Creamy Crab and Shrimp Seafood Bisque is the ultimate indulgence for seafood lovers who crave something rich, velvety, and packed with layers of oceanic flavor. This bisque is a luxurious dish often served in upscale restaurants, but with this detailed recipe, you can bring all the elegance and warmth of the coast to your kitchen. The bisque blends the delicate sweetness of crabmeat with the hearty, succulent texture of shrimp, all swimming in a perfectly seasoned creamy broth infused with aromatics, white wine, and just the right amount of heat. It’s a meal that feels extravagant yet comforting, ideal for a chilly evening, a dinner party, or simply when you’re in the mood for a gourmet experience at home. The beauty of this bisque lies in its complexity—flavors that develop through a careful layering of ingredients and techniques, transforming simple shellfish into a dish with extraordinary depth. Whether you’re cooking to impress guests or treat yourself, this Creamy Crab and Shrimp Seafood Bisque will deliver a spoonful of decadence in every bite.
Ingredients
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 3 cups seafood stock (or substitute with chicken broth if needed)
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and freshly ground black pepper, to taste
• 1 bay leaf
• 1 teaspoon Old Bay seasoning
• 1/2 pound raw shrimp, peeled and deveined, chopped into bite-sized pieces
• 1/2 pound lump crabmeat (picked over for shells)
• 1 tablespoon tomato paste
• 1 teaspoon lemon juice
• 2 tablespoons chopped fresh parsley, for garnish
• Optional: chives, croutons, or a drizzle of crème fraîche for topping
Instructions
Step 1: Build the Flavor Base
-
Heat olive oil and butter in a large heavy-bottomed pot over medium heat until the butter melts and bubbles slightly.
-
Add chopped onions and celery and sauté for 5–6 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 2: Develop the Bisque
-
Sprinkle the flour over the vegetables, stirring constantly to make a light roux. Cook for 2–3 minutes to eliminate the raw flour taste, but don’t let it brown.
-
Slowly pour in the white wine while whisking to prevent lumps. Allow the mixture to simmer for 2 minutes, reducing slightly, then stir in the seafood stock, tomato paste, paprika, cayenne pepper, salt, pepper, bay leaf, and Old Bay seasoning. Simmer for 10–15 minutes to deepen the flavor.
Step 3: Add the Seafood & Cream
-
Reduce heat to low. Remove the bay leaf and use an immersion blender to puree the soup until smooth (or transfer to a blender in batches). Return the bisque to the pot.
-
Stir in the heavy cream and milk. Gently fold in the shrimp and crabmeat, cooking for 5–7 minutes until the shrimp are pink and cooked through. Add lemon juice. Taste and adjust seasoning as needed before serving hot, garnished with parsley and any optional toppings.
Variations
• Substitute half-and-half for milk and cream if you want a slightly lighter version
• Add a splash of sherry instead of white wine for a deeper, sweeter complexity
• For extra seafood richness, include seared scallops or small pieces of lobster tail
• Make it spicy with diced jalapeños or hot sauce stirred in just before serving
COOKING Note
• For the best flavor, use fresh lump crabmeat, but canned can be used if rinsed and drained well
• Don’t skip the roux step; it helps thicken the bisque and adds body
• If using pre-cooked shrimp, add it at the end to avoid overcooking
Serving Suggestions
• Serve with toasted baguette slices or sourdough bread to soak up every drop
• Pair with a crisp white wine like Chardonnay or Pinot Grigio for a refined meal
• Add a light arugula salad with lemon vinaigrette on the side to balance the richness
Helpful Tips
• Use a fine-mesh strainer after blending for an ultra-smooth bisque
• Taste your seafood stock before using; if it’s salty, reduce additional salt in the recipe
• If your bisque is too thick, thin it with extra stock or milk, a tablespoon at a time
• For a restaurant-style finish, top each bowl with a drizzle of cream or a dollop of crème fraîche
Prep Time:
15 minutes
Cooking Time:
35 minutes
Total Time:
50 minutes
Nutritional Information (Per Serving)
Calories:
420
Protein:
28g
Sodium:
740mg
Common Mistakes to Avoid
• Overcooking the shrimp—this makes them rubbery instead of tender
• Skipping the blending step—this is essential to getting that silky bisque texture
• Using imitation crab—real crab makes a major difference in taste and authenticity
• Adding all the dairy at once on high heat—it can cause curdling, so reduce the heat first
Conclusion
Creamy Crab and Shrimp Seafood Bisque is the kind of recipe that turns an ordinary dinner into an occasion. The blend of seafood, herbs, and velvety creaminess creates a luxurious experience that’s surprisingly achievable at home. Whether you’re preparing it for a cozy night in or as the elegant starter to a holiday meal, this bisque will leave everyone craving more. Its refined taste and comforting texture make it a memorable dish, and with these step-by-step instructions, you’ll master it with ease. It’s a bowl of gourmet comfort that will become a new favorite in your recipe rotation.
Frequently Asked Questions (FAQs)
Can I make this bisque ahead of time?
Yes! This bisque can be made a day ahead and reheated gently over low heat. The flavors often deepen overnight.
Can I freeze seafood bisque?
Cream-based bisques can be tricky to freeze due to separation, but it’s possible. Let it cool completely and freeze in an airtight container. Reheat slowly while stirring.
What if I don’t have seafood stock?
You can substitute with chicken broth, but seafood stock will provide a more authentic and robust flavor.
Can I use frozen shrimp and crab?
Absolutely. Just thaw them thoroughly and pat them dry before adding to the bisque to prevent excess water from diluting the soup.
CREAMY CRAB AND SHRIMP SEAFOOD BISQUE
- Total Time: 50
Ingredients
Ingredients
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 3 cups seafood stock (or substitute with chicken broth if needed)
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and freshly ground black pepper, to taste
• 1 bay leaf
• 1 teaspoon Old Bay seasoning
• 1/2 pound raw shrimp, peeled and deveined, chopped into bite-sized pieces
• 1/2 pound lump crabmeat (picked over for shells)
• 1 tablespoon tomato paste
• 1 teaspoon lemon juice
• 2 tablespoons chopped fresh parsley, for garnish
• Optional: chives, croutons, or a drizzle of crème fraîche for topping
Instructions
Instructions
Step 1: Build the Flavor Base
-
Heat olive oil and butter in a large heavy-bottomed pot over medium heat until the butter melts and bubbles slightly.
-
Add chopped onions and celery and sauté for 5–6 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 2: Develop the Bisque
-
Sprinkle the flour over the vegetables, stirring constantly to make a light roux. Cook for 2–3 minutes to eliminate the raw flour taste, but don’t let it brown.
-
Slowly pour in the white wine while whisking to prevent lumps. Allow the mixture to simmer for 2 minutes, reducing slightly, then stir in the seafood stock, tomato paste, paprika, cayenne pepper, salt, pepper, bay leaf, and Old Bay seasoning. Simmer for 10–15 minutes to deepen the flavor.
Step 3: Add the Seafood & Cream
-
Reduce heat to low. Remove the bay leaf and use an immersion blender to puree the soup until smooth (or transfer to a blender in batches). Return the bisque to the pot.
-
Stir in the heavy cream and milk. Gently fold in the shrimp and crabmeat, cooking for 5–7 minutes until the shrimp are pink and cooked through. Add lemon juice. Taste and adjust seasoning as needed before serving hot, garnished with parsley and any optional toppings.
- Prep Time: 15
- Cook Time: 35
Nutrition
- Calories: 420
- Sodium: 750mg
- Protein: 28g