Creamy Crab and Shrimp Seafood Bisque Recipe
Looking for the best Creamy Crab and Shrimp Seafood Bisque recipe? This luxurious seafood soup is loaded with sweet lump crab meat, tender shrimp, aromatic vegetables, and a velvety cream broth infused with garlic, herbs, and seafood stock. Perfect for holidays, cozy dinners, or elegant entertaining, this rich bisque delivers restaurant-quality flavor in every spoonful.
❤️ Why You’ll Love This Recipe
Rich, creamy, and full of seafood flavor
Loaded with crab and juicy shrimp
Restaurant-quality soup made at home
Perfect for holidays and special occasions
Ready in about 45 minutes
Great with crusty bread or oyster crackers
⏱️ Prep Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
🛒 Ingredients
Seafood
1 lb (450 g) large shrimp, peeled, deveined, and chopped
12 oz (340 g) lump crab meat, picked over for shells
Vegetables
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely diced
2 celery stalks, finely diced
1 small carrot, finely diced
4 garlic cloves, minced
Bisque Base
3 tablespoons all-purpose flour
3 cups seafood stock
1 cup chicken broth
1½ cups heavy cream
½ cup whole milk
½ cup dry white cooking wine or additional seafood stock
1 tablespoon tomato paste
1 teaspoon Old Bay seasoning
1 teaspoon smoked paprika
½ teaspoon dried thyme
¼ teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
Garnish
2 tablespoons chopped fresh parsley
Lemon wedges
Extra lump crab meat (optional)
Crusty bread or oyster crackers
👨🍳 Instructions
Step 1: Sauté the Vegetables
Heat the butter and olive oil in a large Dutch oven over medium heat.
Add:
Onion
Celery
Carrot
Cook for 6–8 minutes, until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Step 2: Build the Bisque
Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes.
Whisk in:
Seafood stock
Chicken broth
White cooking wine (or extra seafood stock)
Add:
Tomato paste
Old Bay seasoning
Smoked paprika
Thyme
Cayenne (optional)
Bring to a gentle simmer for 10 minutes.
Step 3: Add the Cream
Reduce the heat to low.
Stir in the heavy cream and whole milk.
Simmer gently for 5 minutes, without boiling.
Step 4: Cook the Seafood
Add the chopped shrimp and cook for 3–4 minutes, until pink and opaque.
Gently fold in the lump crab meat and heat through for 2–3 minutes.
Taste and adjust with salt and black pepper.
Step 5: Serve
Ladle the bisque into warm bowls.
Garnish with:
Fresh parsley
Extra crab meat (optional)
Lemon wedges on the side
Serve with:
Garlic bread
Crusty artisan bread
Oyster crackers
Caesar salad
Roasted asparagus
💡 Chef’s Tips
Use high-quality seafood stock for the richest flavor.
Avoid boiling after adding the cream to prevent curdling.
Fold the crab meat in gently to keep the lumps intact.
Blend half of the soup before adding the seafood if you prefer an extra-smooth bisque.
🧊 Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze before adding the cream for best results. Cream-based soups may separate after thawing.
Reheat gently over low heat, stirring frequently. Avoid boiling.
🥗 Nutrition (Per Serving)
Calories: 470
Protein: 31g
Carbohydrates: 12g
Fat: 33g
Saturated Fat: 18g
Fiber: 1g
Sugar: 5g
Sodium: 790mg
❓ Frequently Asked Questions
Can I use frozen shrimp and crab?
Yes. Thaw completely, drain well, and pat dry before adding them to the bisque.
Can I make this bisque ahead of time?
Yes. Prepare the bisque a day ahead and refrigerate it. Reheat gently over low heat and avoid boiling.
How do I make the bisque thicker?
Simmer it a little longer to reduce the liquid, or whisk an additional tablespoon of flour with a little cold broth and stir it into the soup.
What goes well with seafood bisque?
Crusty French bread, garlic bread, oyster crackers, Caesar salad, roasted vegetables, or a light spinach salad all pair beautifully.
