Ingredients
Scale
- 1 pound cooked crab meat, picked over
- 1 pound cooked shrimp, peeled and deveined
- 1/2 cup butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 1 cup heavy cream
- 1/4 cup dry sherry (optional)
Instructions
- Step 1: Melt butter in a large pot or Dutch oven over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
- Step 2: Stir in flour and cook for 1 minute, creating a roux. Gradually whisk in seafood stock until smooth.
- Step 3: Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, until slightly thickened.
- Step 4: Stir in crab meat and shrimp. Heat through.
- Step 5: Stir in heavy cream and sherry (if using). Heat gently, being careful not to boil. Season with salt and pepper to taste.
- Step 6: Serve hot, garnished with fresh parsley or a dollop of sour cream, if desired.
Notes
- Store leftover bisque in an airtight container in the refrigerator for up to 3 days for optimal flavor.
- Reheat the bisque gently over low heat, stirring frequently to prevent scorching and avoid boiling, which can cause the cream to separate.
- Serve this decadent bisque in warmed bowls with a sprinkle of Old Bay seasoning for an extra touch of seafood zest.
- For a richer flavor, simmer the seafood stock with the crab shells and shrimp shells for 30 minutes before using, then strain.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American