CREAMY BISQUE • SHRIMP + CRAB • STOVETOP
Seafood Bisque with Shrimp and Crab
Whisk Ragin’ Cajun Authentic Seafood Bisque Mix with 1 quart (4 cups) heavy cream and 1 cup cold water, then bring it to a boil. Add the shrimp and crab together, reduce the heat to low and cook for the package’s 25-minute stage. Let the bisque stand for 5 minutes before serving.
- SEAFOOD
- 1 pound total: half shrimp, half crab
- LOW HEAT
- 25 minutes after adding seafood
- REST
- 5 minutes
- PLANNING
- Allow additional prep and heat-up time
Seafood Bisque with Shrimp and Crab
- SEAFOOD
- 1 pound total: half shrimp, half crab
- LOW HEAT
- 25 minutes after adding seafood
- REST
- 5 minutes
- PLANNING
- Allow additional prep and heat-up time
Shrimp and lump crab share a creamy bisque made from one box of mix. Whisk the base before heating, add the seafood together and keep the cooking stage gentle. The optional corn is left out of this version.
Seafood Bisque with Shrimp and Crab
1 pound of seafood • 25-minute low-heat stage • 5-minute rest. Allow additional time for preparation and bringing the pot to a boil.
Ingredients
- 1 box Ragin' Cajun Authentic Seafood Bisque Mix 5 oz
- 1 quart (4 cups) heavy cream
- 1 cup cold water
- 8 ounces pasteurized lump crabmeat, drained and picked over for shell
- 8 ounces raw shrimp, peeled and deveined; thaw first if frozen
- Thinly sliced green onion or chopped parsley, for serving, optional
- Crackers or toasted bread, for serving, optional
Equipment
Heavy 4-quart pot, whisk, stirring spoon and food thermometer.
Stovetop method
- If frozen, thaw the shrimp in the refrigerator. Keep the shrimp and crabmeat refrigerated until needed. Whisk the bisque mix, heavy cream and cold water in a heavy 4-quart pot until no dry pockets remain.
- Bring the mixture to a boil, whisking often and scraping along the bottom edge.
- Add the crabmeat and shrimp together. Reduce the heat to low and cook for 25 minutes, stirring frequently and gently. Check that the shrimp reach 145°F and are firm, pearly and opaque.
- Remove from the heat and let stand for 5 minutes. Stir gently, ladle into bowls and add green onion or parsley if desired.
One pound of seafood, two kinds of shellfish
Ragin’ Cajun Authentic Seafood Bisque Mix 5 oz supplies the seasoned base. This version divides the product’s 1-pound seafood quantity into 8 ounces of shrimp and 8 ounces of pasteurized lump crabmeat.
The seafood goes in together for the low-heat cooking stage. Stir gently to keep larger pieces of crab intact; avoid a hard boil after lowering the heat.
Start cold and watch the bottom of the pot
Whisking the mix with cold cream and water disperses the dry ingredients before the pot heats. Check the bottom edge for dry pockets, and keep stirring as the mixture comes to a boil.
The 25 minutes is the seafood stage, not the full time from opening the box to serving. Allow additional time to prepare the seafood, heat the cream mixture and complete the 5-minute rest.
Serve and cool in smaller portions
Serve small cups as a first course or bowls with crackers, toasted bread or a crisp salad. Finished bowl count depends on portion size.
Cool leftover bisque in shallow containers rather than leaving it in the stockpot. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Use within 3 to 4 days and reheat to 165°F.
Common questions
Does this recipe include corn?
No. The product directions list a 15-ounce can of creamed corn as optional; this shrimp-and-crab version leaves it out.
Can I add the shrimp only at the end?
This method follows the product’s direction to add the seafood together for the low-heat stage. A late-shrimp variation would need its own timing and is not included here.
How should I reheat bisque?
Reheat leftovers to 165°F, stirring frequently. Use refrigerated leftovers within 3 to 4 days.
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