Description
A rich, creamy bisque filled with sweet crab and succulent shrimp, perfect for cozy evenings and special occasions.
Ingredients
Scale
- 1 pound crab meat
- 1 pound shrimp, peeled and deveined
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 4 cloves garlic, minced
- 4 cups seafood stock
- 2 cups heavy cream
- 1/2 cup apple juice
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onions, celery, and carrots. Sauté until the veggies soften, about 5–7 minutes.
- Stir in the minced garlic and cook for another minute. Pour in the apple juice and let it simmer for about 2-3 minutes.
- Pour in the seafood stock and bring to a gentle boil. Reduce the heat and stir in the crab meat and shrimp. Cook until the shrimp are pink and tender, about 3-5 minutes.
- Stir in the heavy cream and dried thyme, and season with salt and pepper to taste. Simmer for another 5-10 minutes.
- Serve hot, garnished with chopped parsley.
Notes
For a lighter option, use vegetable broth instead of seafood stock and half-and-half instead of heavy cream. For a spicy kick, consider adding cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
Keywords: bisque, crab, shrimp, seafood soup, comfort food