There’s something undeniably comforting—and a little indulgent—about a bowl of Seafood Bisque. And when it’s packed with tender shrimp and sweet, succulent crab? Game over. This Crab and Shrimp Bisque is everything a seafood lover could ask for: creamy, savory, subtly spiced, and deeply flavorful. It’s the kind of dish that feels restaurant-fancy, but it’s easy enough to pull off at home whenever you’re craving a bowl of something special.
Whether you’re serving it for a cozy weeknight dinner or as the first course for a celebration meal, this bisque delivers big on flavor and comfort.
Why You’ll Fall in Love with This Bisque
This isn’t just soup—it’s an experience. Here’s why it’s worth every spoonful:
- Velvety texture and bold flavor from the perfect balance of broth and cream
- Sweet crab and juicy shrimp in every bite
- Tomato paste and paprika add rich depth and color
- Customizable heat with a touch of cayenne
- Elegant but easy—no need to simmer shells for hours
- Ready in under an hour for weeknight luxury
Ingredients You’ll Need
- 1 tbsp olive oil
- ½ cup onion, finely chopped
- ¼ cup celery, finely chopped
- ¼ cup carrot, finely chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp paprika
- ¼ tsp cayenne pepper (optional for heat)
- Salt and black pepper, to taste
- ¼ cup all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- ½ lb cooked crab meat, shells removed
- ½ lb cooked shrimp, peeled, deveined, and chopped
- 2 tbsp sherry (optional, but highly recommended for depth)
- Fresh herbs (like parsley or chives) for garnish
Step-by-Step: How I Make It
1. Sauté the Aromatics
I start by heating the olive oil in a large pot over medium heat. Then I sauté the onion, celery, and carrot for about 5–7 minutes, stirring occasionally, until soft and aromatic.
Next, I add the minced garlic, stirring for about 1 minute, just until fragrant—don’t let it brown.
2. Build the Flavor Base
I stir in the tomato paste, paprika, cayenne (if using), and a pinch of salt and pepper. Cooking the tomato paste for a couple of minutes deepens its flavor and adds color to the bisque.
3. Make the Roux
Sprinkle in the flour, stirring constantly to coat the vegetables and create a roux. I let it cook for about 2–3 minutes—this step thickens the soup and gives it that creamy body.
4. Add Broth and Simmer
Gradually, I pour in the seafood or chicken broth, whisking to prevent lumps. Once it’s smooth, I bring it to a gentle simmer for about 10–15 minutes, stirring occasionally, until it thickens slightly.
5. Blend (Optional for Smoothness)
For a silky-smooth bisque, I use an immersion blender directly in the pot, or carefully transfer the soup to a blender in batches. I like to blend about half, so I still get some texture from the veggies.
6. Add Cream and Seafood
Next, I stir in the heavy cream, cooked crab, and chopped shrimp. Let it warm through on low heat for 5–7 minutes—just enough to meld the flavors without overcooking the seafood.
If using, I pour in the sherry at this stage and stir. It adds a hint of sweetness and rounds out the flavor beautifully.
7. Finish and Serve
Once the bisque is creamy and steaming, I taste and adjust seasoning with a bit more salt or pepper if needed.
I ladle it into bowls and garnish with chopped fresh herbs—parsley and chives are perfect.
How I Serve It
- With a crusty baguette or garlic toast to soak up every drop
- As an appetizer for a seafood dinner or holiday spread
- Alongside a simple green salad with a lemony vinaigrette
- Topped with extra shrimp or crab if I want to show off
It’s rich enough to stand on its own, but always welcome as part of a more indulgent meal.
Tips From My Kitchen
- Use seafood stock if available—it really enhances the depth of flavor.
- Don’t boil the cream—keep the bisque at a gentle simmer to avoid curdling.
- Frozen cooked shrimp works great in a pinch—just thaw and chop before adding.
- Add a splash of lemon juice before serving to brighten the flavors.
- Double the batch and freeze the leftovers (just leave out the cream until reheating for best texture).
FAQs
Q: Can I use canned crab?
A: Yes! Just drain it well and check for any lingering shell bits before adding.
Q: What’s a good substitute for sherry?
A: A splash of white wine or a bit of apple cider vinegar will do the trick—or skip it entirely for an alcohol-free version.
Q: Can I make it ahead?
A: Definitely. Make the base a day ahead and stir in the seafood and cream just before serving.
Q: Can I make this gluten-free?
A: Yes—just substitute cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) in place of the flour to thicken.
Why This Seafood Bisque Belongs in Your Recipe Collection
This Crab and Shrimp Bisque is elegant enough for date night, easy enough for any weeknight, and rich enough to warm you right through. Every spoonful is a blend of buttery seafood, velvety cream, and aromatic depth.
Make it once and it’s bound to earn a place in your regular recipe rotation. Comfort food, coastal style—and totally unforgettable.
P.S. Love this kind of cozy, rich flavor? Keep your recipe vibes strong and stick around—I’ve got more comfort food gems coming your way. You’re just getting started.
Crab and Shrimp Seafood Bisque – Luxuriously Creamy, Rich, and Totally Irresistible
Ingredients
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 cup heavy cream
- 2 tbsp sherry (optional)
- 1 tbsp cornstarch + 1 tbsp cold water
- 1 lb shrimp, peeled and deveined
- 1 lb crab meat
- 4 cups seafood stock
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup celery, diced
- 1 cup carrots, diced
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots, and sauté until softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the tomato paste and paprika, cooking for another 2 minutes.
- Pour in the seafood stock and bring to a simmer.
- In a small bowl, mix the cornstarch with cold water until smooth. Add to the pot to thicken the bisque.
- Add the heavy cream and sherry (if using). Stir until well combined.
- Add the shrimp and crab meat to the pot, cooking for about 5-7 minutes until the shrimp are pink and cooked through.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley.
Nutrition Information
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