There’s something truly magical about a steaming bowl of bisque, and this Creamy Shrimp & Crab Bisque is no exception. It’s a dish that brings a little bit of luxury to any meal, but for me, it’s so much more than just a recipe. It’s a cherished reminder of cozy evenings spent with family, the clinking of glasses filled with wine, and the rich aroma of seafood filling the kitchen.
I first encountered this bisque on a crisp autumn afternoon during a visit to my Aunt Lydia’s charming coastal cottage. Aunt Lydia was renowned in our family for her ability to turn any meal into a celebration, and her bisque was the crown jewel of her culinary repertoire. The secret, she said with a mischievous wink, was in the combination of fresh seafood and a touch of sherry—ingredients that seemed to dance together in the most delightful way.
I remember the day vividly: the leaves were turning vibrant shades of orange and gold, and the air was filled with the tangy scent of the sea. Aunt Lydia had invited the whole family over, and as we gathered around her antique oak table, she served up bowls of bisque with a flourish. The bisque was creamy and rich, with tender shrimp and succulent crabmeat swimming in a velvety broth. Each spoonful was a revelation, a taste of coastal elegance that seemed to capture the very essence of autumn by the sea.
That bisque became a staple in our family gatherings, and now, whenever I make it, I’m transported back to those warm, comforting moments. The beauty of this recipe lies not just in its delicious flavors, but in its ability to evoke fond memories and create new ones. It’s the kind of dish that makes you want to gather your loved ones, pour a few glasses of crisp white wine, and savor the simple joy of good food and great company.
This Creamy Shrimp & Crab Bisque is surprisingly easy to make, especially if you use a slow cooker. The process is straightforward, starting with the fragrant sauté of leeks and garlic, followed by a blend of seafood broth, tomatoes, and a hint of sherry. The key is to let the flavors meld together slowly, creating a bisque that’s both hearty and indulgent.
So, whether you’re hosting a special dinner or simply treating yourself to a comforting meal, this bisque is sure to impress. It’s a dish that carries with it the warmth of family gatherings and the joy of shared meals. I hope it brings a bit of that magic to your table, just as it has to mine.
How to Prepare Creamy Shrimp & Crab Bisque
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, finely minced
- 2 leeks, chopped (use only the white and light green parts)
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- 1 cup dry sherry or Marsala wine
- 2 tablespoons tomato paste
- 4 cups fish or seafood broth
- 1 can (15 oz) diced tomatoes
- 1 teaspoon Old Bay seasoning
- ¼ cup all-purpose flour
- 1 cup water
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup heavy cream or half-and-half
- 1 pound shrimp, peeled and deveined
- 1 cup jumbo lump crabmeat
- 1 tablespoon chopped fresh parsley
- Juice of ½ lemon
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- Salt, to taste
- Toasted bread or croutons, for serving
- Fresh parsley and lemon wedges, for serving
- 1 tablespoon sugar
Directions
- Heat the olive oil and butter in a slow cooker with a sear function or in a skillet over medium heat. Once the butter melts, add the leeks, garlic, red pepper flakes, and a pinch of salt. Cook for about 5 minutes until the leeks become tender.
- Stir in the tomato paste and cook for another minute, letting it integrate with the leeks. Add the sherry or Marsala wine and let it simmer until reduced by half. If using a skillet, transfer this mixture to the slow cooker, including all the liquids.
- Pour in the seafood broth, diced tomatoes, Old Bay seasoning, and sugar. Mix well to combine all ingredients.
- In a separate bowl, whisk the flour with water until smooth. Stir this mixture into the bisque base. Season with kosher salt and black pepper, and mix thoroughly.
- Cover the slow cooker and cook on HIGH for 2 hours or on LOW for 4 hours. After cooking, adjust seasoning if needed. Add shrimp, crabmeat, cream, and parsley. Continue cooking for an additional 15 minutes until the shrimp are cooked through and the bisque is warmed.
- For the crab topping, combine lemon juice, mayonnaise, Dijon mustard, whole grain mustard, and parsley in a bowl. Gently fold in the crabmeat, being careful not to break it apart too much. Season with salt to taste and chill until ready to serve.
Storing Suggestion
Store leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling. The crab topping can be stored separately in the refrigerator for up to 2 days.
Cooking Tips
For a richer flavor, consider adding a splash of brandy or a touch of cream at the end of cooking. If you prefer a thicker bisque, increase the amount of flour or use a cornstarch slurry to achieve the desired consistency.
Serving Suggestions
Serve the bisque with toasted bread or croutons for added crunch. Garnish with extra parsley and lemon wedges to enhance the flavor. A crisp white wine or a light beer pairs well with this dish.
Ingredient Substitutions
For a lighter version, you can substitute half-and-half with milk. If you don’t have leeks, you can use onions instead. For a gluten-free option, use gluten-free flour or cornstarch in place of all-purpose flour.
Seasonal Variations
In the fall, consider adding roasted butternut squash or pumpkin for a seasonal twist. During the summer, fresh corn or tomatoes can add a burst of flavor and color to the bisque.
Allergen Information
This recipe contains shellfish and dairy. To make it allergen-free, substitute the shrimp and crab with a mix of vegetables and use a dairy-free cream alternative.
FAQ:
Can I use frozen shrimp and crab for this bisque?
Yes, frozen shrimp and crab can be used. Make sure to thaw them completely before adding them to the bisque.
Can I make this bisque ahead of time?
Absolutely. You can prepare the bisque a day in advance. Reheat gently on the stove, and add the seafood and cream just before serving.
How can I make the bisque spicier?
To add more heat, increase the amount of crushed red pepper flakes or add a dash of hot sauce to the bisque. Adjust to taste as needed.
Can I substitute the sherry or Marsala wine?
If you prefer not to use alcohol, you can replace the wine with extra seafood broth or a splash of white grape juice for a similar depth of flavor.
How do I prevent the cream from curdling?
To prevent curdling, ensure that the bisque is not boiling when you add the cream. Stir in the cream at the end of cooking and heat gently.
What can I use instead of Old Bay seasoning?
You can use a combination of paprika, celery salt, and black pepper as a substitute for Old Bay seasoning. Adjust to taste for the desired flavor.
Creamy Shrimp & Crab Bisque
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic finely minced
- 2 leeks chopped (use only the white and light green parts)
- ½ teaspoon crushed red pepper flakes or more to taste
- 1 cup dry sherry or Marsala wine
- 2 tablespoons tomato paste
- 4 cups fish or seafood broth
- 1 can 15 oz diced tomatoes
- 1 teaspoon Old Bay seasoning
- ¼ cup all-purpose flour
- 1 cup water
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup heavy cream or half-and-half
- 1 pound shrimp peeled and deveined
- 1 cup jumbo lump crabmeat
- 1 tablespoon chopped fresh parsley
- Juice of ½ lemon
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- Salt to taste
- Toasted bread or croutons for serving
- Fresh parsley and lemon wedges for serving
- 1 tablespoon sugar
Instructions
- If your slow cooker has a stovetop/sear function, you can do everything in one pot. Otherwise, begin by using a skillet for steps 1-3 before transferring to the slow cooker for step 4.
- Start by heating the olive oil and butter in the slow cooker set to the sear mode (or in a skillet over medium heat). Once the butter has melted, add the leeks, garlic, red pepper flakes, and a small pinch of salt. Cook for about 5 minutes until the leeks soften.
- Mix in the tomato paste and cook for another minute, allowing it to blend with the leeks. Pour in the sherry or Marsala wine and let it reduce by half, which should take a few minutes. If you're using a skillet, transfer the leek mixture into the slow cooker at this point, making sure to include any liquids.
- Add the seafood broth, diced tomatoes, Old Bay seasoning, and sugar into the slow cooker. Stir everything together until well combined.
- In a separate bowl or cup, whisk the flour with the water until smooth, then stir it into the soup base. Add the kosher salt and black pepper, stirring to combine.
- Cover the slow cooker and cook on HIGH for 2 hours (or on LOW for 4 hours).
- After the cooking time, taste the bisque and adjust the seasoning if necessary. Stir in the shrimp, crabmeat, cream, and chopped parsley. Cook for an additional 15 minutes until the shrimp are pink and fully cooked. Keep the bisque warm until you're ready to serve.
- For the crab topping, mix together the lemon juice, mayonnaise, Dijon mustard, whole grain mustard, and parsley in a bowl. Gently fold in the crabmeat, taking care not to break it up too much. Season with salt to taste. Keep the topping chilled until ready to serve.
