Name: Creamy Crab and Shrimp Seafood Bisque
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French-American
Ingredients: 2 tbsp unsalted butter; 1 tbsp olive oil; 1 yellow onion, finely chopped; 1 carrot, diced; 1 celery stalk, diced; 3 garlic cloves, minced; 2 tbsp tomato paste; 1/2 cup dry white wine or sherry; 3 cups seafood stock or clam juice; 1 cup heavy cream; 1/2 cup milk or half-and-half; 8 oz lump crab meat; 8 oz medium shrimp, peeled, deveined, halved if large; Salt and freshly ground black pepper, to taste; 1/2 tsp Old Bay or Cajun seasoning (optional); 1 tbsp lemon juice or 1 tsp lemon zest (optional); 2 tbsp fresh parsley or chives, chopped (for garnish)

A luxuriously velvety bisque loaded with tender shrimp and sweet crab—perfect for when I crave something elegant yet comforting. Each spoonful offers a creamy, briny indulgence that feels like a special treat.

Why You’ll Love This Recipe

I adore this bisque because it’s rich and decadent while still highlighting the natural flavors of crab and shrimp. It’s restaurant-worthy yet surprisingly approachable, and I love serving it with warm, crusty bread to soak up every bit of the creamy broth.

Ingredients

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

unsalted butter
olive oil
yellow onion, finely chopped
carrots, diced
celery, diced
garlic cloves, minced
tomato paste
dry white wine or sherry
seafood stock or clam juice
heavy cream
milk or half‑and‑half
lump crab meat
peeled, deveined shrimp (medium), halved if large
salt and freshly ground black pepper
Old Bay or Cajun seasoning (optional)
fresh parsley or chives, chopped (for garnish)
lemon juice or zest (optional)

Directions

I melt butter with a splash of olive oil in a soup pot over medium heat.
I sauté onion, carrots, and celery until softened, then add garlic and cook for another minute.
I stir in tomato paste and cook briefly to deepen its flavor.
I deglaze with white wine (or sherry), scraping up any browned bits from the pot.
I pour in seafood stock or clam juice, bringing everything to a gentle simmer.
I add the shrimp and cook until just opaque, about 3–4 minutes, then remove them and set aside.
I stir in heavy cream and milk, warming the mixture gently—without boiling.
I fold in crab meat and the reserved shrimp, seasoning with salt, pepper, and a touch of Old Bay or Cajun seasoning if desired.
I finish with a squeeze of lemon juice or a bit of zest for brightness.
I ladle the bisque into bowls, sprinkle with fresh parsley or chives, and serve with warm bread.

Servings and timing

This bisque yields about 4 generous servings. Prep time is around 15 minutes, cooking time about 20–25 minutes—so you’re ready to serve in under 45 minutes total.

Variations

Lighter version: I replace part of the cream with extra seafood stock or use whole milk for a lighter finish.
Spicy twist: I add a pinch of cayenne or chipotle powder for a gentle kick.
Tomato hint: I increase tomato paste or stir in crushed fire-roasted tomatoes for a richer color and tang.
Dairy-free option: I swap cream for full-fat coconut milk for a dairy-free yet creamy alternative.
Broth only: I skip blending and straining for a brothy shrimp and crab soup that’s easier and chunkier.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm the bisque over low heat—stirring occasionally and adding a splash of milk or stock if it thickens too much. I don’t recommend freezing it due to the delicate seafood and cream texture.

FAQs

Can I use frozen seafood instead of fresh?

Yes—I thaw frozen shrimp and crab, pat them dry, and add them at the end just until warmed through to preserve texture.

Is it necessary to blend and strain the bisque?

No—but I love the silky texture. If I skip that step, I simply simmer everything and leave it chunky.

Can I prepare this ahead of time?

Absolutely—I prep the vegetables and stock base ahead. Before serving, I just add seafood and cream to warm through.

What’s the best way to add brightness?

I finish with a squeeze of lemon juice or a touch of zest right before serving—that bright acid cuts through the richness beautifully.

What should I serve alongside this bisque?

I love to serve mine with crusty bread, garlic toast, or even buttery biscuits to soak up the creamy broth.

Conclusion

Creamy Crab and Shrimp Seafood Bisque is a definite YAY in my book—rich, flavorful, and yet still elegantly simple. With just a bit of prep, I can create a dish that feels indulgent and impressive. I hope it becomes one of your favorite go-to recipes whenever you crave something a little special.