Creamy crab and shrimp seafood bisque

Why You’ll Love This Recipe

• Smooth, creamy texture with rich seafood flavor.

• A comforting and elegant soup, perfect for cozy nights or entertaining.

• Made with simple ingredients you likely have on hand.

• Blended for a velvety consistency that feels gourmet.

• Naturally gluten-free.

• Easy to adapt with your favorite seafood or spices.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Crab meat

• Shrimp

• Olive oil

• Red bell pepper, roughly chopped

• Onion, roughly chopped

• Garlic, minced

• Tomato sauce

• Hot sauce

• Old Bay seasoning

• Half-and-half

• Parmesan cheese, grated

• Fresh chives, chopped

• Salt and pepper

Directions

1. Prepare seafood: Pick through crab meat to remove any shells. Peel, devein, and remove tails from shrimp.

2. In a saucepan over medium-high heat, heat olive oil. Add red pepper and onion, cooking for 5–7 minutes until softened. Add garlic and cook for 1 more minute.

3. Stir in tomato sauce, hot sauce, Old Bay, and half-and-half until well combined. Add crab meat and shrimp. Bring mixture to a boil, then reduce to a simmer.

4. Carefully transfer the mixture to a high-powered blender or food processor. Blend until smooth and creamy.

5. Pour into bowls, top with Parmesan, sprinkle with chives, and season with salt and pepper to taste.

6. Optional: Reserve a few shrimp before blending and place them on top of the bisque for garnish.

Servings and timing

• Yield: 4 servings

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

Variations

• Add lobster tail or scallops for an extra-luxurious bisque.

• Use heavy cream instead of half-and-half for a richer texture.

• Add a splash of white wine for depth of flavor.

• Substitute cayenne pepper for hot sauce if you prefer a different heat.

• Stir in spinach or roasted corn for added texture and nutrition.

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 2 days.

• Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling, as it may curdle the cream.

• This soup does not freeze well due to the dairy base.

FAQs

Can I use canned crab meat?

Yes, canned crab meat works well as long as you drain it and check for shells.

Do I have to blend the bisque?

Blending gives it a smooth, creamy texture, but you can leave it chunky if you prefer.

Can I use frozen shrimp?

Yes, just thaw and pat dry before adding to the soup.

Is this recipe spicy?

It has a mild heat from the hot sauce, but you can adjust the amount to your taste.

Can I make this bisque ahead of time?

Yes, but it’s best served fresh. Store and reheat gently before serving.

Can I substitute milk for half-and-half?

You can, but the bisque will be less creamy.

How do I thicken the bisque?

Add a little more Parmesan or simmer longer to reduce the liquid.

What should I serve with bisque?

Crusty bread, a side salad, or roasted vegetables pair perfectly.

Can I make it dairy-free?

Yes, use coconut milk or a dairy-free cream alternative in place of half-and-half.

How do I prevent curdling when reheating?

Reheat on low heat without letting the soup boil.

Conclusion

Easy Crab and Shrimp Bisque is a creamy, flavorful seafood soup that feels like a treat but is surprisingly simple to prepare. With its silky texture, savory seasoning, and rich seafood taste, it’s the perfect dish for both weeknight dinners and special occasions. Serve it with warm bread, and you’ll have a meal that’s both comforting and elegant.

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