Ingredients:
Seafood:
-
½ lb lump crab meat (fresh or canned, drained)
-
½ lb shrimp (peeled, deveined, tails off, chopped into bite-sized pieces)
Vegetables & Aromatics:
-
3 tbsp unsalted butter
-
1 small onion, finely chopped
-
1 celery stalk, finely chopped
-
1 small carrot, finely chopped (optional)
-
2 cloves garlic, minced
-
1 tbsp tomato paste
Liquids:
-
¼ cup dry white wine (like Sauvignon Blanc)
-
3 tbsp all-purpose flour
-
3 cups seafood stock (or chicken stock if unavailable)
-
1 cup heavy cream
-
½ cup whole milk (or more cream for extra richness)
Seasonings:
-
1 tsp Old Bay seasoning
-
¼ tsp cayenne pepper (optional)
-
Salt & black pepper, to taste
-
2 tbsp fresh parsley, chopped
-
1 tbsp lemon juice (optional, for brightness)
🔪 Instructions:
1. Sauté Aromatics:
-
In a large pot or Dutch oven, melt butter over medium heat.
-
Add chopped onion, celery, and carrot. Sauté until softened (5–6 minutes).
-
Stir in garlic and tomato paste, cooking for another minute until fragrant.
2. Deglaze & Build Flavor:
-
Pour in white wine and cook 2–3 minutes, scraping any bits from the bottom.
-
Sprinkle in flour and stir continuously for 2 minutes to form a light roux.
3. Add Stock & Simmer:
-
Gradually whisk in seafood stock. Bring to a low boil, then reduce heat and simmer for 10–12 minutes, stirring occasionally.
4. Blend (Optional for Smooth Texture):
-
Use an immersion blender to blend the bisque to your desired smoothness (or transfer to a blender in batches).
5. Add Cream & Seafood:
-
Stir in heavy cream and milk.
-
Add shrimp and simmer for 4–5 minutes until shrimp are pink and cooked through.
-
Gently fold in crab meat and warm for 1–2 minutes. Avoid over-stirring to keep the crab intact.
6. Final Seasoning:
-
Season with Old Bay, cayenne, salt, pepper, and lemon juice.
-
Taste and adjust seasonings as needed.