Crab and Shrimp Seafood Bisque is a creamy, dreamy soup filled with tender pieces of crab and shrimp that bring a fresh ocean taste to every spoonful. The smooth, rich broth is perfectly seasoned, making it a wonderful way to enjoy these delicious seafood flavors without any fuss.
I love making this bisque on chilly evenings when I want something comforting but still a little fancy. The mix of crab and shrimp makes it extra special, and I usually take my time stirring the bisque as it simmers, filling the kitchen with a warm, inviting smell that always makes me smile.
One of my favorite ways to enjoy this bisque is with a slice of crusty bread on the side, perfect for dipping and soaking up all that tasty broth. It’s the kind of meal that feels like a hug in a bowl, and it always makes friends and family feel extra taken care of whenever I serve it.
Key Ingredients & Substitutions
Seafood: Fresh cooked shrimp and crab meat are stars here. If fresh crab isn’t available, canned crab or even lobster can work. For shrimp, peeled and deveined frozen shrimp are a convenient choice.
Seafood Stock: This gives the bisque its deep flavor. If you don’t have seafood stock, chicken or vegetable broth can be used, but add a bit of fish sauce or a dash of Worcestershire for extra depth.
Tomato Paste: It adds richness and a hint of tang. If you’re short on tomato paste, a little tomato sauce or even a small chopped tomato can be a substitute, but the flavor will be lighter.
Heavy Cream: Essential for the bisque’s creamy texture. For a lighter version, you can try half-and-half or coconut milk, but the bisque won’t be as rich.
Old Bay Seasoning: This classic seafood spice blend boosts flavor perfectly. If you don’t have it, a mix of paprika, celery salt, and cayenne pepper works well too.
How Do You Make a Smooth, Thick Bisque Without Lumps?
The roux is the trick to that silky creaminess. Here’s how to nail it:
- Melt butter on medium heat and slowly whisk in the flour.
- Keep whisking constantly for 2-3 minutes to cook out the raw flour taste – it should look a bit golden.
- Whisk in the heavy cream slowly to avoid lumps, stirring until the mixture thickens, about 3-4 minutes.
- When adding the cream mixture to your soup, pour it in slowly while stirring the soup to combine well and keep it smooth.
Patience is key! Stirring continuously while adding liquids helps prevent lumps and creates that lovely bisque texture.
Equipment You’ll Need
- Large heavy-bottomed pot – I like this because it heats evenly and prevents sticking as you cook the soup.
- Wooden spoon or silicone spatula – makes stirring easy without scratching the pot.
- Small saucepan – perfect for preparing the roux without cluttering the main pot.
- Whisk – helps blend the flour into butter and the cream into the soup smoothly.
- Measuring cups and spoons – keeps your ingredients just right, so the bisque turns out perfect.
Flavor Variations & Add-Ins
- Swap crab and shrimp for lobster meat for a richer, more decadent treat. Lobster adds a sweet, tender flavor.
- Add a pinch of cayenne or smoked paprika for a bit of heat or smoky depth.
- Mix in sautéed leeks or fennel after cooking the onions and carrots for extra aroma and flavor complexity.
- Finish with a squeeze of lemon juice or a splash of sherry for a bright, tangy finish that lifts the bisque.
How to Make Crab and Shrimp Seafood Bisque
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup dry white wine
- 4 cups seafood stock (or fish broth)
- 1 bay leaf
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- 1 cup heavy cream
- 8 oz cooked shrimp, peeled and chopped
- 8 oz cooked crab meat, picked over for shells
- 2 tablespoons all-purpose flour
- 2 tablespoons butter (for roux)
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the ingredients and about 30 minutes to cook, including simmering and thickening. In total, you should expect around 40 minutes from start to finish, making it a great option for a special but simple meal.
Step-by-Step Instructions:
1. Sautéing the Vegetables:
Start by melting 2 tablespoons of butter in a large pot over medium heat. Add the chopped onion, celery, and carrot. Cook them, stirring often, until they are soft and fragrant—this usually takes about 5 to 7 minutes.
2. Adding Garlic and Tomato Paste:
Next, stir in the minced garlic and cook for another minute, until you can smell it. Then add the tomato paste and keep stirring for 2 minutes. This step deepens the flavors.
3. Deglazing and Simmering:
Pour the dry white wine into the pot and bring it to a gentle simmer. Let it cook until the wine reduces by about half, which takes 3 to 4 minutes. Then add the seafood stock, bay leaf, Old Bay seasoning, and paprika. Turn the heat up to bring the soup to a boil, then lower it and simmer for 15 minutes to let all the flavors meld together.
4. Making the Roux and Cream Mixture:
While the soup simmers, melt another 2 tablespoons of butter in a small saucepan over medium heat. Sprinkle in the flour and whisk continuously for 2 to 3 minutes to form a roux—a thick paste that will give the bisque its creamy texture. Slowly whisk the heavy cream into the roux and cook until the mixture thickens slightly, about 3 to 4 minutes.
5. Finishing the Bisque:
Remove the bay leaf from the soup. Gradually stir the creamy roux mixture into the pot, blending it with the seafood stock. Add the chopped shrimp and crab meat, warming them through for about 5 minutes. Season the bisque with salt and pepper based on your taste.
6. Serving:
Spoon the warm bisque into bowls and sprinkle with fresh chopped parsley for a pop of color and freshness. Serve it right away with some crusty bread for dipping—it’s perfect for soaking up every last drop.
Can I Use Frozen Seafood for This Bisque?
Yes! Just be sure to thaw frozen shrimp and crab fully in the refrigerator overnight or under cold running water. Pat them dry before adding to avoid extra moisture that can thin the bisque.
Can I Make This Bisque Ahead of Time?
Absolutely! Prepare the bisque up to step 9, then cool and refrigerate for up to 2 days. Reheat gently on the stove before serving, stirring occasionally to keep the cream from separating.
How Do I Store Leftover Bisque?
Store leftovers in an airtight container in the fridge for 3 to 4 days. When reheating, warm slowly over low heat and stir frequently to maintain its smooth texture.
What Can I Substitute for Seafood Stock?
If you don’t have seafood stock, chicken or vegetable broth can work in a pinch. To keep some of that ocean flavor, add a splash of fish sauce or Worcestershire sauce while simmering.
