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Crab and Shrimp Seafood Bisque Recipe

Crab and Shrimp Seafood Bisque Recipe

Warm, creamy, and irresistibly rich, this Crab and Shrimp Seafood Bisque is the ultimate comfort food for seafood lovers. Featuring tender shrimp and sweet lump crab meat in a luscious, velvety broth infused with garlic, butter, tomato paste, and aromatic herbs, every spoonful delivers a restaurant-worthy experience. Whether you're cooking for a special dinner or indulging in a cozy night at home, this elegant bisque is a bowlful of pure flavor that will leave you craving more.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Seafood Bisque, Soup
Cuisine American, French-inspired
Servings 4 Servings
Calories 400 kcal

Ingredients
  

Seafood

  • 1 cup lump crab meat fresh or high-quality canned
  • 1 cup shrimp peeled, deveined, and chopped if large

Vegetables and Aromatics

  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 celery stalk chopped
  • 1 medium carrot chopped

Liquids and Cream Base

  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups seafood or chicken stock
  • ½ cup dry white wine optional
  • 1 ½ cups heavy cream
  • 2 tablespoons tomato paste

Seasonings

  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon paprika
  • Salt and black pepper to taste
  • Pinch of cayenne pepper optional

Garnish (Optional)

  • Chopped fresh parsley
  • Croutons or crusty bread

Instructions
 

Sauté Aromatics:

  • In a large pot over medium heat, melt the butter. Add chopped onions, celery, and carrots. Cook for 5 minutes until softened. Add garlic and sauté for 1 more minute.

Make the Roux:

  • Stir in the flour to form a roux. Cook while stirring for 1–2 minutes to remove raw flour taste.

Add Liquids:

  • Slowly whisk in the seafood stock and wine (if using), stirring constantly to prevent lumps. Add tomato paste, Old Bay seasoning, paprika, salt, black pepper, and a pinch of cayenne if you like heat.

Simmer and Blend:

  • Simmer for 10–15 minutes. Use an immersion blender to puree the soup until silky smooth. (Alternatively, transfer to a blender in batches and blend until smooth, then return to the pot.)

Add Cream and Seafood:

  • Reduce the heat to low. Stir in the heavy cream. Add the shrimp and crab meat. Let simmer for 5–7 minutes or until shrimp is fully cooked and bisque is heated through.

Serve:

  • Ladle into bowls. Garnish with chopped parsley and serve with toasted bread or croutons.