Slow-Cooker Shrimp & Crab Bisque
Cozy Up with a Bowl of Slow Cooker Shrimp & Crab Bisque
Is there anything more comforting than a creamy, flavorful bisque on a cool evening? This Slow Cooker Shrimp & Crab Bisque recipe takes all the deliciousness of a classic bisque and makes it incredibly easy to prepare. Forget spending hours stirring – your slow cooker does all the work! This recipe is perfect for a weeknight dinner, a casual weekend gathering, or even a special occasion. The combination of sweet shrimp, tender crab, and a rich, velvety broth is simply irresistible.
We’ve designed this recipe to be both flavorful and approachable. The slow cooking process allows the flavors to meld beautifully, creating a depth of taste you won’t find in a quick-simmered soup. The subtle heat from the red pepper flakes and the aromatic blend of Old Bay seasoning add a delightful complexity. And the finishing touch of fresh parsley and a swirl of creamy goodness? Pure bliss.
What makes this bisque special?
- Effortless Cooking: The slow cooker does all the heavy lifting, freeing you up to tackle other tasks.
- Rich & Creamy Texture: A blend of heavy cream and a touch of flour creates a luxuriously smooth bisque.
- Flavorful Blend: Shrimp, crab, Old Bay seasoning, and a hint of spice create a truly unforgettable flavor profile.
- Perfect for Any Occasion: Whether you’re hosting a dinner party or simply craving a comforting meal, this bisque is sure to impress.
Tips for the Best Bisque:
- Use quality seafood: Fresh or frozen shrimp and crab will both work, but opt for the best quality you can find.
- Don’t skip the wine: The white wine adds depth and complexity to the flavor. A dry white wine like Sauvignon Blanc or Pinot Grigio works well.
- Adjust the seasoning: Taste as you go and adjust the salt, pepper, and Old Bay seasoning to your liking.
- Garnish generously: A sprinkle of fresh parsley and a swirl of cream add a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use frozen crab meat?
A: Yes, absolutely! Just make sure to thaw it completely and drain any excess water before adding it to the bisque.
Q: Can I make this bisque ahead of time?
A: Yes, you can! The bisque actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I use a different type of wine?
A: While a dry white wine is recommended, you can experiment with other types of wine. Just be sure to choose a wine that you enjoy drinking.
Q: Is it possible to make a dairy-free version?
A: Yes, you can substitute the heavy cream with full-fat coconut milk or cashew cream for a dairy-free alternative. The flavor will be slightly different, but still delicious.
Q: What if I don’t have Old Bay seasoning?
A: You can create a substitute by combining paprika, celery salt, black pepper, cayenne pepper, and a pinch of mustard powder.
We hope you enjoy this comforting and flavorful Slow Cooker Shrimp & Crab Bisque as much as we do! It’s a guaranteed crowd-pleaser that will warm you from the inside out.
Slow Cooker Shrimp & Crab Bisque
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup leeks, sliced
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1 tablespoon tomato paste
- 1/2 cup white wine
- 4 cups chicken broth
- 1 can diced tomatoes
- 1/2 teaspoon Old Bay seasoning
- 1 teaspoon sugar
- 2 tablespoons all-purpose flour
- 1 pound shrimp, peeled and deveined
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
Instructions
- Set the slow cooker to the 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, Dijon mustard, and whole grain mustard in a small bowl.
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