This Crab and Shrimp Seafood Bisque was awesome!! I’m not usually a fan of fish soup, but this is absolutely delicious!! Next time I’ll probably take away a cup or so of broth to make it even creamier, but the pesto in this soup makes it impossible to resist, wow!
I made my own pesto with fresh basil, pine nuts, garlic, and olive oil — totally worth it!!
I love, love, love this soup. I did a bit of variation with the proportions, but it came out really creamy and delicious. I am not a fan of fish (but I love seafood), but this was amazing.
This was great, even my 3 year old son ate it! I did 16oz of cod and added an 8oz package of imitation crab meat. Next time I wanna and corn for some crunch. Delicious!
This was a wonderful base to start experimenting with. We tried this recipe last night. After some changes we think we have found the perfect cream of crab soup. Being Marylanders we know cream of crab! Our changes – no salt, we used black pepper instead of white, 1 tablespoon of onion, leave out the shrimp – we tried it with and without, ¼ pound crab meat is enough, used 1/8 cup regular sherry (not cooking sherry) instead of the wine which really doesn’t go with crab like sherry does and Old Bay sprinkled on top. With these changes it really is as good as the cream of crab soup you find at the best Maryland restaurants.
A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque.
Crab and Shrimp Seafood Bisque Ingredients:
3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry win
Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender.
Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
Warm the milk in another saucepan over medium heat.
Slowly stir in the warmed milk and continue cooking and stirring until thickened.
Add the freshly ground black pepper, tomato paste, and heavy cream.
If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.
Stir in the crab, shrimp, and the sherry. Bring to a simmer.
Tips and Variations:
Feel free to add small cooked bay scallops or lobster instead of the shrimp.
Replace the green onions with finely chopped shallots.
If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.
This recipe was absolutely delicious! My entire family is begging me to make it again. Maybe next time I will add corn and crabmeat… mmmm…