Go Back
Crab and Shrimp Seafood Bisque
Anne Newgent

Crab and Shrimp Seafood Bisque

Combat fatigue and preserve muscle with a meal strategy designed for true vitality. This velvety Crab and Shrimp Seafood Bisque is a strategic, high-protein powerhouse, brimming with tender crab and succulent shrimp.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil or unsalted butter
  • 1 large yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon Old Bay seasoning
  • 1/4 cup all-purpose flour (or gluten-free alternative)
  • 2 tablespoons tomato paste
  • 1/4 cup dry sherry (optional)
  • 4 cups low-sodium seafood broth or fish stock
  • 1 bay leaf
  • 1 1/2 cups heavy cream (or coconut milk)
  • 1 pound raw shrimp, peeled and deveined
  • 8 ounces lump crab meat
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste
  • A pinch of cayenne pepper (optional)

Method
 

  1. Heat olive oil or butter in a large pot over medium heat. Add onion and celery, cooking until softened, about 5-7 minutes. Stir in garlic, thyme, and Old Bay seasoning; cook for 1 minute.
  2. Stir in tomato paste and cook for 2 minutes to deepen color and flavor.
  3. Add dry sherry (if using), scrape up browned bits, and let simmer for 1-2 minutes. Sprinkle in flour, stirring for 1-2 minutes to form a roux.
  4. Gradually whisk in seafood broth, add bay leaf. Bring to a gentle simmer, cover, and cook for 15-20 minutes.
  5. Remove bay leaf, blend bisque until smooth using an immersion blender or standard blender.
  6. Whisk in heavy cream or coconut milk gently over low heat.
  7. Increase heat and add shrimp and crab meat; cook for 3-5 minutes until shrimp are pink.
  8. Season with salt, pepper, and cayenne; serve warm garnished with parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze the bisque base (without cream and seafood) for later use.