If you’re longing for something luxurious yet deeply comforting, Crab and Shrimp Seafood Bisque is an absolute must-try. This velvety, seafood-packed soup is everything you want from a bowl of bisque: rich with the natural sweetness of crab and shrimp, smoothly blended with a gentle kick of spice, and finished with a touch of cream. Ideal for chilly evenings, holiday gatherings, or anytime you want to treat yourself, Crab and Shrimp Seafood Bisque is sure to become your go-to recipe for celebrating the flavors of the sea.

Crab and Shrimp Seafood Bisque Recipe - Recipe Image

Ingredients You’ll Need

Get ready for an irresistible soup that only needs a handful of simple but essential ingredients. Each one plays an important role, from building the savory foundation to creating that creamy, comforting finish you’ll crave with every bite.

Butter: Delivers richness and helps to sauté the aromatics for extra flavor.
Olive oil: Balances the butter with a bit of earthiness and prevents scorching.
Onion (finely chopped): Provides a sweet, mellow base that brings depth to the bisque.
Garlic (minced): Adds warmth and a savory punch that lifts the entire soup.
All-purpose flour: Thickens the bisque, giving it that luscious, silky texture.
Dry white wine: Deglazes the pan and infuses brightness to offset the richness.
Seafood or chicken broth: Delivers a flavorful backbone; choose seafood stock for an ocean-forward taste.
Heavy cream: Brings the signature creamy body to the bisque.
Whole milk: Balances the richness of the cream so the soup isn’t too heavy.
Paprika: Introduces beautiful color and gentle smokiness.
Cayenne pepper: Adds just a whisper of heat to round out the flavors.
Salt: Essential for coaxing out all those wonderful flavors in each ingredient.
Black pepper: Gives warmth and a little zing to the bisque.
Cooked shrimp (peeled, deveined, and chopped): Provides a sweet, briny element with tender bites throughout.
Lump crab meat (picked over for shells): Delivers succulent sweetness and elegant texture that takes the bisque to the next level.
Tomato paste: Offers depth and umami, plus a touch of pleasant acidity.
Worcestershire sauce: Adds that “what is that?” subtle complexity in the background.
Fresh lemon juice: Brightens everything at the finish and keeps the flavors lively.
Chopped fresh parsley: Finishes the dish with freshness and a pop of green.

How to Make Crab and Shrimp Seafood Bisque

Step 1: Sauté Aromatics

Begin by melting the butter and olive oil together in a large saucepan over medium heat. Add your finely chopped onion and minced garlic, stirring frequently. Let them cook until they’re soft, fragrant, and just starting to turn golden—about 5 minutes. This step creates a flavorful base that truly sets your Crab and Shrimp Seafood Bisque apart.

Step 2: Create the Roux

Sprinkle in the flour and cook it for about one minute, stirring constantly. This quick cook will eliminate any raw taste from the flour and start building that classic creamy bisque texture you know and love.

Step 3: Add Wine and Broth

Slowly whisk in the dry white wine, letting it bubble for a minute to cook off the sharpness. Gradually pour in the seafood or chicken broth while stirring constantly. This way, you’ll avoid lumps and create a smooth, velvety base for the Crab and Shrimp Seafood Bisque.

Step 4: Season and Simmer

Stir in the tomato paste, Worcestershire sauce, paprika, cayenne, salt, and black pepper. Allow everything to simmer gently for about 10 minutes. This simmer is key; it melds the flavors and reduces the bisque just enough to concentrate that delightful taste.

Step 5: Add Cream, Dairy, and Seafood

Lower the heat and gently stir in the heavy cream and whole milk. Next, fold in the shrimp and lump crab meat, being careful not to break up the delicate crab too much. Let the Crab and Shrimp Seafood Bisque cook for another 5 to 7 minutes, just until everything is heated through and the seafood is tender.

Step 6: Finish with Lemon and Parsley

Just before serving, add the fresh lemon juice and chopped parsley. These final touches bring brightness and a splash of color, balancing the richness of your bisque perfectly.

How to Serve Crab and Shrimp Seafood Bisque

Garnishes

To make your bisque even more irresistible, sprinkle a little extra chopped fresh parsley or a dusting of paprika on top right before serving. A swirl of cream or a few tiny shrimp pieces added to each bowl also looks beautiful and feels extra indulgent.

Side Dishes

Crab and Shrimp Seafood Bisque is bold enough to be the centerpiece, but it pairs perfectly with a slice of warm, crusty baguette. Try serving it with a crisp green salad, cheesy garlic bread, or even some oyster crackers for that classic touch.

Creative Ways to Present

If you want to impress, serve the bisque in toasted bread bowls or elegant little espresso cups as a starter at your next dinner party. Tiny crostini or a lemon wedge on the rim add flair and make every bowl feel restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Crab and Shrimp Seafood Bisque in an airtight container in the refrigerator. It will stay fresh and creamy for up to 3 days, making it perfect for a decadent lunch or second dinner.

Freezing

While bisques with cream can sometimes separate when frozen, you can still store extra portions in freezer-safe containers for up to 2 months. Just give it a good stir after reheating to restore its silky consistency.

Reheating

For best results, reheat Crab and Shrimp Seafood Bisque gently in a saucepan over low heat, stirring frequently. Avoid boiling, which can affect the texture of the seafood and dairy. If it thickens too much, just splash in a little extra broth or milk until it reaches your desired consistency.

FAQs

Can I use frozen shrimp and crab meat?

Absolutely! Just thaw the seafood completely and pat it dry before adding it to the bisque. This helps keep the texture tender and ensures the soup isn’t watered down.

What if I don’t have seafood broth?

Chicken broth is a fine substitute and keeps the flavors mild. For extra seafood flavor, toss in some seafood shells or a splash of bottled clam juice while the broth simmers, then strain them out before finishing the soup.

Is this bisque spicy?

Crab and Shrimp Seafood Bisque has a gentle warmth from the cayenne, but it isn’t overpowering. You can easily adjust the spice level up or down to suit your own tastes by using more or less cayenne pepper.

Which white wine is best for the recipe?

Choose a dry white wine that you enjoy drinking, such as Sauvignon Blanc or Pinot Grigio. Avoid overly sweet varieties, as they can overwhelm the delicacy of the seafood.

Can I blend the bisque to make it ultra-smooth?

For an extra-luxurious texture, blend the soup after adding the cream but before stirring in the shrimp and crab. This step turns the Crab and Shrimp Seafood Bisque perfectly silky and lets the seafood shine in every spoonful.

Final Thoughts

If you’re looking for a show-stopping soup that feels as impressive as it tastes, give Crab and Shrimp Seafood Bisque a spot in your recipe rotation. One spoonful is all it takes to bring a little coastal magic to your table—so go ahead, gather your ingredients, and treat yourself and your loved ones to this unforgettable bowl of creamy, seafood delight!

Crab and Shrimp Seafood Bisque Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy goodness of this Crab and Shrimp Seafood Bisque. A flavorful blend of seafood, spices, and a hint of tanginess makes this soup a decadent treat for seafood lovers.

Ingredients

Scale

Main Ingredients:

2 tablespoons butter
1 tablespoon olive oil
1 small onion (finely chopped)
2 cloves garlic (minced)
2 tablespoons all-purpose flour

Additional Ingredients:

1/4 cup dry white wine
3 cups seafood or chicken broth
1 cup heavy cream
1/2 cup whole milk
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound cooked shrimp (peeled, deveined, and chopped)
1/2 pound lump crab meat (picked over for shells)
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley

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Instructions

Sauté Aromatics: In a large saucepan, melt butter with olive oil over medium heat. Add chopped onion and garlic, cooking until softened, about 5 minutes.
Make Roux: Stir in the flour and cook for 1 minute to form a roux.
Deglaze and Simmer: Slowly whisk in the white wine and cook for another minute. Gradually add the broth while stirring constantly to avoid lumps. Stir in the tomato paste, Worcestershire sauce, paprika, cayenne, salt, and black pepper. Simmer for 10 minutes.
Finish Bisque: Stir in the heavy cream and milk, then add the shrimp and crab meat. Cook for another 5–7 minutes until heated through. Stir in lemon juice and parsley just before serving.