Description
A luxuriously rich and creamy bisque loaded with sweet crab meat and tender shrimp, finished with a touch of sherry.
Ingredients
Scale
For the Crust:
- 1/2 lb lump crab meat
- 1/2 lb raw shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 1 cup heavy cream
- 2 tbsp dry sherry
- 1 tsp Old Bay seasoning
- 1/4 tsp paprika
- Salt and white pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Melt butter in a large pot over medium heat. Add onion and celery, cooking until soft, about 5 minutes.
- Stir in the flour to create a roux. Cook for 2 minutes, then gradually whisk in the seafood stock until smooth and slightly thickened.
- Bring to a simmer. Add the Old Bay, paprika, salt, and white pepper. Reduce heat and cook for 10 minutes.
- Add the shrimp and cook for 3 minutes until they turn pink. Stir in the crab meat, heavy cream, and sherry. Heat through but do not boil.
- Taste and adjust seasoning. Ladle into bowls and garnish with fresh parsley. Serve immediately.
Notes
You can customize the seasonings to taste.