Seafood Bisque

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Seasoned shrimp and lump crabmeat nestled in a rich, creamy, cheese broth.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Soup

Cuisine: French-American

Servings: cups

Calories: 916kcal

Author: Anecia Hero

Ingredients

16 ounces fresh lump claw crabmeat See recipe notes
1 pound cooked shrimp, diced See recipe notes
4 cups shredded white American cheese (about 1½ pound of block cheese from the deli)
2 tablespoons butter
½ cup finely diced yellow onion
2 tablespoon fresh minced garlic (about 2 small cloves)
1½ cups evaporated milk , 12 ounces
1 tablespoon cornstarch
1 cup chicken or seafood broth
1 teaspoon Worcestershire sauce
¼ teaspoon Old Bay seasoning (might need a little more to season the shrimp)
¼ teaspoon cayenne pepper (optional)
salt and white ground pepper to taste
fresh lemon juice (optional)
chopped chives for garnish (optional)

Instructions

Prep

Shred white American cheese, finely dice onion, garlic and cooked shrimp and set aside.
In a medium bowl, combine cornstarch, evaporated milk and broth; whisk till smooth; set all this aside
4 cups shredded white American cheese, ½ cup finely diced yellow onion, 2 tablespoon fresh minced garlic, 1½ cups evaporated milk, 1 tablespoon cornstarch, 1 cup chicken or seafood broth

Make the Bisque

In a large stockpot on medium heat, melt butter; add onions and cook 2-3 minutes until tender; add garlic and cook 1 minute
2 tablespoons butter
Add evaporated milk mixture; turn the heat to high and stir continuously for 5-6 minutes, or until mixture begins to thicken; once it's thickened, turn the stove to low temperature
Add shredded cheese and cook 3 minutes or so, until the cheese is completely melted; add crab meat and cooked shrimp; combine well
16 ounces fresh lump claw crabmeat, 1 pound cooked shrimp, diced
Add Worcestershire sauce, Old Bay seasoning and cayenne pepper (optional); taste for salt now; add salt and white pepper if desired
1 teaspoon Worcestershire sauce, ¼ teaspoon Old Bay seasoning, ¼ teaspoon cayenne pepper (optional), salt and white ground pepper to taste
Ladle bisque into individual bowls and give each bowl a few (1-3) drops of fresh lemon juice; garnish with chopped scallions and serve with bread
fresh lemon juice (optional), chopped chives for garnish (optional)

Notes

Yield-

The recipe, as written, makes about four cups.

Lump Crab Meat-

You'll find this in the cold seafood section at the grocery store. There are two kinds: dark lump crab meat and white. You can use either or a combination of the two. This recipe uses dark crab meat.

It's usually packed pretty tight with little juice. There's no need to strain the crabmeat. Just dump it all into the pot!

Shrimp-

You can use pre-cooked shrimp or cook your own shrimp. I recommend boiling your own shrimp-takes a few minutes longer, but the flavor is better than using cooked shrimp.

Peel and devein shrimp; lightly season with Old Bay, Cajun or Creole seasoning, or a little Lawry's Seasoned salt. Bring 4 cups of water to boil; add shrimp and cook for 5 minutes until they turn a pink or coral color; remove shrimp; dice and add to the bisque.

Other seafood ingredients

If you want to add additional seafood, consider flaked Cod or Haddock, clams, mussels or bay scallops.

Nutrition