Go Back

Decadent Creamy Crab and Shrimp Bisque

A luxurious and creamy seafood bisque that combines the delicate sweetness of crab meat and the briny bite of shrimp, perfect for impressing guests or enjoying a cozy night in.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

Seafood
  • 1 pound fresh crab meat (ensure it’s Halal-certified)
  • 1 pound shrimp, peeled and deveined
Vegetables
  • 1 medium onion, finely chopped
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
Base Ingredients
  • 4 cups seafood stock (ensure it’s Halal)
  • 1 cup heavy cream can be substituted with half-and-half for a lighter option
  • 2 tablespoons all-purpose flour
Seasonings
  • 1 teaspoon Old Bay seasoning (or any Halal seafood seasoning)
  • Salt and pepper to taste
Garnish
  • Fresh chives or parsley, for garnish (optional)
Others
  • 4 tablespoons butter

Method
 

Preparation
  1. In a large pot, melt 4 tablespoons of butter over medium heat.
  2. Add the chopped onion, diced celery, and carrots, cooking until softened, about 5-7 minutes.
  3. Stir in the minced garlic and cook for another minute.
  4. Sprinkle the flour over the mixture, stirring continuously for about 2 minutes to create a roux.
Cooking
  1. Gradually add in the seafood stock while whisking to avoid lumps. Bring the mixture to a gentle boil.
  2. Once boiling, reduce the heat to low and add the Old Bay seasoning along with salt and pepper to taste. Let the mixture simmer for about 10 minutes.
  3. Carefully fold in the shrimp and crab meat, allowing them to cook for an additional 5-7 minutes until the shrimp turn pink and opaque.
  4. Pour in the heavy cream and stir to combine. Taste and adjust seasonings as needed. Let it simmer for 5 more minutes to meld the flavors.
Serving
  1. Ladle the bisque into bowls and garnish with fresh chives or parsley for a pop of color. Enjoy your meal!

Notes

Store leftovers in an airtight container in the fridge for about 3 days. To freeze, allow the bisque to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 2 months. To reheat, gently thaw in the refrigerator overnight, then warm on the stove over low heat, stirring occasionally until heated through.