How To Cook Crab and Shrimp Seafood Bisque

 

Ingredients

• 1 tablespoon olive oil
• 1 medium onion
• 2 cloves garlic, minced
• 1 medium carrot, finely diced
• 1 stalk celery
• 1/4 cup all-purpose flour (for thickening)
• 1/2 cup fresh tomatoes, chopped
• 2-3 cups chicken / seafood stock
• 1/2 cup heavy cream
• 1/2 pound lump crab meat (or imitation crab meat)
• 1/2 pound shrimp (peeled, deveined and chopped into bite-sized pieces)
• 1 teaspoon paprika powder
• 1 teaspoon Old Bay seasoning
• salt and pepper
• 2 tablespoons fresh parsley
• 1/4 cup dry white wine

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion, carrot and celery. Cook untill they are softened about 5-7 minutes. 
   

   

   
   
3. Stir in the minced garlic and cook it for another minute untill fragrant. 

   

   

   
   
4. Spinkle the flour over the vegetables and stir to combine. Cook it for 1-2 minutes to remove the raw flour taste. 

   

   

   
   
5. Gradullay whisk in the chicken stock, ensuring there are no lumps remaining. 

   
   
6. Add the diced tomatoes and paprika powder, old Bay seasoning and dry white wine. 

   

   

   

   

   

   
   
7. Stir well to combine together. 

   
   
8. Bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 15-20 minutes in allowing the flavours to meld and the broth to thicken slightly. 
9. Stir in th ehavy cream and bring the bisque back to a gentle simmer. 

   
   
10. Add the crab meat and shrimp. Cook them for 3-5 minutes, or untill the shrimp are pink and opaque and the crab is heated through. 

    

    

    
    
11. Be careful not to overcook the seafood as it can become tough. 

    
    
12. Taste the bisque and adjust the seasoning with salt, pepper or additional spices as needed. 
13. Ladle the bisque into bowls and garnish with fresh parsley. You can serve  it with crusty bread or oyster crackers on the side.