Shrimp and Crab Bisque with Brown Butter Croutons (48 Minutes)

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Savor this luxurious shrimp and crab bisque, a creamy and indulgent soup that perfectly combines the sweetness of shrimp and crab.

Topped with a fresh crab salad, aromatic parsley, and homemade brown butter croutons, this bisque is a true dinnertime delight.

Whether you’re celebrating a special occasion or just making a standard dinner at home, this delightful bisque will bring restaurant-quality flavor right into your own kitchen.

  • Prep Time: 10 minutes
  • Cook Time: 38 minutes
  • Total Time: 48 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the bisque:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup celery, finely chopped
  • 1/4 cup all-purpose flour
  • 2 cups seafood or vegetable stock
  • 1 cup heavy cream
  • 1 pound shrimp, peeled and deveined
  • 1 cup crab meat, reserve some for topping
  • 1/4 cup white wine (optional)
  • Salt and pepper to taste
  • 1 teaspoon paprika

For the crab salad:

  • 1/2 cup crab meat
  • 1 tablespoon mayonnaise
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped fresh chives
  • Salt and pepper to taste

For the brown butter croutons:

  • 2 cups cubed day-old bread
  • 4 tablespoons butter
  • 1/2 teaspoon garlic powder

For garnish:

  • Chopped parsley

Instructions

  1. Cook the Vegetables (5 minutes): Heat olive oil in a large pot over medium heat. Add onion, garlic, and celery, cooking until soft and translucent, about 5 minutes.

  2. Make the Roux (3 minutes): Sprinkle the flour over the vegetables, stirring continuously to cook the flour and form a roux. Cook for about 2-3 minutes until the roux is golden.

  3. Add Liquids and Seasonings (10 minutes): Gradually whisk in the stock, ensuring there are no lumps. Add the white wine if using, bring to a simmer. Stir in the paprika, salt, and pepper.

  4. Cook the Seafood (10 minutes): Add the shrimp and simmer until they are cooked through, about 5-7 minutes. Remove the shrimp with a slotted spoon, chop them, and set aside. Stir in the heavy cream and return to a gentle simmer. Add most of the crab meat, reserving some for the crab salad.

  5. Prepare the Crab Salad (5 minutes): Mix the reserved crab meat with mayonnaise, lemon juice, chives, salt, and pepper. Set aside.

  6. Make Brown Butter Croutons (10 minutes): Melt butter in a skillet over medium heat. Allow it to foam and turn golden brown with a nutty aroma. Add bread cubes and garlic powder, tossing to coat. Cook until crispy and browned.

  7. Blend and Serve (5 minutes): Use an immersion blender to puree the soup until smooth. Adjust seasoning as needed. Serve the bisque hot, topped with a spoonful of crab salad, a sprinkle of fresh parsley, and a side of brown butter croutons.

Notes

For the best results, be sure to use fresh, high-quality seafood and don’t rush the simmering process to fully develop the flavors.

Remember, the consistency of the bisque can be adjusted with more or less stock to suit your preference.

Enjoy crafting this delectable dish that’s sure to impress at any dinner event or special occasion!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 425
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 25g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 175mg

Pair this with...

Garlic Knots

Start with some store-bought or homemade pizza dough for convenience. Roll it out on a floured surface and slice it into even strips. Take each strip and tie it into a simple knot, placing each one onto a baking sheet. Pop them into a preheated oven and let them bake until they're golden and slightly puffed. While they're doing their magic in the oven, melt some butter in a pan and sauté finely minced garlic until it's fragrant but not browned. Add a sprinkle of salt, parsley, and maybe even a dash of grated Parmesan cheese to this buttery concoction. Once the knots are out of the oven and still warm, generously brush them with your garlic butter mixture.

Greek Side Salad

Start with a bed of crisp lettuce leaves, torn into bite-sized pieces. Slice ripe tomatoes and cool cucumbers, adding them to the mix for a burst of juiciness. Slice a red onion for a hint of sharpness, its purplish hue adding depth to the color palette. Thinly slice a yellow bell pepper, its sunny disposition brightening the dish both in flavor and appearance. Scatter in glossy black olives and top your salad with crumbles of creamy feta cheese, its tangy richness a counterpoint to the salad’s crispness. For dressing, a simple blend of olive oil, lemon juice, and perhaps a dash of oregano perfectly complements the ensemble.

Peach Iced Tea

Start by selecting a quality black or green tea as your base. Brew the tea a touch stronger than usual, as the ice and peach infusion will mellow its intensity. While your tea is steeping, prepare a peach syrup by simmering fresh or frozen peach slices with a bit of water until they're soft and have released their juices. Blend this mixture and strain it to get a smooth peach concentrate. Once your tea has cooled to room temperature, combine it with the peach syrup in a pitcher, adjusting to your desired sweetness. Chill in the fridge to let the flavors marry. When you're ready to serve, fill glasses with ice, pour over your peach-infused tea, and garnish with a fresh peach slice or a sprig of mint.

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