Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 yellow onion, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1/2 cup dry white wine or sherry
- 3 cups seafood stock or clam juice
- 1 cup heavy cream
- 1/2 cup milk or half-and-half
- 8 oz lump crab meat
- 8 oz medium shrimp, peeled, deveined, halved if large
- Salt and freshly ground black pepper, to taste
- 1/2 tsp Old Bay or Cajun seasoning (optional)
- 1 tbsp lemon juice or 1 tsp lemon zest (optional)
- 2 tbsp fresh parsley or chives, chopped (for garnish)
Instructions
- In a soup pot, melt butter with olive oil over medium heat.
- Sauté onion, carrot, and celery until softened, about 5 minutes. Add garlic and cook 1 more minute.
- Stir in tomato paste and cook for 2 minutes to enhance flavor.
- Deglaze with white wine or sherry, scraping up any browned bits.
- Add seafood stock or clam juice and bring to a gentle simmer.
- Add shrimp and cook for 3–4 minutes until just opaque. Remove and set aside.
- Stir in heavy cream and milk, warming gently without boiling.
- Fold in crab meat and reserved shrimp. Season with salt, pepper, and Old Bay or Cajun seasoning if using.
- Finish with lemon juice or zest for brightness.
- Ladle into bowls, garnish with fresh herbs, and serve warm with bread.
Notes
- Use whole milk or extra seafood stock for a lighter bisque.
- Add cayenne or chipotle for a spicy twist.
- Increase tomato paste or add crushed tomatoes for extra depth.
- Substitute coconut milk for a dairy-free version.
- Skip blending for a chunkier, broth-based seafood soup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 380
- Sugar: 5g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 135mg
