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Crab and Shrimp Seafood Bisque Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/crab-and-shrimp-seafood-bisque-recipe/