Creamy Crab Recipe

Introduction

This Creamy Crab and Shrimp Seafood Bisque is a luxurious, flavorful soup that’s perfect for both special occasions and cozy nights in. Tender seafood meets a rich, creamy broth, making every spoonful comforting and indulgent. Serve it with crusty bread or a glass of white wine for a restaurant-quality experience at home.

Ingredients

• 1/2 pound shrimp, peeled and deveined
• 1/2 pound crab meat, preferably lump
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 carrot, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 3 cups seafood or fish broth
• 1 cup heavy cream
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• 2 tablespoons all-purpose flour (for thickening)

Instructions

1. Step 1: Cook the shrimp in a pot of boiling water for 2-3 minutes until pink and opaque. Remove, let cool, then chop roughly. Set aside.
2. Step 2: In a large pot, melt the butter over medium heat. Add the chopped onion, carrot, celery, and minced garlic. Cook until softened, about 5-7 minutes.
3. Step 3: Stir in the tomato paste, paprika, and dried thyme. Cook for 2 more minutes to develop the flavors.
4. Step 4: Sprinkle the flour over the vegetables and stir to make a roux. Gradually add the seafood broth while stirring to prevent lumps.
5. Step 5: Bring the mixture to a simmer, then reduce heat and let it gently simmer for 20 minutes to deepen the flavors.
6. Step 6: Add the chopped shrimp and crab meat to the pot. Pour in the heavy cream and stir to combine.
7. Step 7: Cook for an additional 5 minutes, until the seafood is heated through. Season with salt and pepper to taste.
8. Step 8: Ladle the bisque into warm bowls and garnish with fresh parsley before serving.

Tips & Variations

• Use lump crab meat for the best texture and flavor, but canned crab can be a convenient substitute.
• If you prefer a smoother bisque, blend the vegetable base before adding the seafood and cream.
• For an extra touch, add a splash of sherry or white wine when adding the broth to enhance depth.
• To increase thickness, let the bisque simmer longer or add a bit more flour during the roux stage.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat over low heat, stirring occasionally to prevent curdling. Avoid boiling once cream is added to maintain the bisque’s rich texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this bisque?

Yes, frozen shrimp and crab meat work well. Thaw completely before cooking to ensure even heating and best texture.

Is it possible to make this bisque dairy-free?

Yes, substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative for a similar creaminess without dairy.

Creamy Crab Recipe

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4.5 from 91 reviews

This Creamy Crab and Shrimp Seafood Bisque is a rich, flavorful soup that combines tender shrimp and lump crab meat in a velvety, herb-infused cream broth. Perfect as a sophisticated starter or a comforting standalone meal, this bisque blends fresh seafood with aromatic vegetables, tomato paste, and a touch of paprika and thyme. Served warm and garnished with fresh parsley, it offers a luxurious dining experience right at home.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Seafood Bisque

• 1/2 pound shrimp, peeled and deveined
• 1/2 pound lump crab meat
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 carrot, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 1/4 cup tomato paste
• 3 cups seafood or fish broth
• 1 cup heavy cream
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Thickening

• 2 tablespoons all-purpose flour

Instructions

1. Prepare the Seafood: Cook the shrimp in a pot of boiling water for 2-3 minutes until they turn pink and opaque. Remove the shrimp, let them cool, then chop roughly. Set aside.
2. Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the finely chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened, about 5-7 minutes.
3. Add Flavor Base: Stir in the tomato paste, paprika, and dried thyme. Cook for an additional 2 minutes, allowing the flavors to meld together.
4. Make the Bisque: Sprinkle the flour over the vegetables and stir to combine, creating a roux. Gradually add the seafood broth while stirring continuously to prevent lumps. Bring the mixture to a simmer, then reduce the heat and let it simmer gently for 20 minutes to develop the flavors.
5. Add Seafood and Cream: Add the chopped shrimp and lump crab meat to the pot. Pour in the heavy cream and stir to incorporate, creating a rich and creamy bisque. Cook for an additional 5 minutes or until the seafood is heated through. Adjust seasoning with salt and pepper to taste.
6. Serve: Ladle the bisque into warm bowls and garnish with freshly chopped parsley for a bright pop of color and flavor. Serve immediately for the best experience.

Notes

• Use lump crab meat for the best texture and flavor; avoid imitation crab.
• You can substitute seafood broth with fish stock or clam juice if unavailable.
• For a thicker bisque, simmer a few extra minutes or add a bit more flour to the roux.
• Garnish with crusty bread or a light white wine for a complete meal.
• Ensure shrimp is not overcooked to avoid rubbery texture.

Keywords: Creamy Crab Bisque, Shrimp Bisque, Seafood Soup, Creamy Seafood Bisque, Crab and Shrimp Soup, Seafood Cream Soup