Crab and Shrimp Seafood Bisque Recipe

Introduction

This crab and shrimp seafood bisque is a rich, creamy soup that brings the flavors of the ocean to your table. Perfect for a cozy dinner, it combines tender seafood with a smooth, savory base that’s both comforting and elegant.

Ingredients

• 8 oz lump crab meat (fresh preferred, canned or imitation can be used)
• 8 oz peeled and deveined shrimp, chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 4 cups seafood or chicken broth
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste
• 1 cup heavy cream
• Fresh parsley or chives, for garnish
• Lemon wedges, optional

Instructions

1. Step 1: Prepare the seafood by peeling and deveining the shrimp, then chopping into bite-sized pieces. Check the crab meat for any shells and set both aside.
2. Step 2: Heat butter and olive oil in a large pot over medium heat. Add the diced onion, celery, and carrot and sauté for 5-7 minutes until softened. Stir in minced garlic and cook for another minute.
3. Step 3: Add tomato paste and cook for 1-2 minutes to deepen its flavor. Sprinkle flour over the vegetables and stir well to coat evenly.
4. Step 4: Slowly pour in the broth, stirring constantly to prevent lumps. Add Old Bay seasoning, paprika, bay leaf, salt, and pepper. Bring to a simmer and cook for 10 minutes.
5. Step 5: (Optional) For a smoother bisque, blend part of the soup using an immersion blender or by carefully blending a portion and returning it to the pot.
6. Step 6: Reduce the heat and stir in the heavy cream. Add the shrimp and crab meat, and simmer gently for 5-7 minutes until the shrimp are opaque and cooked through.
7. Step 7: Taste and adjust seasoning if needed. Remove the bay leaf. Serve hot garnished with fresh parsley or chives and lemon wedges on the side for brightness.

Tips & Variations

• Use fresh seafood for the best flavor, but high-quality canned crab works well in a pinch.
• For a little heat, add a pinch of cayenne pepper or crushed red pepper flakes.
• To make it gluten-free, substitute the all-purpose flour with a gluten-free alternative like cornstarch or rice flour.
• Add a splash of dry white wine before adding the broth for extra depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally to prevent curdling. Avoid boiling once cream is added to keep the texture smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned seafood instead of fresh crab and shrimp?

Yes, canned crab meat and cooked shrimp can be used if fresh seafood is not available. Add them towards the end of cooking just to warm through, as they are already cooked.

Can I freeze this seafood bisque?

Freezing is not recommended because the cream and seafood can separate and lose texture. It’s best enjoyed fresh or stored in the fridge for a few days.

Crab and Shrimp Seafood Bisque Recipe

Print Recipe

★★★★★

4.8 from 136 reviews

This decadent Crab and Shrimp Seafood Bisque is a rich, creamy soup bursting with fresh seafood flavors. Featuring tender lump crab meat and succulent shrimp in a velvety broth enhanced by aromatic vegetables, tomato paste, and classic seafood seasonings like Old Bay and paprika, this bisque is perfect for a luxurious appetizer or comforting meal. Finished with fresh herbs and optional lemon wedges, it strikes the perfect balance of savory, smoky, and bright notes.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood

• 8 oz fresh lump crab meat (or canned/imitation crab as substitute)
• 8 oz peeled and deveined shrimp, chopped into bite-sized pieces

Vegetables and Aromatics

• 1 medium onion, diced
• 1 stalk celery, diced
• 1 medium carrot, diced
• 2 cloves garlic, minced

Seasonings and Herbs

• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon paprika
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives, chopped (for garnish)
• Lemon wedges (optional, for serving)

Liquids and Fats

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 4 cups seafood or chicken broth
• 1 cup heavy cream

Instructions

1. Prepare the Seafood: If using fresh shrimp, peel and devein them, then chop into bite-sized pieces. Pick through the lump crab meat to remove any shells. Set the seafood aside.
2. Sauté the Vegetables: Heat a large pot or Dutch oven over medium heat. Add butter and olive oil. Once melted, add diced onion, celery, and carrots. Sauté for 5-7 minutes until softened and fragrant. Add minced garlic and cook for 1 more minute, stirring frequently.
3. Add Tomato Paste and Flour: Stir in tomato paste, cooking 1-2 minutes to deepen flavor. Sprinkle flour over vegetables and stir to coat evenly to create a roux that will thicken the bisque.
4. Add Broth and Seasonings: Gradually pour in seafood or chicken broth while stirring to avoid lumps. Add Old Bay seasoning, paprika, bay leaf, salt, and pepper. Bring to a gentle simmer and cook for about 10 minutes to meld flavors.
5. Blend the Soup (Optional): For a smoother texture, use an immersion blender to partially blend the soup or blend a portion in a regular blender, then return it to the pot. This step can be skipped based on texture preference.
6. Add Cream and Seafood: Reduce heat to low and stir in heavy cream. Gently fold in chopped shrimp and crab meat. Let simmer 5-7 minutes until shrimp are cooked through and opaque.
7. Adjust Seasoning and Serve: Taste and adjust salt, pepper, and Old Bay seasoning if needed. Remove bay leaf. Ladle bisque into bowls and garnish with fresh parsley or chives. Serve with lemon wedges on the side.

Notes

• Fresh lump crab meat provides the best texture and flavor, but canned or imitation crab can be used in a pinch.
• The blending step is optional; partial blending creates a creamy texture while leaving some chunks for bite.
• Old Bay seasoning can be adjusted to taste or replaced with your preferred seafood seasoning mix.
• For a thicker bisque, let it simmer longer after adding flour before adding broth.
• This bisque reheats well and can be stored in the fridge for up to 3 days.

Keywords: Crab bisque, shrimp bisque, seafood soup, creamy seafood bisque, Old Bay seasoning recipes, easy seafood bisque