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A creamy bowl of Crab and Shrimp Seafood Bisque, enriched with a nutty brown butter and sherry deglaze, topped with fresh chives.

Silky Crab And Shrimp Seafood Bisque

Rebecca Blumer
Experience the luxury of a seaside bistro with this rich Crab and Shrimp Seafood Bisque. Featuring a nutty brown butter base and a velvet-smooth texture, it is a chef-quality dish made simple.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Soup
Cuisine American
Servings 4 bowls
Calories 485 kcal

Equipment

  • Saucepan
  • Whisk

Ingredients
 

  • 4 Tbsp Butter
  • 1/3 C Celery chopped
  • 1/3 C Green onions chopped
  • 1 1/2 C Heavy whipping cream
  • 2 C Whole milk
  • 3 Tbsp Flour
  • 1 Tbsp Tomato paste
  • 8 oz Cooked shrimp cut into pieces
  • 8 oz Crab meat
  • 1 tsp Old Bay seasoning
  • Salt and pepper to taste

Instructions
 

Build the Brown Butter Base

  • Set a saucepan over medium heat and melt the butter until it foams. Keep watching as the foam settles and the butter turns light golden and develops a nutty aroma.
  • Add the chopped celery and green onions. Sauté until they are softened and translucent, ensuring they do not brown.

Make the Roux and Smooth the Dairy

  • Sprinkle in the flour and stir constantly for one minute to cook off the raw flour taste. The mixture should form a glossy paste.
  • Warm the milk in the microwave, then pour it into the saucepan a little at a time while whisking vigorously until the base is completely smooth and lump-free.

Season, Simmer, and Finish with Seafood

  • Whisk in the heavy whipping cream, tomato paste, Old Bay seasoning, salt, and pepper. The bisque should turn a soft, pale orange color.
  • Bring the pot to a very low simmer. Maintain a gentle heat until the bisque thickens, avoiding a hard boil to prevent the dairy from separating.
  • Gently stir in the cooked shrimp and crab meat. Cook for 2 to 3 minutes just until heated through, then serve immediately.

Notes

Temperature Control: Keep the heat low once the cream and milk are in the pot. If the bisque boils rapidly, the fats can separate, resulting in a grainy texture.
Dairy Preparation: Always warm your milk before adding it to the roux. Cold dairy can cause the flour and butter to clump, making it harder to achieve a silky finish.
Seafood Handling: Since the shrimp and crab are already cooked, only use residual heat to warm them. Overheating will make the seafood tough and rubbery.
Flavor Enhancement: For a more intense seafood flavor, simmer the shrimp shells in your milk for 10 minutes and strain before starting the recipe.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 14gProtein: 24gFat: 38gSaturated Fat: 23gCholesterol: 185mgSodium: 890mgPotassium: 380mgFiber: 1gSugar: 7gVitamin A: 1350IUVitamin C: 4mgCalcium: 260mgIron: 2.2mg
Keyword Bisque, Crab, Seafood, shrimp
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