Crab and Shrimp Seafood Bisque
Crab and Shrimp Seafood Bisque: A Rich & Creamy Delight
If you love rich, creamy seafood soups, this Crab and Shrimp Seafood Bisque is the ultimate comfort dish. With a silky smooth texture, delicate crab meat, and tender shrimp, this bisque is flavor-packed, luxurious, and surprisingly easy to make.
Perfect for special occasions, cozy nights in, or whenever you’re craving restaurant-quality seafood at home, this bisque will leave you warm, satisfied, and wanting more!
Why You’ll Love This Recipe
- Rich & Creamy – A smooth, velvety broth with buttery seafood flavors.
- Packed with Shrimp & Crab – Every bite is loaded with tender seafood.
- Surprisingly Easy – Made in one pot and ready in under 40 minutes.
- Restaurant-Quality – This bisque tastes like it’s from a high-end seafood restaurant.
Ingredients
For the Seafood Bisque:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 small carrot, finely grated
- 1 small celery stalk, finely chopped
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour (for thickening)
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- ½ cup dry white wine (or extra broth)
- ½ teaspoon paprika
- ½ teaspoon Old Bay seasoning (or more to taste)
- ¼ teaspoon cayenne pepper (optional, for a little heat)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ pound shrimp, peeled, deveined, and chopped
- ½ pound lump crab meat
- 2 tablespoons fresh parsley, chopped
- Juice of ½ lemon (for freshness)
Step-by-Step Instructions
1. Sauté the Aromatics
- In a large pot or Dutch oven, melt butter and olive oil over medium heat.
- Add onion, garlic, carrot, and celery, and sauté for 3-4 minutes until softened.
- Stir in tomato paste and cook for 1 minute until fragrant.
2. Make the Bisque Base
- Sprinkle in the flour and stir for 1-2 minutes to remove the raw taste.
- Slowly pour in the white wine, stirring to deglaze the pot.
- Add broth, paprika, Old Bay seasoning, cayenne (if using), salt, and black pepper.
- Bring to a gentle simmer and let cook for 15 minutes, stirring occasionally.
3. Blend for a Smooth Texture
- For a super creamy bisque, use an immersion blender to blend the broth until smooth.
- If you prefer a chunkier bisque, you can skip this step.
4. Add the Seafood & Finish
- Reduce heat to low and stir in heavy cream.
- Add shrimp and crab meat, cooking for 5 minutes until shrimp is pink and fully cooked.
- Stir in lemon juice and fresh parsley for brightness.
5. Serve & Enjoy
- Ladle into bowls and garnish with extra parsley, black pepper, or a drizzle of cream.
- Serve hot with crusty bread, garlic toast, or oyster crackers.
How to Store & Reheat
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months (without the cream for best texture).
- Reheat: Warm gently on the stovetop over low heat, stirring occasionally.
Ways to Customize
- Make It Spicier – Add extra cayenne or a splash of hot sauce.
- Add More Seafood – Try lobster, scallops, or clams for a seafood medley.
- Make It Lighter – Use half-and-half instead of heavy cream.
- Thicker Bisque – Add an extra tablespoon of flour for a richer texture.
Why This Seafood Bisque is a Must-Try
This Crab and Shrimp Seafood Bisque is warm, creamy, and bursting with seafood goodness. Whether you’re making it for a special dinner, date night, or just to treat yourself, it’s pure comfort in a bowl.
So, grab some shrimp and crab, and make this incredible bisque today!
Print
Crab and Shrimp Seafood Bisque
Perfect for special occasions, cozy nights in, or whenever you’re craving restaurant-quality seafood at home, this bisque will leave you warm, satisfied, and wanting more!
Ingredients
For the Seafood Bisque:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 small carrot, finely grated
- 1 small celery stalk, finely chopped
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour (for thickening)
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- ½ cup dry white wine (or extra broth)
- ½ teaspoon paprika
- ½ teaspoon Old Bay seasoning (or more to taste)
- ¼ teaspoon cayenne pepper (optional, for a little heat)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ pound shrimp, peeled, deveined, and chopped
- ½ pound lump crab meat
- 2 tablespoons fresh parsley, chopped
- Juice of ½ lemon (for freshness)
Instructions
Step-by-Step Instructions
1. Sauté the Aromatics
- In a large pot or Dutch oven, melt butter and olive oil over medium heat.
- Add onion, garlic, carrot, and celery, and sauté for 3-4 minutes until softened.
- Stir in tomato paste and cook for 1 minute until fragrant.
2. Make the Bisque Base
- Sprinkle in the flour and stir for 1-2 minutes to remove the raw taste.
- Slowly pour in the white wine, stirring to deglaze the pot.
- Add broth, paprika, Old Bay seasoning, cayenne (if using), salt, and black pepper.
- Bring to a gentle simmer and let cook for 15 minutes, stirring occasionally.
3. Blend for a Smooth Texture
- For a super creamy bisque, use an immersion blender to blend the broth until smooth.
- If you prefer a chunkier bisque, you can skip this step.
4. Add the Seafood & Finish
- Reduce heat to low and stir in heavy cream.
- Add shrimp and crab meat, cooking for 5 minutes until shrimp is pink and fully cooked.
- Stir in lemon juice and fresh parsley for brightness.
5. Serve & Enjoy
- Ladle into bowls and garnish with extra parsley, black pepper, or a drizzle of cream.
- Serve hot with crusty bread, garlic toast, or oyster crackers.
Notes
How to Store & Reheat
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months (without the cream for best texture).
- Reheat: Warm gently on the stovetop over low heat, stirring occasionally.
