Crab and Shrimp Seafood Bisque
Creamy, comforting, and loaded with tender crab and shrimp, this bisque is a luxurious yet simple dish that feels like a hug from the inside out.
Equipment
- Large saucepan
- Whisk
Ingredients
Ingredients
- 6 tablespoons Butter divided (2 tablespoons for sautéing, 4 tablespoons for roux), room temperature
- 1.5 medium Onions chopped
- 2.5 cups Potatoes diced
- 6 tablespoons Carrots cut into ribbons or thin slices
- 1 can Seafood broth CAMPBELL’S® 30% less sodium, use as directed
- 1 tablespoon Whipping cream
- 0.5 cup Sherry
- 1 tablespoon Lemon juice
- 1 tablespoon Worcestershire sauce
- 3 cans Crab meat refrigerated pasteurized, drained and flaked (or substitute with shrimp or lobster)
Instructions
- In a large saucepan, melt 2 tablespoons of butter over medium heat. Add chopped onions, diced potatoes, and carrot ribbons. Cook, stirring occasionally, for about 5 minutes or until the vegetables begin to soften and are tender. Remove the vegetables from the pan and set aside.
- In the same pan, melt the remaining 4 tablespoons of butter over medium heat. Sprinkle in the flour and whisk constantly to form a smooth roux. Continue whisking and cook the roux until it turns a light golden color, about 5 minutes.
- Slowly pour in the seafood broth while whisking continuously to prevent lumps and create a silky base. Keep the heat moderate so the mixture remains smooth.
- Return the sautéed vegetables to the pan and stir gently to combine. Cover the pan and simmer for 10 minutes to allow the flavors to meld and the potatoes to finish cooking.
- Add the whipping cream, sherry, lemon juice, Worcestershire sauce, and the drained crab meat. Stir well and simmer for 5 more minutes, just until the crab is heated through and the bisque is fragrant.
- Serve warm in bowls with crusty bread or oyster crackers on the side. Garnish with chopped parsley or a small drizzle of cream if you like.
Notes
Use pasteurized crab meat or pre-cooked shrimp to save time. If the bisque becomes too thick, thin with a splash of seafood broth, milk, or water. Avoid over-stirring once the crab is added to keep tender chunks.