Ingredients
Scale
- 1 lb crab meat
- 1 lb shrimp, peeled and deveined
- 4 cups seafood stock
- 1 cup heavy cream
- 1/2 cup white wine
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Pour in the white wine and let it simmer for about 3 minutes to reduce slightly.
- Add the seafood stock and Old Bay seasoning, then bring to a boil.
- Reduce the heat and stir in the heavy cream, allowing the mixture to simmer gently for 10 minutes.
- Add the crab meat and shrimp to the pot, stirring carefully to avoid breaking up the seafood. Cook for another 5-7 minutes until the shrimp are pink and cooked through.
- Season with salt and pepper to taste. Remove from heat and serve hot, garnished with chopped parsley.
Notes
- For a spicier kick, add a dash of cayenne pepper or red pepper flakes.
- This bisque can be made a day ahead and stored in the refrigerator. Reheat gently before serving.
- Serve with crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 180 mg