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Experience the luxurious taste of classic seafood bisque, featuring sweet lump crab and tender shrimp in a silky cream base. This restaurant-quality soup balances delicate seafood flavors with rich aromatics for an elegant first course or main dish.
This cherished family recipe has been perfected over generations, proving that quality ingredients and proper technique yield exceptional results.
Essential Ingredients
- Lump crab meat (8 oz): Select fresh or high-quality pasteurized, checking thoroughly for shells
- Large shrimp (8 oz): 16-20 count size, peeled and deveined, cut into ½-inch pieces
- Unsalted butter (4 tbsp): European-style preferred for richer flavor
- Green onions (⅓ cup): Thinly sliced, white and green parts separated
- Celery (⅓ cup): Finely diced, including tender leaves
- Whole milk (2 cups): Full-fat only
- Heavy cream (1½ cups): 36% fat content minimum
- Tomato paste (1 tbsp): Double concentrated variety
- All-purpose flour (3 tbsp): Unbleached preferred
- Old Bay Seasoning (1 tsp): Classic seafood seasoning blend
- Sea salt and black pepper: Freshly ground pepper essential
Preparation Method
- Initial Setup
- Allow dairy to reach room temperature. Thoroughly dry seafood. Complete all vegetable prep before cooking.
- Base Preparation
- Heat butter in 4-quart heavy pot over medium heat until foamy. Cook celery and green onions until soft, 4-5 minutes.
- Making the Roux
- Gradually incorporate flour, whisking constantly for 2 minutes until golden and fragrant.
- Creating the Base
- Slowly add warm milk while whisking continuously to prevent lumps. Cook until thickened, 3-4 minutes.
- Finishing the Sauce
- Stream in cream gradually. Incorporate tomato paste until evenly colored. Maintain gentle heat below simmer.
- Season and Finish
- Add Old Bay gradually, adjusting salt and pepper to taste. Sauce should coat spoon.
- Adding Seafood
- Reduce heat, cook shrimp 2-3 minutes until pink. Gently fold in crab, heat through 1-2 minutes.
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The key to exceptional bisque lies in careful temperature control and proper timing. Attention to detail during the roux stage ensures perfect texture.
Serving Suggestions
Serve in preheated bowls to maintain optimal temperature. For special occasions, hollow bread bowls make an impressive presentation. Garnish with fresh herbs and a single shrimp.
Recipe Variations
Enhance the classic recipe by incorporating different premium seafood combinations. Try lobster and crab for ultimate luxury, or add fresh corn with shrimp for summer flavor. Cajun spices create a zesty Southern version.
Storage Instructions
Store in sealed container for up to 3 days. When reheating, use low heat and thin with warm cream if needed.
This refined bisque represents the perfect blend of traditional technique and quality ingredients. Its rich, comforting flavor makes any occasion special.
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Frequently Asked Questions
- → Can I use frozen shellfish?
- Definitely, just make sure to thaw it fully and pat it dry to avoid adding extra moisture to the soup.
- → Can I cook this ahead of time?
- Sure! Just reheat on low to prevent curdling, and hold off on adding seafood until you're ready to serve.
- → Which crab meat is best for this?
- Lump crab is ideal for its texture and taste, but other types will work fine too.
- → Is this soup freezer-friendly?
- Not really—creamy soups tend to separate when frozen. It’s best enjoyed fresh or from the fridge in the next few days.
- → What pairs well with this dish?
- A crusty baguette or some oyster crackers make great additions. It’s also lovely with a simple green salad on the side.