Slow-Cooker Shrimp & Crab Bisque
Get ready to warm your soul with this cozy shrimp and crab bisque! Perfect for a relaxing weekend or a special family dinner.
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.