimp to the bisque and cook for 3–4 minutes until pink and opaque. Gently fold in the crab meat and simmer for 2 minutes to warm through.
  • #### 7. Finish and Serve
  • - Stir in the heavy cream and adjust seasoning as needed. Ladle the bisque into bowls, garnish with fresh parsley, and serve warm.