Crab and Shrimp Seafood Bosque

2 cloves garlic, minced

1/4 cup all-purpose flour

4 cups seafood or chicken broth

1 cup heavy cream

1/2 cup dry white wine

1 teaspoon Old Bay seasoning

1/2 teaspoon paprika

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper (optional)

8 oz lump crab meat

8 oz shrimp, peeled, deveined, and chopped

Salt and pepper to taste

2 tablespoons chopped fresh parsley (for garnish)

Lemon wedges (for serving)


In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, and sauté until the onion is translucent and fragrant, about 5 minutes.

Stir in the all-purpose flour and cook for 2-3 minutes, stirring constantly, to create a roux.

Gradually whisk in the seafood or chicken broth, ensuring there are no lumps. Bring the mixture to a simmer.

Add the heavy cream, dry white wine, Old Bay seasoning, paprika, dried thyme, and cayenne pepper (if using). Simmer for 10 minutes, stirring occasionally, until the bisque thickens.

Add the lump crab meat and chopped shrimp to the pot. Cook for an additional 5-7 minutes, until the shrimp are cooked through and the seafood is heated.

Season with salt and pepper to taste.

Serve the bisque hot, garnished with chopped fresh parsley and lemon wedges on the side.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 300 kcal per serving | Servings: 4 servings

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