Crab and Shrimp Seafood Bisque is a luxurious and creamy soup that’s packed with succulent seafood flavors. This dish combines the delicate sweetness of crab and the juicy tenderness of shrimp, all enveloped in a rich, velvety broth.
Perfect as an appetizer or a main course, it’s a restaurant-quality recipe that’s surprisingly easy to make at home. Whether you’re hosting a dinner party or craving a comforting bowl of bisque, this recipe delivers an unforgettable seafood experience.
Kitchen Equipment Needed
- Large stockpot or Dutch oven
- Whisk
- Blender or immersion blender
- Fine mesh strainer (optional)
- Ladle
- Measuring cups and spoons
Ingredients
For the Bisque:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups seafood stock (or chicken stock as a substitute)
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
For the Seafood:
- 1/2 pound shrimp, peeled, deveined, and chopped into bite-sized pieces
- 1/2 pound lump crab meat
- 1 tablespoon fresh parsley, chopped (for garnish)
Directions
1. Sauté Aromatics
- In a large stockpot, melt butter with olive oil over medium heat. Add chopped onion, celery, and garlic, and cook until softened, about 5 minutes.
2. Make the Roux
- Sprinkle flour over the sautéed vegetables and stir well. Cook for 2 minutes to eliminate the raw flour taste.
3. Add Liquids
- Gradually whisk in the seafood stock and wine, ensuring no lumps remain. Bring the mixture to a simmer.
4. Add Seasonings
- Stir in Old Bay seasoning, smoked paprika, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld.
5. Blend the Bisque
- Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer the mixture to a blender, blend in batches, and return to the pot. For an ultra-smooth texture, strain the bisque through a fine mesh sieve.
6. Cook the Seafood
- Add the shrimp to the bisque and cook for 3–4 minutes until pink and opaque. Gently fold in the crab meat and simmer for 2 minutes to warm through.
7. Finish and Serve
- Stir in the heavy cream and adjust seasoning as needed. Ladle the bisque into bowls, garnish with fresh parsley, and serve warm.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Nutrition (Per Serving – Serves 4)
- Calories: 320
- Protein: 20g
- Carbohydrates: 12g
- Fat: 22g
- Fiber: 1g
- Sodium: 870mg
Expert Tips
- Seafood Stock Shortcut: If you don’t have seafood stock, simmer shrimp shells with water, onion, celery, and garlic for 30 minutes to create a quick stock.
- Avoid Overcooking: Add the shrimp and crab at the end to prevent them from becoming rubbery.
- Thicker Bisque: For a thicker consistency, add an extra tablespoon of flour to the roux or reduce the liquid slightly.
FAQs
Can I use frozen seafood?
Yes! Thaw the shrimp and crab meat in the refrigerator overnight before using.
What type of wine is best for this recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio works well.
Can I make this bisque ahead of time?
Absolutely! Prepare the bisque up to the blending stage, then refrigerate. When ready to serve, reheat gently and add the seafood and cream.
Storing & Reheating
- Storage: Refrigerate leftover bisque in an airtight container for up to 3 days.
- Reheating: Reheat on the stove over low heat, stirring frequently to prevent curdling. Avoid boiling.
Substitutions & Variations
- Seafood Swap: Substitute scallops or lobster for the crab and shrimp, or use a combination of all three.
- Dairy-Free: Replace heavy cream with coconut milk for a dairy-free version.
- Vegetables: Add diced tomatoes or bell peppers for extra flavor and texture.
Crab and Shrimp Seafood Bisque
Crab and Shrimp Seafood Bisque is a luxurious and creamy soup that’s packed with succulent seafood flavors. This dish combines the delicate sweetness of crab and the juicy tenderness of shrimp, all enveloped in a rich, velvety broth.
Equipment
- - Large stockpot or Dutch oven
- Whisk
- - Blender or immersion blender
- - Fine mesh strainer (optional)
- - Ladle
- Measuring cups and spoons
Ingredients
- **For the Bisque:**
- - 2 tablespoons unsalted butter
- - 2 tablespoons olive oil
- - 1 small onion finely chopped
- - 2 celery stalks finely chopped
- - 2 garlic cloves minced
- - 1/4 cup all-purpose flour
- - 4 cups seafood stock or chicken stock as a substitute
- - 1 cup heavy cream
- - 1/2 cup dry white wine
- - 1 teaspoon Old Bay seasoning
- - 1/2 teaspoon smoked paprika
- - Salt and pepper to taste
- **For the Seafood:**
- - 1/2 pound shrimp peeled, deveined, and chopped into bite-sized pieces
- - 1/2 pound lump crab meat
- - 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- #### 1. Sauté Aromatics
- - In a large stockpot, melt butter with olive oil over medium heat. Add chopped onion, celery, and garlic, and cook until softened, about 5 minutes.
- #### 2. Make the Roux
- - Sprinkle flour over the sautéed vegetables and stir well. Cook for 2 minutes to eliminate the raw flour taste.
- #### 3. Add Liquids
- - Gradually whisk in the seafood stock and wine, ensuring no lumps remain. Bring the mixture to a simmer.
- #### 4. Add Seasonings
- - Stir in Old Bay seasoning, smoked paprika, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld.
- #### 5. Blend the Bisque
- - Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer the mixture to a blender, blend in batches, and return to the pot. For an ultra-smooth texture, strain the bisque through a fine mesh sieve.
- #### 6. Cook the Seafood
- - Add the shrimp to the bisque and cook for 3–4 minutes until pink and opaque. Gently fold in the crab meat and simmer for 2 minutes to warm through.
- #### 7. Finish and Serve
- - Stir in the heavy cream and adjust seasoning as needed. Ladle the bisque into bowls, garnish with fresh parsley, and serve warm.
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