Name: Crab and Shrimp Seafood Bisque
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 pound lump crab meat; 1/2 pound large shrimp, peeled and deveined; 3 tablespoons butter; 2 small shallots, finely chopped; 2 garlic cloves, minced; 1 rib celery, finely diced; 2 tablespoons tomato paste; 1 teaspoon Old Bay seasoning; 1/2 teaspoon paprika; 1/8 teaspoon cayenne pepper (optional); 2 tablespoons all-purpose flour; 2 cups seafood stock (or chicken stock); 1/3 cup dry white wine; 1 cup heavy cream; 2 tablespoons fresh parsley, chopped; Salt and black pepper, to taste

Creamy, rich, and packed with decadent flavor, this Crab and Shrimp Seafood Bisque is one of my all-time favorite comfort foods. I first made this bisque on a chilly winter evening when I was craving something hearty but elegant—and it absolutely delivered. The combination of sweet crab meat and juicy shrimp in a velvety, seasoned broth is pure coastal magic in a bowl.

What I love most about this bisque is how it manages to feel both luxurious and approachable. It’s the kind of dish that makes any dinner feel special, yet it comes together surprisingly easily in your kitchen. Whether you’re serving it as a starter for a dinner party or enjoying it as the main event with warm crusty bread, this bisque always makes a lasting impression.

Why You’ll Love This Crab and Shrimp Seafood Bisque

This bisque has that perfect blend of seafood richness, buttery creaminess, and subtle spice that makes you want to savor every spoonful. It doesn’t require any overly fancy ingredients, yet the flavor profile is deeply satisfying and restaurant-worthy. It’s versatile enough for both a romantic dinner or a cozy family night in.

Plus, the smell that fills the kitchen while it’s simmering is downright intoxicating. Think garlic, herbs, seafood, and a touch of wine mingling into something irresistible. It’s a meal that hugs you from the inside out.

What Kind of Seafood Should I Use?

For the best flavor and texture, I recommend using lump crab meat and large raw shrimp. The crab brings a naturally sweet and buttery richness to the bisque, while the shrimp adds a meaty, tender bite that holds up beautifully in the broth.

If you can get your hands on fresh seafood, go for it. But don’t hesitate to use high-quality frozen crab and shrimp—just make sure they’re fully thawed and well-drained before cooking. Avoid imitation crab, as it lacks the flavor and texture needed for this bisque to truly shine.

Options for Substitutions

If crab isn’t available or you’re looking for more budget-friendly options, you can substitute with more shrimp or even scallops for a similar mouthfeel. Lobster is a luxurious alternative if you’re making this for a special occasion.

For the cream, you can use half-and-half instead of heavy cream for a lighter texture, or full-fat coconut milk if you want a dairy-free twist with a slightly different flavor profile. A splash of dry sherry or white wine can enhance the depth, but it’s optional if you prefer to cook alcohol-free.

Ingredients for this Crab and Shrimp Seafood Bisque

Lump Crab Meat – The star ingredient that adds sweet, tender bites of seafood richness.

Large Shrimp (peeled and deveined) – Adds a firm, juicy texture that complements the creamy bisque beautifully.

Butter – Provides the rich base for sautéing and enhances the luxurious mouthfeel.

Shallots – Milder and slightly sweeter than onions, shallots add subtle aromatic depth.

Garlic – Brings a warm, savory backbone to the bisque.

Celery – Adds a gentle crunch and balances the richness with a vegetal note.

Tomato Paste – Deepens the flavor and adds a slight tangy sweetness.

Old Bay Seasoning – The classic spice blend for seafood, it gives that signature taste.

Paprika – Enhances color and brings a subtle smoky note.

Cayenne Pepper (optional) – For those who like a little kick.

All-Purpose Flour – Helps create the roux for thickening the soup.

Seafood Stock (or chicken stock) – Builds the flavorful liquid base.

Dry White Wine – Adds complexity and brightness to the broth.

Heavy Cream – Creates that indulgently smooth texture.

Fresh Parsley – For garnish and a touch of freshness.

Salt and Black Pepper – To season and balance the flavors.

Step 1: Sauté the Aromatics

In a large heavy-bottomed pot, melt the butter over medium heat. Add the shallots, garlic, and celery. Cook for 4–5 minutes until the vegetables are soft and fragrant, stirring frequently to avoid browning.

Step 2: Build the Flavor Base

Add tomato paste, Old Bay seasoning, paprika, and a pinch of cayenne (if using). Stir everything together for another 2 minutes to toast the spices and deepen the flavor.

Step 3: Create the Roux

Sprinkle the flour over the vegetable mixture and stir constantly for 1–2 minutes. This will form a thick paste that will help the bisque thicken as it cooks.

Step 4: Deglaze and Simmer

Slowly pour in the white wine, stirring to deglaze the pot and lift all the flavorful bits from the bottom. Let it reduce slightly, about 2–3 minutes. Then pour in the seafood stock, stirring to combine.

Step 5: Add Cream and Simmer Again

Bring the mixture to a gentle simmer, then reduce heat to low. Stir in the heavy cream and let everything cook together for about 10–15 minutes, allowing the flavors to blend and the bisque to thicken.

Step 6: Add the Seafood

Gently add the shrimp and crab meat to the bisque. Let it simmer for about 5 minutes, or until the shrimp are cooked through and pink, and the crab is heated through. Be careful not to overcook the seafood.

Step 7: Taste and Adjust

Season with salt and black pepper to taste. If you’d like a smoother texture, you can blend part of the bisque using an immersion blender—just avoid blending the seafood chunks.

Step 8: Serve and Garnish

Ladle the bisque into warm bowls and garnish with freshly chopped parsley. Serve immediately with crusty bread or oyster crackers on the side.

How Long to Prepare the Crab and Shrimp Seafood Bisque

Prep Time: Most of the preparation is focused on chopping vegetables and cleaning the seafood. If you’re using pre-prepped crab and peeled shrimp, this part is done in under 15 minutes. You’ll also need a few minutes to measure out spices and liquids, making the overall prep time around 20 minutes.

Cook Time: The actual cooking involves sautéing, simmering, and blending flavors together. This takes roughly 30 to 35 minutes, depending on how long you let the flavors meld. So in total, you can have this luxurious bisque ready in under an hour, start to finish.

Tips for Perfect Crab and Shrimp Seafood Bisque

Use high-quality seafood: Fresh or well-thawed frozen seafood makes all the difference. Avoid canned or imitation crab.
Sauté gently: Don’t let your aromatics brown too much—this bisque is meant to be smooth and delicately flavored.
Layer your seasoning: Taste and adjust as you go, especially before adding the cream and seafood.
Simmer low and slow: Keep the heat low after adding the cream to avoid curdling or over-reducing.
Serve immediately: Bisque is best fresh—don’t let it sit too long before serving.

Watch Out for These Mistakes While Cooking

Overcooking the seafood: Shrimp and crab both become rubbery if overcooked. Add them at the end and simmer briefly.
Burning the roux: Stir constantly when adding flour to avoid a burnt, chalky taste.
Skipping the wine or acid: A splash of white wine or lemon juice helps balance the richness.
Not straining (if preferred): If you want a silky-smooth bisque, blend and strain before adding seafood.
Undersalting: Cream and seafood both dull saltiness, so check your seasoning carefully at the end.

What to Serve With Crab and Shrimp Seafood Bisque?

1. Crusty French Bread

A warm, crunchy baguette is perfect for soaking up every last drop of bisque.

2. Light Mixed Greens Salad

A fresh salad with vinaigrette balances the richness of the soup.

3. Grilled Asparagus

The smoky, slightly crisp spears offer a lovely contrast to the creamy bisque.

4. Cheddar Biscuits

For a Southern twist, serve this bisque with soft, cheesy biscuits.

5. White Wine

A chilled glass of Chardonnay or Sauvignon Blanc enhances the bisque’s seafood notes.

Storage Instructions

Refrigerator: Store leftover bisque in an airtight container for up to 3 days. Make sure the bisque is fully cooled before sealing it. Reheat gently over low heat, stirring frequently to prevent the cream from separating.

Freezer: Due to the cream and seafood content, freezing isn’t ideal, as the texture may change. However, if necessary, freeze in portions and thaw slowly in the refrigerator before reheating. Stir well when warming to help bring it back together.

Estimated Nutrition (per serving)

Calories: ~410 kcal
Protein: 28g
Carbohydrates: 12g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 180mg
Sodium: 820mg
Fiber: 1g
Sugar: 3g

Frequently Asked Questions

How can I make this bisque spicier?

Add extra cayenne pepper or a splash of hot sauce when seasoning. You can also include a pinch of red pepper flakes with the aromatics.

Can I use milk instead of cream?

You can, but the bisque will be thinner and less rich. Whole milk is better than skim, and you can thicken it more with extra roux.

Is it necessary to use white wine?

No, but it does add depth. You can substitute with seafood stock plus a squeeze of lemon juice for brightness.

Can I blend the soup completely smooth?

Absolutely! If you prefer a silky texture, blend the base before adding the seafood. Just be sure to use a blender-safe liquid and cool slightly first.

How do I reheat leftovers without curdling?

Heat over low heat and stir constantly. Avoid boiling, and add a splash of stock or cream to loosen if needed.

Conclusion

Crab and Shrimp Seafood Bisque is the kind of dish that transforms an ordinary evening into something unforgettable. It’s brimming with coastal charm, easy to make in under an hour, and rich enough to satisfy any craving for comfort. Whether you’re impressing dinner guests or treating yourself to something special, this bisque delivers elegance in every spoonful.