Crab and Shrimp Seafood Bisque Recipe
If ever there were a soup to impress at first spoonful, it’s the silky, decadent Crab and Shrimp Seafood Bisque. This classic bisque captures the briny sweetness of two luxe shellfish in a dreamy, creamy base that feels straight from a seaside bistro, yet comes together in just thirty minutes right at home. Finished with a touch of Old Bay and fresh parsley, every bowl tastes like a celebration—whether you’re serving it for a cozy dinner or a spectacular starter at your next gathering, you’ll come back to this recipe again and again.
Ingredients You’ll Need
No need to hunt for specialty ingredients—each addition is simple but contributes seriously big flavor (and color!) to your pot of Crab and Shrimp Seafood Bisque. These essentials build a layered base and highlight the sweet seafood at the heart of this dish.
- Unsalted butter: Adds rich, silky texture and helps the vegetables gently soften without browning.
- Olive oil: Blends with the butter for a light depth and keeps the onion from sticking.
- Onion (finely chopped): A foundational aromatic that dissolves into the background for sweet flavor.
- Garlic (minced): Just a bit brightens up the base and brings aromatic nuance.
- All-purpose flour: Thickens the bisque to the perfect creamy consistency—no runny soup here!
- Seafood stock (or chicken broth): The liquid backbone, infusing subtle ocean flavor (or use chicken broth for mildness).
- Heavy cream: Delivers the signature creamy richness you expect from bisque.
- Dry white wine: Lifts and balances the richness, adding a graceful citrusy finish.
- Old Bay seasoning: Classic seafood booster; its celery salt and spice mix is what makes bisques so craveable.
- Paprika: Adds a warm, gentle smokiness plus a rosy tint.
- Cayenne pepper (optional): Just a pinch brings gentle heat without dominating the palate.
- Salt and black pepper: Perfectly seasons and heightens all the other flavors.
- Lump crab meat: The star of the bisque! Go for fresh or high-quality refrigerated claw or lump meat.
- Medium shrimp (peeled, deveined, chopped): Their sweetness complements the crab and gives texture.
- Tomato paste: Adds body, a gentle tang, and a gorgeous color.
- Fresh parsley (chopped): Herbaceous brightness to contrast the cream.
- Lemon wedges (for serving): A final squeeze wakes up every flavor—don’t skip it if you love zesty finishes!
How to Make Crab and Shrimp Seafood Bisque
Step 1: Sauté the Aromatics
Start by melting the butter with olive oil in a large pot set over medium heat. Once the butter has just melted and smells nutty, scatter in the chopped onion. Let it cook for four to five minutes, stirring occasionally, until softened but not browned. Add the minced garlic and stir for about thirty seconds—the moment it turns fragrant, you’re ready for the next step. This process sets up a deeply flavorful base for your Crab and Shrimp Seafood Bisque.
Step 2: Build the Roux
Sprinkle the flour over the cooked onion and garlic, stirring to coat everything evenly. Cook the mixture for one minute, stirring constantly—this gets rid of any raw flour taste while thickening up the future bisque. The roux should smell lightly toasted, not burnt.
Step 3: Add Liquids and Seasonings
Gradually whisk in the seafood stock (or chicken broth) to avoid any lumps. Add the heavy cream and pour in the dry white wine, whisking as you go. Stir in the tomato paste, Old Bay seasoning, paprika, cayenne if you like a bit of heat, salt, and black pepper. Bring this beautiful mixture to a gentle simmer and let it cook for 8 to 10 minutes, stirring every now and then, until slightly thickened and richly fragrant.
Step 4: Blend (Optional for Extra Smoothness)
If you love a super-silky bisque, now’s the time to blend the base before adding the seafood. Use an immersion blender right in the pot, or carefully ladle into a regular blender and return to the pot when done. This step is entirely up to your preferred texture for your Crab and Shrimp Seafood Bisque.
Step 5: Add Seafood and Finish
Gently fold in the lump crab meat and chopped shrimp, making sure they’re distributed throughout the bisque. Simmer for 3 to 4 minutes, just until the shrimp are pink and cooked through—you don’t want to overcook them! Stir in the fresh parsley, taste, and adjust the seasoning if needed. Serve hot, with lemon wedges on the side for an optional touch of brightness.
How to Serve Crab and Shrimp Seafood Bisque
Garnishes
A swirl of fresh cream, extra chopped parsley, or a dusting of Old Bay on top looks gorgeous and introduces instant visual appeal. For guests, a few larger pieces of crab or shrimp on top will absolutely wow everyone, making your Crab and Shrimp Seafood Bisque feel extra-special. A wedge of lemon on the rim always invites guests to tailor the flavor to their liking.
Side Dishes
Few things rival the joy of dipping crusty bread—like a baguette or sourdough—into this creamy bisque. Oyster crackers or even a simple side salad with lemony vinaigrette are classic partners, letting the rich flavors of the Crab and Shrimp Seafood Bisque shine without competition.
Creative Ways to Present
Serving your bisque in small cups as an elegant appetizer works beautifully for dinner parties. For a playful twist, try presenting it inside mini bread bowls or sprinkle a few microgreens on top for a modern chef’s touch. However you serve it, your Crab and Shrimp Seafood Bisque will absolutely steal the show.
Make Ahead and Storage
Storing Leftovers
Let your leftover Crab and Shrimp Seafood Bisque cool to room temperature, then transfer it to airtight containers. Refrigerate promptly; it’ll stay at its creamy best for up to 2 days. Since seafood is delicate, enjoy leftovers quickly for maximum flavor and texture.
Freezing
Creamy bisques aren’t the most freezer-friendly, as dairy can sometimes separate after thawing. If freezing is a must, blend the bisque base and freeze that by itself, adding fresh seafood and the final cream when you’re ready to reheat. This trick helps maintain the signature smoothness and the delicate flavors of your Crab and Shrimp Seafood Bisque.
Reheating
To reheat, gently warm the bisque on the stovetop over low heat, stirring often to prevent the cream from curdling. If the bisque thickens too much after chilling, just add a splash of broth or cream to loosen it up. The flavors deepen overnight, making your Crab and Shrimp Seafood Bisque even more luscious the second time around.
FAQs
Can I substitute other seafood in this bisque?
Absolutely! While crab and shrimp are classic, you can swap in lobster meat or chopped scallops. Just be mindful of cooking times—delicate shellfish can overcook quickly. A mix of seafood is always welcome if you’re feeling creative.
Is it necessary to use seafood stock?
Seafood stock adds an authentic ocean flavor, but chicken broth works nicely if that’s what you have on hand. For the truest taste in your Crab and Shrimp Seafood Bisque, though, seafood stock is highly recommended when possible.
Can I make this bisque gluten-free?
Definitely! Use your favorite 1:1 gluten-free all-purpose flour blend in place of regular flour. Everything else in the recipe is naturally gluten-free, making this an easy dish to adapt for dietary needs.
What type Soup
Look for fresh, refrigerated lump crab meat for sweetness and lovely large pieces. Canned crab works in a pinch—just be sure to drain it well and gently remove any shells for the finest Crab and Shrimp Seafood Bisque experience.
How can I make the bisque extra smooth?
Blend the soup base thoroughly before adding the seafood for a restaurant-style silky finish. An immersion blender does the trick nicely, but a traditional blender works as well. Remember: only blend before adding the crab and shrimp for optimal seafood texture.
Final Thoughts
Whether ladled into deep bowls on a chilly night or served by candlelight as a dinner party opener, the Crab and Shrimp Seafood Bisque is your passport to satisfying, soul-warming luxury at home. Trust me—once you taste that first spoon, you’ll want to share this enchanting soup with everyone you know. Give it a try and let it become your new signature dish!
Print
Crab and Shrimp Seafood Bisque Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and flavorful Crab and Shrimp Seafood Bisque, a creamy and satisfying soup perfect for any occasion.
Ingredients
Main Base:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
Broth and Seasonings:
- 3 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Seafood and Garnish:
- 8 ounces lump crab meat
- 8 ounces medium shrimp, peeled, deveined, and chopped
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh parsley
- lemon wedges for serving (optional)
Instructions
- Saute Aromatics: In a large pot, melt butter with olive oil. Add onion and cook until softened. Stir in garlic.
- Add Flour: Whisk in flour and cook briefly.
- Make Base: Gradually add stock, cream, and wine. Season with Old Bay, paprika, cayenne, salt, and pepper. Simmer.
- Add Seafood: Stir in crab, shrimp, and tomato paste. Simmer until seafood is cooked.
- Finish and Serve: Stir in parsley, adjust seasoning, and serve hot with lemon wedges.
Notes
- For a smoother bisque, blend the base before adding seafood.
- You can substitute lobster or scallops for part of the shrimp.
- Serve with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Seafood
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 3 g
- Sodium: 880 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 185 mg
