Description

A rich and velvety seafood bisque featuring crab and shrimp in a creamy, seasoned broth. Balanced with aromatics, Old Bay spice, and a touch of white wine, this quick yet elegant soup brings restaurant-quality comfort to your kitchen in under an hour.

Ingredients

Scale

3 tbsp (42 g) unsalted butter
2 tbsp (30 ml) olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 stalk celery, finely chopped
1 small carrot, grated
3 tbsp (24 g) all-purpose flour
3 cups (720 ml) seafood stock or fish broth
½ cup (120 ml) dry white cooking wine (or extra seafood stock)
1 cup (240 ml) heavy cream
1 cup (150 g) lump crab meat
1 cup (150 g) medium shrimp, peeled and deveined
½ tsp (1 g) smoked paprika
½ tsp (1 g) Old Bay seasoning
¼ tsp (0.5 g) cayenne pepper, optional
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Paprika, for sprinkling
Crusty bread or oyster crackers, for serving

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Instructions

Melt butter with olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, celery, and carrot. Cook 5 minutes until softened and fragrant.
Sprinkle flour over the vegetables and stir for 2–3 minutes to form a roux.
Gradually whisk in seafood stock and wine, stirring until smooth. Bring to a gentle simmer.
Season with smoked paprika, Old Bay, cayenne (if using), salt, and pepper.
Stir in shrimp and cook until pink, about 3–4 minutes. Gently fold in crab meat.
Reduce the heat to low. Stir in heavy cream and warm through without boiling. Adjust consistency with extra stock if needed.
Ladle into bowls. Garnish with parsley and paprika. Serve with crusty bread or oyster crackers.

Notes

Take time with the roux—it builds depth and flavor.

White wine adds richness, but seafood stock works as a substitute.

Fold crab meat gently to keep large chunks intact.

Adjust thickness by simmering longer or adding more stock.

Cayenne is optional—start mild if serving kids or spice-sensitive eaters.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: French-American Inspired