Crab and Shrimp Seafood Bisque
Creamy, briny, and utterly comforting, this Crab and Shrimp Seafood Bisque is the kind of bowl that warms you from the inside out.
Servings: 4 servings
Equipment
- Large Heavy-Bottomed Saucepan
- Whisk
- Ladle
Ingredients
Ingredients
- 6 tablespoons Butter divided, room temperature
- 1.5 medium Onions chopped
- 2.5 cups Potatoes diced, peeled if preferred
- 6 tablespoons Carrot cut into ribbons or thin slices
- 1 can Seafood Broth CAMPBELL’S® 30% less sodium
- 1 tablespoon Whipping Cream room temperature
- 0.5 cup Sherry dry sherry recommended
- 1 tablespoon Lemon Juice freshly squeezed
- 1 tablespoon Worcestershire Sauce
- 3 cans Crab Meat refrigerated pasteurized, drained and flaked
- 0.25 cup All-Purpose Flour for the roux
- Salt to taste
- Black Pepper freshly ground, to taste
- 1/4 cup Fresh Parsley optional garnish, chopped
- 1 pinch Smoked Paprika optional garnish
- 1 tablespoon Extra Cream optional garnish, drizzle
Instructions
- In a large heavy-bottomed saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onions, diced potatoes, and carrot ribbons. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onions are translucent. Transfer the vegetables to a bowl and set aside.
- In the same saucepan, melt the remaining 4 tablespoons of butter over medium heat. Sprinkle in the 1/4 cup all-purpose flour and whisk constantly to form a roux. Continue whisking for about 5 minutes or until the mixture turns a light golden brown.
- Slowly pour in the seafood broth while whisking vigorously to create a smooth, lump-free base. Keep the heat at medium to prevent splattering. Bring the mixture to a gentle simmer.
- Return the cooked vegetables to the pot, stirring them into the broth. Cover and let the soup simmer for 10 minutes so the potatoes fully soften and flavors meld.
- Add the whipping cream, sherry, lemon juice, Worcestershire sauce, and the drained crab meat. Stir gently and simmer for an additional 5 minutes until the seafood is heated through. Taste and adjust seasoning with salt and pepper.
- Serve the bisque warm in bowls, garnished with chopped parsley or a pinch of smoked paprika. Offer crusty bread or oyster crackers on the side for dipping.
Notes
For a chunkier bisque, skip blending and keep the vegetables as they are. For extra silkiness, puree half the soup with an immersion blender then stir back in the reserved chunks.