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Creamy crab and shrimp seafood bisque in a bowl garnished with herbs

Creamy Crab and Shrimp Seafood Bisque

Creamy, luxurious, and packed with tender seafood, this Creamy Crab and Shrimp Seafood Bisque is comfort in a bowl.
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Course: Main
Cuisine: American
Keyword: Easy
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings

Equipment

  • Large Pot
  • Mixing Bowl

Ingredients

Seafood

  • 1 lb Shrimp, peeled and deveined
  • 1 lb Crab meat, picked over for shells

Vegetables

  • 1 small Onion, finely chopped
  • 2 cloves Garlic, minced
  • 2 stalks Celery, finely chopped
  • 1 medium Carrot, finely chopped

Cooking Ingredients

  • 2 tbsp Butter, unsalted, room temperature
  • 1/4 cup All-purpose flour
  • 4 cups Seafood stock, warm
  • 1 cup Heavy cream, chilled

Seasoning

  • Salt and pepper to taste
  • Fresh parsley for garnish, chopped

Instructions

  • Prepare ingredients first: peel and devein the shrimp, pick crab meat clean of shells, and finely chop the onion, celery, and carrot. Mince the garlic and measure flour and stock so everything is at hand.
  • In a large pot, melt the butter over medium heat until foaming but not browned.
  • Add the chopped onion, minced garlic, celery, and carrot. Sauté, stirring occasionally, until softened and fragrant, about 5 minutes. Do not let the garlic burn.
  • Sprinkle in the flour and stir constantly for 1 to 2 minutes to cook the raw flour taste and form a light roux. The vegetables will be lightly coated.
  • Gradually pour in the warm seafood stock while whisking to avoid lumps. Continue whisking until the mixture is smooth.
  • Bring the mixture to a gentle simmer, stirring occasionally. Allow it to thicken slightly for about 5 minutes.
  • Add the shrimp and crab meat to the simmering soup. Cook for about 3 to 5 minutes until the shrimp turns pink and opaque. Be careful not to overcook the shrimp—small shrimp cook quickly.
  • Reduce heat to low and stir in the heavy cream. Warm through gently without boiling, which can cause cream to separate.
  • Season with salt and pepper to taste. Taste and adjust seasoning—a small squeeze of lemon can brighten flavors if desired.
  • Remove from heat. Ladle into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread or your favorite sides.

Notes

Store leftovers in an airtight container for up to 3 days. Cool to room temperature before refrigerating.