Slow Cooker Shrimp & Crab Bisque

Slow Cooker Shrimp & Crab Bisque

Hello friends, welcome to Slow Cook Recipe. Today we are going to make Slow Cooker Shrimp & Crab Bisque. We hope that you enjoy this recipe and share it with your friends and family.

Making slow cooker shrimp & crab bisque is a great way to get a warm and filling meal without all the fuss. Slow cooker bisque is a great dish that is easy to make and tastes amazing. In this recipe we will share and amazing dish, what makes it so special and how you can cook it.

The good old slow cooker is still a popular kitchen appliance because it’s not only easy to use but also because it helps reduce your cooking time. This shrimp and crab bisque is a bit different from other bisques because it’s somewhat spicy and it uses a lot of spices that would normally be used in a spicier soup.

Why We Love the Shrimp & Crab Bisque

Cooking has always been a passion for me. I love to try something new every day. In fact, I have been experimenting quite a lot lately and that’s how I got to know about this great recipe. The Slow Cooker Shrimp & Crab Bisque is one of the best recipes I have tried recently and I can tell you that it is not only delicious but also very tasty.

If you want to prepare something for the weekend and want to spend more time with your family and friends over the weekends, then it is always a great choice to prepare something delicious and tasty. This Slow Cooker Shrimp & Crab Bisque is one of the best recipes to try out if you have been looking for something delicious and tasty to prepare.

For the Bisque

• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 leeks, washed well and sliced
• 4 garlic cloves, minced
• Pinch of red pepper flakes
• 2 tablespoons tomato paste
• 4 cups seafood or fish stock
• 2 cups water
• 1 (15-oz) can diced tomatoes
• 1 teaspoon Old Bay seasoning
• 1 tablespoon sugar
• 1 cup dry sherry (or brandy, cognac, dry white wine)
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• ¼ cup all-purpose flour
• 1 cup half-and-half or heavy cream
• 1 lb peeled/de-veined shrimp
• 1 cup fresh jumbo lump crab
• 2 tablespoons fresh parsley, chopped
• Toasted bread or croutons, for serving

For the Crab Topping

• Juice of ½ a lemon
• 2 tablespoons of mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon whole grain mustard
• 1 tablespoon fresh parsley, chopped
• 1 cup fresh jumbo lump crab
• Salt and pepper, to taste

Instructions for Slow Cooker Shrimp & Crab Bisque

For the Bisque

1. Heat a skillet** over medium heat and add the oil and butter. Add the leeks and garlic, along with a pinch of salt and the red pepper flakes, and cook, stirring frequently, until softened, about 5 minutes.
2. Transfer the leek mixture to the bottom of your slow cooker pot.
3. Add in the tomato paste, stock, water, tomatoes, Old Bay seasoning, and sugar, stirring well to combine.
4. In a mixing cup, whisk together the brandy/sherry and flour until smooth. Stir into the stock mixture. Add in the salt and pepper and cook in the slow cooker on low for 4 hours or high for 2 hours.
5. Taste the bisque base for seasoning and adjust as necessary. Stir in the shrimp, cream, fresh crab, and parsley and continue cooking for another 15 minutes or until the shrimp are pink and cooked through. Keep warm until you are ready to serve.

For the Crab Topping

1. While your bisque is cooking, make the crab topping by combining the lemon juice, mayo, mustards, and parsley in a mixing bowl.
2. Gently fold in the crab meat, being careful to not break it up too much. Season, to taste, with salt and pepper, Keep chilled until you are ready to serve.

Serve Suggestions

Ladle the bisque into serving bowls and top with some of the cold crab salad. Garnish with additional parsley, if desired, and serve while warm with toasted bread of croutons.

**NOTE for Slow Cooker Shrimp & Crab Bisque

I have a slow cooker that can be used like a skillet, so I made this entire thing in the slow cooker pot. If you have a sear/saute option on your slow cooker, you can save a couple steps (and the second pan!) and do the whole thing in the slow cooker.

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