Crab & Shrimp Seafood Bisque
Creamy, luxurious, and packed with succulent seafood, this Crab & Shrimp Seafood Bisque is comfort in a bowl. The velvety broth, sweet crab meat, and tender shrimp come together to create a dish that feels restaurant-quality but is surprisingly simple to make at home. Fun fact: bisques were originally thickened with rice and puréed, a trick that gives this soup its silky texture without heavy effort. If you love rich seafood flavors, this bisque is a winner for weeknights or special dinners alike. If you enjoy creamy seafood recipes like our Cheesy Rich and Creamy Shrimp and Crab Spinach Dip, this bisque will be right up your alley. It’s family-friendly, quick to prepare, and impressive enough for guests—so let’s get cooking!
What is Crab & Shrimp Seafood Bisque?
What’s in a name? Crab & Shrimp Seafood Bisque sounds fancy, and it is—yet it’s comfort food at heart. Ever wonder why it’s called a bisque instead of just “soup”? Bisque traditionally means a smooth, creamy seafood soup, often puréed for a silky finish. Why the double-name? Maybe the crab and shrimp were arguing over who’s the star—so they both got top billing. After all, “the way to a man’s heart is through his stomach.” Ready to test that theory? Give this bisque a try and see who falls in love first—with your cooking or the bowl!
Why You’ll Love This
This bisque is irresistible for three big reasons. First, the main highlight: a rich, creamy base that lets the natural sweetness of crab and shrimp shine without overwhelming spices. Second, making it at home saves money—restaurant bisques can be expensive, but this recipe uses affordable pantry staples and canned or pre-cooked seafood to cut costs. Third, the finishing touches—sherry for depth and fresh herbs for brightness—lift every spoonful into something memorable. The texture is silky, the aroma is indulgent, and it pairs beautifully with crusty bread. If you like bold seafood sauces, you might also enjoy our Cajun Shrimp and Salmon with Garlic Cream Sauce, which shares a similar creamy appeal. Now go on—make a pot and taste why it’s so loved.
How to Make
Quick Overview
This bisque is deceptively simple: sauté aromatics, layer in spices and tomato paste, build a roux with flour, add broth, purée until smooth, finish with cream and seafood. It delivers a silky texture and rich flavor with minimal fuss. Prep time is about 15 minutes and cook time about 30 minutes, so you can have a comforting pot ready in roughly 45 minutes. The standout element is the creamy sauce balanced by bright fresh herbs and the sweet pop of crab and shrimp.
Ingredients
1 tbsp Olive Oil, room temperature
1/2 cup Onion, finely chopped
1/4 cup Celery, finely chopped
1/4 cup Carrot, finely chopped
2 Garlic Cloves, minced
2 tbsp Tomato Paste
1 tsp Paprika
1/4 tsp Cayenne Pepper (optional)
Salt & Black Pepper, to taste
1/4 cup All-Purpose Flour
4 cups Seafood or Chicken Broth, hot or room temperature
1 cup Heavy Cream, cold or chilled
1/2 lb Cooked Crab Meat, shell removed and flaked
1/2 lb Cooked Shrimp, peeled & chopped into bite-sized pieces
2 tbsp Sherry (optional)
Fresh Herbs (Parsley, Chives, or Dill), chopped for garnish
Directions
- Heat olive oil in a large pot over medium heat. Add the finely chopped onion, celery, and carrot. Sauté for 5 minutes until the vegetables are softened and fragrant but not browned. Stir occasionally.
- Stir in minced garlic, tomato paste, paprika, cayenne pepper (if using), salt, and black pepper. Cook and stir for another 2 minutes to toast the spices and deepen the tomato paste.
- Sprinkle in the all-purpose flour and stir constantly for 1 minute to form a light roux; this will help thicken the bisque. Make sure the flour is fully incorporated with the vegetables.
- Gradually add the seafood or chicken broth while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for about 10 minutes to allow the flavors to meld and the broth to thicken slightly.
- Use an immersion blender to purée the soup until smooth directly in the pot, or carefully blend in batches in a regular blender until silky. Return to the pot if blended separately.
- Stir in heavy cream and simmer gently for 10 more minutes, keeping the heat low so the cream doesn’t boil—a gentle simmer is key to a silky texture.
- Fold in the cooked crab meat, chopped shrimp, and sherry (if using). Simmer for another 5 minutes just until the seafood is warmed through; avoid overcooking to keep shrimp tender.
- Taste and adjust seasoning with salt and black pepper as needed. Ladle into bowls and garnish with freshly chopped parsley, chives, or dill. Serve hot with crusty bread or oyster crackers.
What to Serve With
- Crusty French bread or sourdough for dipping—perfect for soaking up every last drop.
- A crisp green salad with lemon vinaigrette to cut the richness of the bisque.
- Garlic toast or herb buttered baguette slices for a buttery contrast.
- Light sides like steamed asparagus or roasted Brussels sprouts for added vegetables.
- For drinks, a chilled glass of Chardonnay or a citrusy sparkling water pairs nicely.
Top Tips for Perfecting
- Ingredient substitutions: Use cooked, frozen crab and shrimp if fresh aren’t available; thaw completely and pat dry. Swap sherry for a splash of white wine or brandy for depth.
- Timing: Don’t rush the sauté step—softened aromatics build the soup’s base flavor. Simmering after adding cream lets flavors marry without curdling.
- Flavor enhancements: A squeeze of lemon or a teaspoon of Worcestershire sauce at the end brightens the bisque. Smoked paprika can add a subtle smoky note.
- Technique: When adding flour, cook it briefly to avoid a raw flour taste. Purée while warm for the smoothest texture.
- Common mistakes to avoid: Boiling after adding cream (causes separation), overcooking seafood (be gentle), and under-seasoning—taste before serving.
Storing and Reheating Tips
- Refrigeration: Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Bisque can be frozen for up to 2 months in a freezer-safe container, though cream-based soups may slightly change texture upon thawing. For best results, freeze without the seafood, then add fresh or thawed seafood when reheating.
- Reheating: Gently reheat on the stove over low heat, stirring frequently to prevent scorching. If frozen, thaw overnight in the refrigerator, then reheat slowly. Add a splash of broth or cream to revive texture if needed.
FAQs
Can I use fresh seafood instead of cooked?
Yes. If using raw shrimp or crab, add them toward the end of cooking and simmer just until cooked through—shrimp will turn pink and opaque in a few minutes. Avoid overcooking.
Can I make this bisque dairy-free?
Yes. Substitute heavy cream with full-fat coconut milk or a dairy-free cream alternative and reduce heat slightly; the flavor will be different but still rich and satisfying.
How can I make the bisque thicker or thinner?
For thicker bisque, simmer longer to reduce, or add a touch more flour cooked into the vegetables. For thinner, add a little extra seafood or chicken broth until desired consistency is reached.
Is sherry necessary?
Sherry adds depth and a subtle sweetness but is optional. You can substitute a splash of dry white wine or omit it entirely.
Can I prepare this ahead of time for a dinner party?
Yes. Make the bisque up to the point of adding seafood, refrigerate, and reheat gently when ready to serve. Fold in seafood just before serving to keep it tender.
Conclusion
This Crab & Shrimp Seafood Bisque is a comforting, elegant, and surprisingly easy dish to make at home—perfect for cozy family dinners or entertaining guests. It’s rich and creamy, budget-friendly compared to dining out, and flexible enough to adapt to what you have on hand. If you want a trusted reference or an alternate take on this classic dish, check out this Crab and Shrimp Seafood Bisque – Taste Of Recipe for more inspiration. Give this recipe a try, share it with loved ones, and enjoy the warm smiles it brings to the table.
Crab & Shrimp Seafood Bisque
Equipment
- Large Pot
- Immersion Blender
Ingredients
Ingredients
- 1 tbsp Olive Oil room temperature
- 1/2 cup Onion finely chopped
- 1/4 cup Celery finely chopped
- 1/4 cup Carrot finely chopped
- 2 cloves Garlic minced
- 2 tbsp Tomato Paste
- 1 tsp Paprika
- 1/4 tsp Cayenne Pepper optional
- to taste Salt & Black Pepper
- 1/4 cup All-Purpose Flour
- 4 cups Seafood or Chicken Broth hot or room temperature
- 1 cup Heavy Cream cold or chilled
- 1/2 lb Cooked Crab Meat shell removed and flaked
- 1/2 lb Cooked Shrimp peeled & chopped into bite-sized pieces
- 2 tbsp Sherry optional
- to taste Fresh Herbs (Parsley, Chives, or Dill), chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the finely chopped onion, celery, and carrot. Sauté for 5 minutes until the vegetables are softened and fragrant but not browned. Stir occasionally.
- Stir in minced garlic, tomato paste, paprika, cayenne pepper (if using), salt, and black pepper. Cook and stir for another 2 minutes to toast the spices and deepen the tomato paste.
- Sprinkle in the all-purpose flour and stir constantly for 1 minute to form a light roux; this will help thicken the bisque. Make sure the flour is fully incorporated with the vegetables.
- Gradually add the seafood or chicken broth while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for about 10 minutes to allow the flavors to meld and the broth to thicken slightly.
- Use an immersion blender to purée the soup until smooth directly in the pot, or carefully blend in batches in a regular blender until silky. Return to the pot if blended separately.
- Stir in heavy cream and simmer gently for 10 more minutes, keeping the heat low so the cream doesn’t boil—a gentle simmer is key to a silky texture.
- Fold in the cooked crab meat, chopped shrimp, and sherry (if using). Simmer for another 5 minutes just until the seafood is warmed through; avoid overcooking to keep shrimp tender.
- Taste and adjust seasoning with salt and black pepper as needed. Ladle into bowls and garnish with freshly chopped parsley, chives, or dill. Serve hot with crusty bread or oyster crackers.
