Classic Shrimp and Crab Bisque

Bisque traces its roots to French coastal kitchens, where shellfish were simmered into silky, refined soups. This American classic folds shrimp and crab into a tomato-tinged broth thickened with a butter roux and brightened by Old Bay.

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 28g protein
• 16g carbs
• 26g fat
• 3g fiber

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Ingredients

• 4 tbsp unsalted butter
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 1 medium, diced carrot
• 3, minced garlic cloves
• 1/4 cup all-purpose flour
• 2 tbsp tomato paste
• 4 cups seafood or fish stock
• 1/2 cup dry white wine
• 1 bay leaf
• 1 tsp Old Bay seasoning
• 1/2 tsp paprika
• 1 cup heavy cream
• 8 oz cooked lump crab meat
• 12 oz, peeled and deveined raw medium shrimp
• to taste kosher salt
• to taste black pepper
• 2 tbsp, snipped fresh chives
• for serving lemon wedges

Instructions

1. 1Melt the butter in a large heavy pot or Dutch oven over medium heat until it foams. Add the onion, celery, and carrot and cook, stirring often, until the vegetables soften and turn translucent, about 8 minutes.
2. 2Stir in the garlic and cook just until fragrant, about 45 seconds, taking care not to let it brown. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 full minutes to form a light blond roux.
3. 3Add the tomato paste and cook another minute, coating the vegetables and deepening the color. Slowly pour in the white wine while scraping up any browned bits from the bottom of the pot.
4. 4Stream in the seafood stock, add the bay leaf, Old Bay, and paprika, and bring the mixture to a gentle simmer. Reduce heat to medium-low and cook uncovered for 15 minutes so the flavors marry and the soup thickens slightly.
5. 5Remove and discard the bay leaf. Working in batches if needed, carefully blend the soup with an immersion blender until mostly smooth but still with a little body; alternatively transfer to a countertop blender, vent the lid, and puree. Return the puree to the pot.
6. 6Stir in the heavy cream and bring the bisque back to a bare simmer over medium-low heat. Taste and season with salt and black pepper.
7. 7Add the shrimp and cook just until they turn pink and opaque, 3 to 4 minutes. Gently fold in the lump crab meat and warm through for 1 to 2 minutes more without boiling so the crab stays tender.
8. 8Ladle into warm bowls, finish with snipped chives, and serve immediately with lemon wedges on the side for a bright squeeze.