Name: Crab and Shrimp Seafood Bisque Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: French-American
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 celery stalks, finely diced; 1 medium carrot, finely diced; 2 tablespoons all-purpose flour; 3 tablespoons tomato paste; 1/2 cup dry white wine; 4 cups seafood stock or fish stock; 1 bay leaf; 1 teaspoon Old Bay seasoning; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper (optional); 1 cup heavy cream; 1/2 pound lump crab meat; 1/2 pound shrimp, peeled, deveined, and chopped; 2 tablespoons fresh parsley, chopped; Salt and black pepper to taste; Lemon wedges for serving

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If you’re searching for a show-stopping soup that’s luxuriously creamy, velvety smooth, and simply brimming with tender bites of shellfish, you’re going to fall head over heels for this Crab and Shrimp Seafood Bisque. This decadent bowl of comfort is the perfect marriage of delicate crab, sweet shrimp, and a luscious, tomato-kissed broth all finished with just the right hint of aromatic spices. Each spoonful captures the taste of a seaside bistro, making it ideal for cozy gatherings or a special night in. Trust me, once you’ve tasted Crab and Shrimp Seafood Bisque, it’ll become a treasured favorite in your kitchen.

Crab and Shrimp Seafood Bisque Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe shines through in its simple but thoughtfully chosen ingredients. Each one plays a key role in building layers of flavor, texture, and that signature rosy hue of a classic bisque. Don’t skip or skimp: it’s these elements that transform Crab and Shrimp Seafood Bisque from good to unforgettable!

Unsalted Butter (2 tablespoons): Adds rich depth and provides the perfect base for sautéing the aromatics.
Olive Oil (1 tablespoon): Combines with butter for a balanced, silky start that prevents burning.
Onion, finely chopped (1 small): Brings mild sweetness and the backbone of savory flavor.
Garlic, minced (2 cloves): A little goes a long way to give the bisque its mouthwatering aroma.
Celery, finely diced (2 stalks): Adds subtle earthiness and crunch.
Carrot, finely diced (1 medium): Lends gentle sweetness and a vibrant orange color.
All-Purpose Flour (2 tablespoons): Thickens the soup to that perfect bisque consistency.
Tomato Paste (3 tablespoons): Gives depth, umami, and the gorgeous rosy color bisque is known for.
Dry White Wine (1/2 cup): Brightens the flavors and deglazes the pot for essential background notes.
Seafood or Fish Stock (4 cups): Provides the full-bodied, oceanic base for your bisque.
Bay Leaf (1): Releases subtle herbal notes while simmering.
Old Bay Seasoning (1 teaspoon): The classic seafood spice blend for a touch of coastal nostalgia.
Paprika (1/2 teaspoon): Brings a gentle smokiness and warmth.
Cayenne Pepper (1/4 teaspoon, optional): For those who love just a whisper of heat.
Heavy Cream (1 cup): Delivers lush, creamy texture and a mild sweetness.
Lump Crab Meat (1/2 pound): The star of the show, for glorious sweetness and tender texture.
Shrimp, peeled and chopped (1/2 pound): Adds succulence and classic seafood flavor—use fresh or quality frozen.
Fresh Parsley, chopped (2 tablespoons): Supplies an herbal pop and vibrant color right before serving.
Salt and Black Pepper, to taste: Rounds out and highlights all the flavors beautifully.
Lemon Wedges, for serving: Just a squeeze brings everything to life at the table.

How to Make Crab and Shrimp Seafood Bisque

Step 1: Sauté the Aromatics

Start by melting the unsalted butter with olive oil in a large pot over medium heat. Once the fat is hot and shimmering, add in the onion, garlic, celery, and carrot. Cook this mixture for 5 to 6 minutes, stirring occasionally, until the vegetables become soft, fragrant, and the onion is beautifully translucent. This step sets the savory, sweet, and earthy base that will infuse the entire Crab and Shrimp Seafood Bisque with irresistible depth.

Step 2: Build the Bisque Base

Sprinkle in the all-purpose flour and add the tomato paste directly into your pot. Let this cook for 1 to 2 minutes, stirring constantly, to develop that classic bisque thickness and radiant color. This short toasting step gets rid of any raw flour flavor and lets the tomato paste reach its full, sweet potential.

Step 3: Deglaze with White Wine

Pour in the dry white wine, scraping up any golden bits from the bottom of the pot with your spoon. Those flavorful tidbits dissolve into the mixture, deepening the bisque’s overall taste while adding a slight acidity and brightness. Allow the wine to cook off and reduce slightly for best results.

Step 4: Simmer with Stock and Spices

Add the seafood (or fish) stock, bay leaf, Old Bay seasoning, paprika, and a dash of cayenne pepper if using. Stir everything well, bring it to a gentle simmer, and let it bubble away for about 20 minutes. This infuses the soup with all those spices, while the aromatics meld beautifully into the broth, forming the heart of your Crab and Shrimp Seafood Bisque.

Step 5: Blend to Your Preferred Consistency

Remove the bay leaf and use an immersion blender to puree the soup directly in the pot. Go for velvety smooth, or leave it slightly chunky for more texture—totally your call! This step is where the vegetables and spices transform into a supremely silky bisque that feels fancy, yet totally comforting.

Step 6: Add Cream and Shellfish

Return the pot to a gentle simmer and slowly stir in the heavy cream. Once the soup is nice and hot (but not boiling), add the chopped shrimp and let them cook for 3 to 4 minutes, just until they turn pink and opaque. Then, gently fold in the crab meat and let everything warm through for about 2 minutes. Season the bisque with salt and pepper to taste.

Step 7: Serve and Savor

Ladle the Crab and Shrimp Seafood Bisque into bowls, sprinkle generously with fresh parsley, and serve with lemon wedges on the side. Every spoonful is sheer comfort and celebration—don’t forget some crusty bread to soak up every last drop!

How to Serve Crab and Shrimp Seafood Bisque

Garnishes

A final flurry of chopped fresh parsley is more than just a pretty pop of green—it lifts the flavors and brings freshness to each bowl. For the ultimate finish, pass lemon wedges and, if you’re feeling indulgent, a swirl of extra cream or even a scattering of buttery oyster crackers. These touches make your Crab and Shrimp Seafood Bisque restaurant-worthy at home.

Side Dishes

This bisque is rich enough to be the star, but pairing it with warm, crusty bread (think baguette, sourdough, or even homemade garlic bread) goes a long way. A crisp green salad with a citrus vinaigrette is a wonderful complement, balancing out the creamy decadence of the soup. You’ll want every bite to catch some of that lovely broth!

Creative Ways to Present

Take your Crab and Shrimp Seafood Bisque to the next level with fun presentations. Serve it in pre-warmed mugs or handled bowls for effortless sipping at a casual gathering, or ladle it into hollowed-out sourdough bread bowls for a wow-worthy first course at a dinner party. For an elegant serving, garnish each bowl with a few whole crab claws or shrimp resting atop the silky soup.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer the cooled Crab and Shrimp Seafood Bisque to an airtight container and refrigerate for up to 2 days. The flavors deepen overnight, making it even more delightful the next day—just be gentle when reheating to keep the seafood tender.

Freezing

You can freeze Crab and Shrimp Seafood Bisque, but for the best texture, freeze the bisque before adding the cream and shellfish. Thaw, reheat gently, then add the cream and seafood to finish. If you freeze it fully prepared, expect a slight change in texture, but it will still be delicious after stirring and reheating.

Reheating

Reheat bisque on the stovetop over low to medium heat, stirring often and avoiding a boil to keep the cream from separating and the seafood from toughening. Microwave reheating is possible, but use short bursts at half power, stirring between each, for the creamiest results.

FAQs

Can I use frozen crab and shrimp for this bisque?

Absolutely! Just be sure to thaw both the crab and shrimp completely, and pat them dry before stirring in. Quality frozen seafood works beautifully in Crab and Shrimp Seafood Bisque, especially when fresh isn’t easily available.

What’s the difference between bisque and chowder?

Bisque is a smooth, creamy soup, usually pureed and built on a base of stock and cream, while chowders are thicker, chunkier, and often feature potatoes and other vegetables for a heartier texture. If you’re craving something luxe and velvety, Crab and Shrimp Seafood Bisque is your go-to.

Can I substitute the seafood stock with chicken broth?

In a pinch, you can use chicken broth, but the seafood flavor will be less pronounced. For a boost, consider adding a splash of clam juice or dropping in a few dried shrimp while simmering—you want the oceanic flavor to shine through in Crab and Shrimp Seafood Bisque.

Is this recipe spicy?

There’s a little optional cayenne to bring subtle warmth, but overall the bisque is mild and creamy. If you prefer zero heat, just leave the cayenne out. Or, if you like things spicier, feel free to add a little extra Old Bay or a pinch more cayenne.

How can I make this soup gluten-free?

Simply swap the all-purpose flour for a gluten-free flour blend or cornstarch (mixed with a splash of water to make a slurry). The soup will still thicken beautifully, and you’ll have a gluten-free Crab and Shrimp Seafood Bisque to enjoy!

Final Thoughts

If you love an elegant yet comforting soup that warms you from the inside out, you simply have to give Crab and Shrimp Seafood Bisque a try. From date nights to family dinners, it’s a little taste of the coast in every luscious spoonful. Go ahead—spoil yourself (and your favorite people) with this unforgettable bisque!

Crab and Shrimp Seafood Bisque Recipe

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4.9 from 6 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy flavors of this Crab and Shrimp Seafood Bisque. A luxurious soup that combines the sweetness of crab meat with succulent shrimp in a velvety broth, perfect for a special occasion or a cozy night in.

Ingredients

Scale

Main Soup:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 celery stalks, finely diced
1 medium carrot, finely diced
2 tablespoons all-purpose flour
3 tablespoons tomato paste
1/2 cup dry white wine
4 cups seafood stock or fish stock
1 bay leaf
1 teaspoon Old Bay seasoning
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 cup heavy cream
1/2 pound lump crab meat
1/2 pound shrimp, peeled, deveined, and chopped
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
Lemon wedges for serving

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Instructions

Sauté Aromatics: In a large pot, melt the butter with olive oil over medium heat. Add onion, garlic, celery, and carrot, and sauté until softened.
Add Flavorings: Stir in flour and tomato paste, cook briefly. Pour in white wine to deglaze. Add seafood stock, bay leaf, Old Bay, paprika, and cayenne. Simmer.
Puree Soup: Remove bay leaf, puree soup until smooth. Stir in cream and simmer. Add shrimp, then crab. Season with salt and pepper.
Serve: Ladle into bowls, garnish with parsley, and serve with lemon wedges.