Ohhh yes 😍🦀🦐 — this Crab and Shrimp Seafood Bisque is rich, silky, and restaurant-worthy. Cozy, luxurious, and perfect for a special dinner (or when you just want to feel fancy).
Crab and Shrimp Seafood Bisque
Serves: 4–6
Prep: 15 minutes
Cook: 40 minutes
Ingredients
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½ lb shrimp, peeled & deveined (shells reserved if possible)
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½ lb lump crab meat (picked over for shells)
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3 tbsp butter
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1 small onion, finely diced
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2 cloves garlic, minced
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¼ cup all-purpose flour
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3 cups seafood stock (or chicken stock)
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1 cup heavy cream
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½ cup half-and-half (or milk)
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½ cup dry white wine (optional but recommended)
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1 tbsp tomato paste
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½ tsp paprika (smoked or sweet)
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¼ tsp cayenne (optional)
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Salt & white or black pepper, to taste
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1 bay leaf
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1 tsp Old Bay seasoning
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1 tbsp fresh parsley, chopped
Instructions
1. Prep the seafood
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Chop shrimp into bite-size pieces.
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Set crab aside, keeping it in large chunks.
(Optional flavor boost: simmer shrimp shells in stock for 10 minutes, then strain.)
2. Build the base
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In a large pot, melt butter over medium heat.
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Add onion and cook until soft (4–5 minutes).
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Add garlic and cook 30 seconds.
3. Make the roux
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Stir in flour and cook 2 minutes, stirring constantly.
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Whisk in wine and tomato paste until smooth.
4. Simmer
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Slowly whisk in stock.
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Add bay leaf, paprika, cayenne, Old Bay, salt, and pepper.
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Simmer 15 minutes, stirring occasionally.
5. Add cream & seafood
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Stir in heavy cream and half-and-half.
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Add shrimp and cook 3–4 minutes until pink.
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Gently fold in crab meat.
6. Finish
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Remove bay leaf.
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Adjust seasoning.
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Simmer 5 more minutes (do not boil).
Serve
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Garnish with parsley or a drizzle of cream.
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Serve with crusty bread, oyster crackers, or garlic toast.
Pro Tips
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Keep heat low after adding cream
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Lump crab goes in last so it stays intact
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White pepper keeps the bisque visually smooth
Variations
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Extra smooth: Blend half the soup before adding seafood
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Spicy Cajun: Add Cajun seasoning + more cayenne
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No wine: Replace with extra stock + splash of lemon
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Lobster upgrade: Swap shrimp for lobster meat 😏
If you want, I can also give you a New Orleans-style version, a slow-simmered shell-based bisque, or a lighter dairy-reduced version.