Crab and Shrimp Seafood Bisque is an indulgent and velvety soup that’s rich, creamy, and bursting with the briny flavors of the sea. It’s the kind of recipe that feels like a special treat, perfect for a cozy dinner at home or a dinner party centerpiece.

The combination of tender crab and succulent shrimp with a smooth, flavorful bisque base makes this dish truly unforgettable. And despite how luxurious it tastes, it’s surprisingly easy to make! If you’re craving a decadent, restaurant-quality seafood bisque, you’ve found the right recipe. This dish has all the warmth and comfort of a classic bisque but with the satisfying, delicate flavors of fresh seafood. Even if you’re not typically a soup person, the richness and savoriness of this bisque will win you over. So whether you’re serving it up for a special occasion or a simple weeknight meal, you’re in for a treat.

Kitchen Equipment Needed

Large pot or Dutch oven
Whisk
Immersion blender or regular blender
Ladle
Cutting board
Knife
Measuring cups and spoons

Ingredients Overview

Seafood: Fresh or frozen crab and shrimp give the bisque its signature flavor. Ensure the shrimp is peeled and deveined for convenience.
Aromatic Vegetables: Onions, garlic, and celery provide a flavor base that complements the seafood beautifully.
Liquids: A combination of seafood stock and heavy cream makes for a rich, flavorful broth.
Seasoning: Old Bay seasoning, thyme, and a touch of cayenne bring a gentle heat and a depth of flavor.
Thickening Agents: Flour and butter form a classic roux to create the bisque’s silky texture.

Step-by-Step Instructions

Prepare the Aromatics:
- In a large pot over medium heat, melt the butter. Add diced onions, minced garlic, and chopped celery. Sauté until the vegetables are soft and translucent, about 5-7 minutes.
Make the Roux:
- Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to form a roux. It should be light brown and have a nutty aroma.
Add the Liquids:
- Gradually whisk in the seafood stock, ensuring no lumps remain. Bring to a gentle simmer and let cook for 10 minutes, allowing the flavors to meld.
Blend for a Smooth Base:
- Using an immersion blender, puree the soup base until smooth. If using a regular blender, work in batches and return the mixture to the pot.
Incorporate the Seafood:
- Add the heavy cream, Old Bay seasoning, thyme, and cayenne pepper. Bring back to a simmer and stir in the shrimp and crab meat. Cook for 5-7 minutes, or until the shrimp is pink and cooked through.
Season and Serve:
- Taste and adjust seasoning as needed. Ladle the bisque into bowls and garnish with fresh herbs or a drizzle of cream.

Recipe Tips

Fresh vs. Frozen Seafood: Both work well in this recipe, but ensure frozen seafood is fully thawed and drained to avoid excess liquid.
Blending Tips: Be careful when blending hot liquids. If using a regular blender, vent the lid slightly to allow steam to escape.
Richer Flavor: For an extra layer of flavor, add a splash of sherry or white wine to the soup base before simmering.

What to Serve With This Recipe

A crusty baguette or garlic bread for dipping
A crisp, green salad to balance the richness
A glass of chilled white wine like Sauvignon Blanc or Chardonnay

Frequently Asked Questions

Q: Can I make this bisque ahead of time?
A: Yes, it reheats beautifully! Just store in an airtight container in the fridge for up to 3 days and reheat gently on the stove.

Q: Can I use other types of seafood?
A: Absolutely. Feel free to add scallops, lobster, or clams for a more varied seafood experience.

Q: Is there a dairy-free option?
A: You can substitute coconut milk for heavy cream, though the flavor will be slightly different.

Serving Suggestions

Garnish with fresh chopped parsley or chives for a burst of color.
Serve with oyster crackers or a side of lemon wedges for an extra zing.
Pair with a light soup starter or a simple tomato salad.

Ingredients

2 tablespoons butter
1 small onion, finely diced
2 cloves garlic, minced
2 stalks celery, diced
3 tablespoons all-purpose flour
3 cups seafood stock
1 cup heavy cream
1 teaspoon Old Bay seasoning
1/2 teaspoon dried thyme
A pinch of cayenne pepper (optional)
1/2 pound shrimp, peeled and deveined
1/2 pound lump crab meat
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions

Melt the butter in a large pot over medium heat. Add onions, garlic, and celery. Sauté until soft, about 5-7 minutes.
Stir in the flour to create a roux. Cook for 1-2 minutes, stirring constantly.
Slowly add the seafood stock, whisking to eliminate lumps. Simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth. Add the heavy cream, Old Bay, thyme, and cayenne. Simmer gently.
Add the shrimp and crab, cooking until the shrimp is pink and opaque, about 5-7 minutes.
Season to taste, serve warm, and garnish with fresh herbs.

Enjoy this Crab and Shrimp Seafood Bisque with all its rich, comforting flavors and a hint of the ocean’s essence!