You know, there’s something truly heartwarming about bringing the family together for a comforting bowl of soup. Growing up, my mom would often whip up her signature shrimp and crab bisque during those chilly evenings. I can still remember the rich smell wafting through the house, an irresistible invitation to gather around the dinner table. It’s an experience I love to replicate in my own kitchen, sharing that same love and warmth with my family.
This slow-cooker shrimp and crab bisque is perfect for those days when you want something cozy but still want to spend quality time with the family. The best part? It’s incredibly simple to prepare. With just a few fresh ingredients and the magic of a slow cooker, you’ll have a delicious dish that feels like a warm hug in a bowl. Plus, the combination of shrimp and crab really elevates this bisque, making it feel special even on ordinary days.
Whenever I make this bisque, it always sparks joy and conversation at the table. It turns a regular dinner into a delightful gathering, where everyone lingers a little longer to chat and savor each bite. Whether you’re planning a family gathering or just want to treat yourself, this bisque is sure to impress. So, roll up your sleeves, and let’s get cooking!
How to Make Slow-Cooker Shrimp & Crab Bisque
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Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 leeks, chopped, using the white and light green parts
- 4 garlic cloves, minced
- ½ teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons tomato paste
- 1 cup dry sherry or marsala wine
- 4 cups seafood or fish stock
- 1 (15-oz) can diced tomatoes
- 1 teaspoon Old Bay seasoning
- 1 tablespoon sugar
- 1 cup water
- ¼ cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup half-and-half or heavy cream
- 1 lb peeled and deveined shrimp
- 1 cup jumbo lump crab meat
- Fresh parsley and lemon wedges for garnish
- Toasted bread or croutons for serving
- Juice of ½ lemon
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- 1 tablespoon chopped fresh parsley
- Salt to taste
Directions
If your slow cooker has a stovetop function, you can make the entire dish there. Otherwise, start with a large skillet on the stovetop.
Heat olive oil and butter in your slow cooker or skillet over medium-high heat. Once the butter has melted, add leeks, garlic, red pepper flakes, and a pinch of salt. Sauté for about 5 minutes until leeks are tender.
Stir in the tomato paste and continue cooking for another minute until well combined. Pour in the sherry or marsala wine and allow it to simmer for a few minutes until reduced by half. If using a skillet, transfer this mixture to your slow cooker.
Add in the seafood stock, diced tomatoes, Old Bay seasoning, and sugar. Stir well to combine all ingredients.
In a separate bowl, mix the water and flour until smooth. Gradually add this to the soup mixture, stirring constantly. Season with kosher salt and black pepper.
Cover and cook on HIGH for 2 hours or on LOW for 4 hours. Before serving, taste and adjust seasonings as needed.
In the last 15 minutes of cooking, add in the shrimp, crab meat, cream, and parsley. Stir gently until the shrimp turns pink and is cooked through.
Meanwhile, prepare the crab topping by mixing lemon juice, mayonnaise, Dijon mustard, whole grain mustard, and parsley in a bowl. Gently fold in the crab meat and season to taste. Chill until ready to serve.
Serve your bisque garnished with fresh parsley and lemon wedges, alongside toasted bread or croutons. This dish is a true family favorite, perfect for cozy gatherings!
Storing Suggestion
This shrimp and crab bisque can be stored in an airtight container in the refrigerator for up to 3 days. If you’d like to store it longer, consider freezing it. Just make sure to leave out the cream until you’re ready to heat it up for best results.
Cooking Tips
If you’re looking to enhance the flavors, try adding a splash of Worcestershire sauce in place of some of the stock. You can also toss in some fresh herbs like thyme or dill to elevate the dish further. Don’t worry about using low-sodium products—they work perfectly fine!
Serving Suggestions
For a delightful presentation, serve your bisque in wide, shallow bowls and finish it off with a sprinkle of fresh parsley and a twist of lemon. A side salad or some garlic bread pairs nicely to soak up the delicious broth. Consider serving a crisp white wine as a drink to complement the seafood flavors.
Ingredient Substitutions
If you’re out of dry sherry or marsala wine, you can substitute it with a splash of white wine vinegar mixed with a bit of water. For a gluten-free option, simply replace the all-purpose flour with cornstarch or a gluten-free flour blend to thicken the bisque.
Seasonal Variations
In the summer, fresh corn can be added for a sweet crunch, while during fall you might consider adding diced butternut squash for a cozy touch. Explore adding seasonal herbs like basil or cilantro during the warmer months to give your bisque a fresh twist.
Allergen Information
This recipe contains shellfish, which is a common allergen. For a shellfish-free version, you can substitute the crab and shrimp with chicken and add more vegetables to enrich the flavor. Ensure to use a fish stock that does not contain any allergens unique to your dietary needs.
FAQ
Can I use frozen shrimp in this bisque?
Absolutely! Frozen shrimp can be used in this bisque; just make sure they’re thawed completely before adding them to avoid excess water in the dish. It’s a convenient option if fresh shrimp isn’t available.
Can I make this bisque ahead of time?
Yes, you can prepare this dish a day in advance. Just follow the instructions up to the point of adding the shrimp and crab. Allow the bisque to cool completely before refrigerating. When you’re ready to serve, reheat and finish with the seafood and cream.
Is it possible to make this bisque dairy-free?
Yes! You can make the bisque dairy-free by substituting the half-and-half with a non-dairy milk like coconut milk or cashew cream. Just be mindful of the thickness, adjusting flour or cornstarch as needed to achieve the desired consistency.
How do I store leftover bisque?
Store any leftover bisque in an airtight container in the refrigerator for up to 3 days. Make sure to freeze any portion that you won’t consume within that time frame. Just remember to leave out the dairy until you’re ready to reheat it for the best flavor.
Can I add more seafood to this recipe?
Definitely! If you want to make it even more hearty, feel free to add scallops or mussels. Just make sure to adjust the cooking time accordingly, as these seafood types can cook faster than shrimp.
What can I serve with shrimp and crab bisque?
Pair this delicious bisque with a side of crusty garlic bread, a fresh garden salad, or even grilled cheese sandwiches for a comforting combo. A chilled glass of white wine or iced tea also complements it well!
Slow-Cooker Shrimp & Crab Bisque
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 leeks chopped, white and light green parts
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes adjust to taste
- 2 tablespoons tomato paste
- 1 cup dry sherry or marsala wine
- 4 cups seafood or fish stock
- 1 (15-oz) can diced tomatoes
- 1 teaspoon Old Bay seasoning
- 1 tablespoon sugar
- 1 cup water
- 1/4 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup half-and-half or heavy cream
- 1 lb peeled and deveined shrimp
- 1 cup jumbo lump crab meat
- Fresh parsley and lemon wedges for garnish
- Toasted bread or croutons for serving
- 1/2 lemon juice
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- 1 tablespoon fresh parsley chopped
- salt to taste
Instructions
- Set the slow cooker to the stovetop/sear setting or heat a large skillet over medium-high heat. Add olive oil and butter. Once melted, toss in the leeks, garlic, red pepper flakes, and a pinch of salt.
- Cook for about 5 minutes, stirring until the leeks soften. Stir in the tomato paste and cook for an additional minute.
- Pour in the wine, cooking until reduced by half. If using a skillet, transfer to slow cooker, scraping any bits left behind.
- Add stock, diced tomatoes, Old Bay seasoning, and sugar. Stir well.
- In a cup, whisk water and flour until smooth, then stir into the soup. Season with salt and pepper.
- Cover and cook on HIGH for 2 hours (or LOW for 4 hours).
- Taste and adjust seasoning. Stir in shrimp, crab, cream, and parsley, cooking for 15 minutes or until shrimp is pink.
- Mix lemon juice, mayonnaise, mustards, and parsley for crab topping. Gently fold in crab meat and season with salt. Keep chilled until serving.
