Description
A rich and creamy crab and shrimp bisque that brings warmth and nostalgia to the table.
Ingredients
Scale
- 1 lb crab meat (preferably lump; fresh is best, but canned will work)
- 1 lb shrimp, peeled and deveined
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 4 cups seafood stock
- 1 cup heavy cream
- 1/4 cup white wine
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- 2 tbsp butter (unsalted)
- Fresh parsley, for garnish
Instructions
- In a large pot over medium heat, melt the butter.
- Add the diced onion, garlic, celery, and carrots; sauté for about 5-7 minutes until softened.
- Deglaze with white wine and let it reduce for 2-3 minutes.
- Add seafood stock and Old Bay seasoning; let simmer for around 10 minutes.
- Incorporate the crab and shrimp, cook for an additional 5-7 minutes.
- Add cream and stir; warm through for another 2-3 minutes without boiling.
- Season with salt and pepper as needed; serve hot topped with fresh parsley.
Notes
For optimal flavor, use high-quality seafood. You can substitute seafood stock with vegetable broth if necessary. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg