Creamy Crab and Shrimp Seafood Bisque
📝 Step-by-Step Instructions
- Sauté Aromatics & Build the Roux:
- In a large Dutch oven or heavy-bottomed soup pot, melt ¼ cup butter over medium heat. 🧈
- Add the finely diced onion and cook for 4 to 5 minutes until soft and translucent. 🧅
- Stir in minced garlic and cook for 1 minute until fragrant. 🧄
- Sprinkle 3 tablespoons flour over the onions and garlic, stirring constantly for 1 to 2 minutes to cook out the raw flour taste. 🌾
- Simmer the Creamy Base:
- Slowly pour in chicken broth while whisking continuously to prevent lumps. 🥣
- Whisk in heavy cream, Old Bay seasoning, salt, black pepper, and dry sherry (if using). 🥛🍷
- Bring the mixture to a gentle boil over medium-high heat, then lower heat to low and simmer uncovered for 10 minutes until slightly thickened. ⏲️
- Cook the Seafood:
- Add the raw peeled shrimp and lump crab meat directly into the simmering bisque. 🦐🦀
- Cook gently on low heat for 5 to 7 minutes, stirring occasionally, until the shrimp turn pink and opaque and the crab is heated through. (Do not boil vigorously after adding seafood!) ⏲️
- Garnish & Serve:
- Taste and adjust salt or Old Bay seasoning if desired. 🧂
- Ladle warm bisque into shallow bowls, garnish with finely chopped fresh parsley and a dash of Old Bay!
- Serve immediately with warm crusty French bread or garlic toast for dipping! 😋✨
