Here’s a rich and creamy Crab & Shrimp Seafood Bisque recipe — indulgent, flavorful, and perfect for a special meal. 🦀🍤🥣

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🦀 Crab & Shrimp Seafood Bisque

Ingredients (Serves 4–6)

For the seafood

• 8 oz (225 g) cooked crab meat

• 8 oz (225 g) shrimp, peeled and deveined

• 1 tbsp butter

• Salt & pepper to taste

For the bisque base

• 3 tbsp butter

• 1 small onion, finely chopped

• 1 celery stalk, finely chopped

• 1 small carrot, finely chopped

• 2 cloves garlic, minced

• 2 tbsp tomato paste

• 2 tbsp all-purpose flour

• 4 cups (1 L) seafood stock (or chicken stock)

• ½ cup dry white wine (optional)

• 1 tsp paprika

• ½ tsp cayenne pepper (optional for heat)

• 1 bay leaf

For creaminess

• 1 cup heavy cream

• 2 tsp lemon juice (fresh)

• Fresh parsley or chives for garnish

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Instructions

1. Sauté the seafood

1. Melt 1 tbsp butter in a skillet over medium heat.

2. Lightly sauté shrimp until just pink (about 2–3 minutes).

3. Remove shrimp and set aside.

4. Toss crab meat in the same skillet for 1 minute. Set aside.

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2. Prepare the base

1. In a large pot, melt 3 tbsp butter over medium heat.

2. Add onion, celery, and carrot; sauté 5–6 minutes until softened.

3. Add garlic and tomato paste; cook 1–2 minutes until fragrant.

4. Sprinkle flour over the veggies, stirring constantly for 1–2 minutes to make a roux.

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3. Build the bisque

1. Gradually whisk in seafood stock and white wine (if using) to prevent lumps.

2. Add paprika, cayenne, bay leaf, salt, and pepper.

3. Bring to a gentle simmer and cook 15–20 minutes, stirring occasionally.

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4. Blend (optional for smooth texture)

• Remove bay leaf.

• Use an immersion blender to blend the bisque until smooth (or leave slightly chunky for texture).

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5. Add cream and seafood

1. Stir in heavy cream and simmer 5 minutes.

2. Add cooked shrimp and crab; heat through (do not overcook).

3. Add lemon juice and adjust seasoning if needed.

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6. Serve

• Ladle into bowls and garnish with chopped parsley or chives.

• Serve with crusty bread or garlic toast for dipping.

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Tips for a Luxurious Bisque

• Extra flavor: Use the shells of shrimp and crab to make homemade seafood stock.

• Spicy kick: Add a dash of hot sauce or smoked paprika.

• Smooth bisque: Pass blended bisque through a fine mesh sieve before adding cream.

• Make ahead: Bisque can be prepared a day ahead; reheat gently before serving.

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If you want, I can also make a quick 30-minute version of this bisque that’s almost as rich and creamy but faster to prepare — perfect for weeknight dinners.

Do you want me to do that?