The Broken Scale · Soup
Creamy Crab and Shrimp Bisque
A creamy seafood soup with sweet crab, tender cooked shrimp, and a little lemon.
About This Recipe
This creamy soup combines a light flour-thickened seafood stock with crab, cooked shrimp, and cream. Tomato paste and paprika give the base a warm color; a small splash of lemon brightens it at the end.
Choose already-cooked shrimp and crab for the method below. Blend only the vegetable base, removing the bay leaf first, then fold in the seafood gently.
Creamy Crab and Shrimp Bisque
Ingredients
3 Tbsp Butter unsalted- ½ cup Yellow Onion chopped
- ½ cup Celery chopped
- 2 Tbsp All-Purpose Flour all-purpose
- ½ tsp Black pepper freshly ground
- 1 Tbsp Tomato paste
- 1 cup Heavy Cream
- 8 oz Small Shrimp cooked, peeled, deveined, thawed if frozen, and chopped if large
- 8 oz Crabmeat cooked, drained, and checked for shell fragments
- 3 Tbsp Parsley or cilantro and/or green onion tops
- 1 Clove Garlic Minced
- 2 Cups Seafood Stock
- ¼ tsp Paprika
- 1 Pinch Cayenne Pepper
- 1 Pinch Salt
- 1 Leaf Bay Leaf
- 1 tsp Lemon Juice fresh, plus more to taste
Equipment
Instructions
- Melt the 3 tablespoons butter in a Dutch oven over medium heat. Add the onion and celery and cook for 5 to 6 minutes, until softened. Add the garlic and stir for 30 seconds.
- Stir in the flour and tomato paste and cook for 1 to 2 minutes, stirring. Slowly whisk in the seafood stock until smooth. Add the paprika, black pepper, bay leaf, and optional cayenne. Simmer gently for 10 minutes, stirring occasionally.
- Remove and discard the bay leaf before blending. For a smoother soup, take the pot off the heat and carefully puree the base with an immersion blender, keeping the blade submerged. Leave the seafood out until after this step.
- Return to low heat and stir in the cream. Fold in the cooked shrimp and crab gently. Heat, stirring occasionally, until the soup and seafood reach 165°F on a food thermometer; avoid a hard rolling boil and remove from the heat as soon as it is hot enough.
- Stir in the chopped herbs and 1 teaspoon lemon juice. Taste, then add more lemon or salt a little at a time if needed. Ladle into bowls and serve hot.
Notes
Tried this recipe?
Let us know how it was!Before You Start
Chop the onion and celery finely, drain the cooked seafood, and check the crab for shell fragments. Keep seafood chilled until ready to use.
A Smooth Base, Tender Seafood
Simmer the stock with the roux and seasonings, then discard the bay leaf. Blend the base if desired before adding cream and seafood. Heat the finished soup to 165°F without prolonged hard boiling.
What to Serve
Serve with homemade French-style bread or butter biscuits and a crisp green salad.
Frequently Asked Questions
Can I use frozen seafood?
Yes. Thaw cooked shrimp and cooked crab in the refrigerator and drain well. This recipe does not use raw seafood.
Do I have to blend the soup?
No. For a smooth base, discard the bay leaf and blend before adding the seafood. Skip blending for a more textured soup.
Can I make it ahead?
Prepare the base ahead and refrigerate promptly. When serving, add the cooked seafood and heat the finished soup thoroughly to 165°F. Refrigerate leftovers promptly in shallow containers.
Is it gluten-free?
No. The flour-based roux contains wheat. A gluten-free version would require a separately adjusted thickener.
What to Try Next
Keep exploring coastal flavors with these seafood favorites.
