Ingredients
Scale
- 1 pound cooked shrimp, peeled and deveined
- ½ pound crab meat (lump or backfin)
- 4 tablespoons butter
- 2 cups whole milk
- 1 cup heavy whipping cream
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste
- 1 cup celery, finely diced
- ½ cup green onions (scallions), sliced (white + green parts)
- 1 tablespoon Old Bay seasoning
- Salt and freshly ground black pepper, to taste
Instructions
- Melt butter over medium heat in a heavy-bottomed pot or Dutch oven. Add celery and green onions and cook until softened, about 3–4 minutes.
- Stir in the flour and cook 1–2 minutes, stirring constantly, to remove the raw flour taste and form a light roux.
- Whisk in the milk, heavy cream, and tomato paste until smooth. Bring to a gentle simmer and cook until slightly thickened, about 5–7 minutes (do not boil vigorously).
- Stir in the Old Bay seasoning, then fold in the cooked shrimp and crab meat; warm through 2–3 minutes—just enough to heat the seafood without overcooking.
- Taste and adjust seasoning with salt and pepper. Serve hot with crusty bread or crackers.
Notes
For best texture, store seafood and soup base separately. Reheat gently to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg
Keywords: seafood, bisque, crab, shrimp, soup, quick recipe, cozy nights