Here’s a rich and creamy Crab and Shrimp Seafood Bisque recipe 🦀🦐—perfectly indulgent and full of flavor.
Crab & Shrimp Seafood Bisque
Ingredients (Serves 4–6)
Seafood
- 8 oz crab meat (lump or claw)
- 8 oz shrimp, peeled, deveined, and chopped
Soup Base
- 4 tbsp butter
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups seafood stock (or chicken stock)
- 1/2 cup dry white wine (optional)
- 1 tsp Old Bay seasoning or paprika
- 1/2 tsp thyme
- Salt & black pepper, to taste
Cream & Finishing
- 1 cup heavy cream
- 2 tbsp sherry (optional, adds depth)
- Chopped fresh parsley or chives for garnish
Instructions
- Cook aromatics
- Melt butter in a large pot over medium heat.
- Add onion, celery, carrot, and garlic.
- Sauté 5–7 minutes until softened.
- Make roux
- Sprinkle flour over vegetables, stir constantly 2–3 minutes to cook flour.
- Add liquid
- Slowly whisk in seafood stock and white wine (if using).
- Add Old Bay, thyme, salt, and pepper.
- Simmer 10–15 minutes, stirring occasionally.
- Add seafood
- Stir in crab meat and shrimp.
- Simmer 5–7 minutes until shrimp is cooked through.
- Finish with cream
- Reduce heat to low, stir in heavy cream and sherry.
- Heat gently—do not boil once cream is added.
- Blend (optional)
- For a smoother bisque, use an immersion blender to purée partially (leave some chunks for texture).
- Serve
- Ladle into bowls, garnish with parsley or chives, and serve with crusty bread.
Tips & Variations
- Make it richer: Add 1–2 tbsp butter at the end for a velvety finish.
- Spice: A dash of cayenne pepper adds subtle heat.
- Seafood swap: Lobster or scallops work beautifully in place of or alongside crab/shrimp.
- Prep ahead: Bisque can be made a day ahead—the flavors develop beautifully. Reheat gently before serving.
If you want, I can also give a restaurant-style bisque version that uses tomato paste, brandy, and lobster stock for an ultra-decadent flavor.
Do you want me to do that?
