Name: Creamy Crab and Shrimp Seafood Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 pound shrimp, peeled and deveined; 1/2 pound lump crab meat (fresh or canned); 2 tablespoons butter; 1 tablespoon olive oil; 1 small onion, finely chopped; 1 stalk celery, finely chopped; 2 cloves garlic, minced; 2 tablespoons tomato paste; 2 tablespoons all-purpose flour; 3 cups seafood or chicken stock; 1/2 cup dry white wine (optional); 1 cup heavy cream; 1 bay leaf; 1 teaspoon Old Bay seasoning; 1/2 teaspoon paprika; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

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Creamy Crab and Shrimp Seafood Bisque is a luxurious, velvety soup loaded with tender shrimp, sweet crab meat, and rich, buttery flavor. It’s a comforting bowl of elegance that feels like a special occasion, yet it’s surprisingly simple to make at home. This bisque is my favorite way to turn an ordinary evening into something memorable.

Why You’ll Love This Recipe

I love this bisque because it delivers deep seafood flavor with creamy texture in every spoonful. The combination of crab and shrimp gives it a delicate sweetness, balanced perfectly with aromatic herbs, a splash of wine, and smooth cream. It’s perfect for chilly evenings, romantic dinners, or when I just want to treat myself to something indulgent. And even though it tastes gourmet, I don’t need to spend all day in the kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shrimp, peeled and deveined
Lump crab meat (fresh or canned)
Butter
Olive oil
Onion, finely chopped
Celery, finely chopped
Garlic, minced
Tomato paste
All-purpose flour
Seafood or chicken stock
Dry white wine (optional but recommended)
Heavy cream
Bay leaf
Old Bay seasoning
Paprika
Salt and pepper
Fresh parsley, for garnish

directions

I start by heating butter and olive oil in a large pot over medium heat.
I sauté the onion and celery until softened, then add the garlic and cook until fragrant.
I stir in tomato paste and cook it out for a couple of minutes, then sprinkle in the flour and stir well to form a roux.
Gradually, I pour in the stock and wine while whisking to avoid lumps. I add the bay leaf, Old Bay, paprika, salt, and pepper, then bring the mixture to a simmer.
I let it cook for about 15 minutes to thicken and develop flavor.
I reduce the heat and stir in the heavy cream, followed by the shrimp and crab.
I let the seafood cook gently for 5–7 minutes until the shrimp are pink and the crab is warmed through.
I remove the bay leaf, taste for seasoning, and adjust if needed.
I ladle the bisque into bowls and garnish with chopped parsley before serving.

Servings and timing

This recipe makes about 4 generous servings. It takes around 15 minutes to prep and 30 minutes to cook, so I have it ready in about 45 minutes total.

Variations

Sometimes I blend part of the soup for an even silkier texture before adding the seafood. I’ve also added a splash of cognac or sherry instead of wine for a richer depth of flavor. If I want to bulk it up, I stir in small cooked pasta or diced potatoes. And when I crave more spice, I toss in a pinch of cayenne pepper or red pepper flakes.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently over low heat on the stovetop, stirring often. I avoid boiling to keep the cream from separating and the seafood from getting tough. Microwaving on low power also works for individual portions.

FAQs

Can I use frozen shrimp and crab?

Yes, I often use frozen shrimp and crab. I just make sure to thaw and drain them well before adding them to the bisque.

Is this soup gluten-free?

Not as written, since it uses flour as a thickener. But I’ve successfully used cornstarch or gluten-free flour blends to make it gluten-free.

Can I make this bisque ahead of time?

Yes, I prepare it a day in advance without adding the seafood, then reheat and stir in the shrimp and crab just before serving.

What can I use instead of heavy cream?

For a lighter version, I use half-and-half or a mix of milk and cream, though it won’t be quite as rich.

Do I need to blend the soup?

No, but if I want a smoother bisque, I blend part or all of the base before adding the seafood. It’s a texture preference.

Conclusion

Creamy Crab and Shrimp Seafood Bisque is my go-to comfort food when I want to enjoy the elegance of a seafood dish with minimal effort. It’s creamy, flavorful, and filled with tender bites of shrimp and crab. Whether I serve it as a starter or the main course with crusty bread, this bisque always brings warmth and satisfaction to the table.