Preparation Time: 45 minutes

Yield: 4 servings


  • 1 pound lump crabmeat, picked over for shells
  • 1 pound shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups seafood or chicken broth
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)


1. Prep the Seafood:

  • In a medium-sized bowl, combine the lump crabmeat and peeled shrimp. Set aside.

2. Prepare the Base:

  • In a large pot over medium heat, melt the butter. Add chopped onions and sauté until softened, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes.

3. Create the Roux:

  • Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for 2-3 minutes until the roux becomes a light golden color.

4. Add Liquids:

  • Slowly pour in the seafood or chicken broth and dry white wine, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.

5. Incorporate Cream and Seasonings:

  • Stir in the heavy cream, Old Bay seasoning, paprika, salt, and pepper. Allow the bisque to simmer for 15-20 minutes, allowing flavors to meld.

6. Add Seafood:

  • Gently fold in the prepared lump crabmeat and shrimp. Simmer for an additional 5-7 minutes until the seafood is cooked through.

7. Adjust Seasoning:

  • Taste the bisque and adjust the seasoning as needed. Add more salt, pepper, or Old Bay seasoning according to your preference.

8. Serve:

  • Ladle the bisque into bowls, garnish with chopped fresh parsley, and serve hot.

Nutrition Information (per serving):

  • Calories: 450
  • Protein: 28g
  • Fat: 32g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Sugar: 2g

Enjoy your delightful Crab and Shrimp Seafood Bisque!

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