Creamy Crab and Shrimp Seafood Bisque

Creamy Crab and Shrimp Seafood Bisque

ByLaura

There is something undeniably comforting about a warm bowl of creamy bisque, especially when it’s brimming with sweet crab and tender shrimp. The aroma alone will have you hovering near the pot, spoon in hand, ready for that first silky taste. Rich, velvety, and indulgent, this seafood bisque feels like a restaurant-worthy dish, yet it’s one you can bring to life right in your own kitchen.

Behind the Recipe

This bisque carries a special nostalgia. Growing up near the coast, seafood dinners were a highlight of family gatherings. A pot of bisque simmering away always meant something memorable was happening holidays, birthdays, or just those slow Sundays when family gathered without rush. The magic was in the anticipation, waiting for the creamy blend of seafood and spices to deepen and meld.

Recipe Origin or Trivia

Bisque originated in France, traditionally made with crustaceans like lobster, crab, or shrimp. Its name comes from the Bay of Biscay, a nod to the seafood-rich waters that inspired its creation. Originally, shells were ground into pastes to flavor the soup, which gave bisque its depth. Over time, chefs refined the process to achieve the smooth, creamy texture we know today. In many coastal American kitchens, bisque has become a cherished dish, bridging French tradition with local seafood abundance.

Why You’ll Love Creamy Crab and Shrimp Seafood Bisque

Rich in flavor yet surprisingly approachable, this bisque will win you over for so many reasons.

Versatile: Perfect for a cozy family dinner or as an elegant starter for a special gathering.

Budget-Friendly: Using shrimp and crab makes it luxurious without the lobster price tag.

Quick and Easy: Ready in under an hour, so you don’t have to spend all day in the kitchen.

Customizable: Add a splash of spice, extra herbs, or swap seafood to your liking.

Crowd-Pleasing: Creamy, flavorful, and universally loved—this is a dish everyone will enjoy.

Make-Ahead Friendly: The flavors deepen overnight, so it tastes even better the next day.

Great for Leftovers: Reheat gently, and you have a second round of indulgence.

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Creamy Crab and Shrimp Seafood Bisque

Creamy Crab and Shrimp Seafood Bisque

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French-inspired American coastal
  • Diet: Halal
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Description

A velvety, restaurant-worthy bisque brimming with sweet lump crab and tender shrimp, gently seasoned with Old Bay and paprika, and finished with rich cream for a silky, cozy bowl of comfort.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 medium carrot, finely chopped
  • 4 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 4 cups seafood stock
  • 1 cup crushed tomatoes
  • 1½ cups heavy cream
  • 1 pound shrimp, peeled and deveined
  • 8 ounces lump crab meat, picked over
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon sweet paprika
  • 1 teaspoon fine sea salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 2 tablespoons fresh parsley, chopped, plus more for garnish

Instructions

  1. Preheat Your Equipment: Set a large soup pot over medium heat.
  2. Combine Ingredients: Add butter and olive oil, then cook onion, celery, carrot, and garlic, stirring occasionally, until very soft and fragrant, 6 to 8 minutes.
  3. Prepare Your Cooking Vessel: Sprinkle in the flour and stir constantly for 1 minute to coat the vegetables and remove the raw flour taste.
  4. Assemble the Dish: Gradually whisk in seafood stock until smooth, then add crushed tomatoes. Bring to a gentle simmer.
  5. Cook to Perfection: Simmer 20 minutes, then blend the soup with an immersion blender or carefully in batches until velvety. Return to the pot and stir in heavy cream, Old Bay, paprika, salt, and pepper.
  6. Finishing Touches: Add shrimp and crab, simmering gently until shrimp are pink and just cooked through, 3 to 4 minutes. Stir in parsley.
  7. Serve and Enjoy: Ladle into warm bowls, garnish with extra parsley, and serve hot with crusty bread.

Notes

  • Note: Avoid boiling after adding cream to keep the texture silky.
  • Taste and adjust seasoning at the end for perfect balance.
  • For brightness, add a light squeeze of lemon just before serving.
  • If reheating, warm gently over low heat, stirring often.

Nutrition

  • Serving Size: 1 bowl, about 1.5 cups
  • Calories: 380
  • Sugar: 6g
  • Sodium: 980mg
  • Fat: 24g
  • Saturated Fat: 13g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 170mg

Keywords: seafood bisque, crab bisque, shrimp bisque, creamy soup, Old Bay, holiday starter, make-ahead soup, weeknight dinner, no wine bisque, stovetop bisque

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Chef’s Pro Tips for Perfect Results

The secret to a restaurant-quality bisque is all in the little details.

  1. Use seafood stock: It enhances the natural sweetness of the crab and shrimp.
  2. Sauté aromatics slowly: Onion, celery, and garlic should be cooked until soft and fragrant for depth of flavor.
  3. Add cream at the end: This prevents curdling and keeps the bisque silky smooth.
  4. Don’t overcook the seafood: Shrimp and crab should be added last to stay tender.
  5. Blend with care: For the best texture, puree the base until velvety before adding the seafood back in.

Kitchen Tools You’ll Need

Before we dive in, gather the right tools to make your cooking smooth and enjoyable.

Large soup p

ot: For simmering the bisque evenly.
Blender or immersion blender: To achieve the smooth, creamy consistency.
Wooden spoon: Ideal for stirring without scratching your pot.
Measuring cups and spoons: Precision makes a big difference in bisques.
Ladle: For serving those perfect, steaming bowls.

Ingredients in Creamy Crab and Shrimp Seafood Bisque

Each ingredient plays its part, creating layers of flavor and texture.

  1. Butter: 4 tablespoons to sauté aromatics and build a rich base.
  2. Olive oil: 1 tablespoon to balance richness and prevent burning.
  3. Yellow onion: 1 medium, finely chopped for sweetness and depth.
  4. Celery: 2 stalks, finely chopped for freshness and balance.
  5. Carrot: 1 medium, finely chopped to add natural sweetness.
  6. Garlic: 4 cloves, minced for aroma and flavor.
  7. All-purpose flour: 3 tablespoons as the thickening agent.
  8. Seafood stock: 4 cups for a savory backbone.
  9. Crushed tomatoes: 1 cup for a touch of acidity and color.
  10. Heavy cream: 1 ½ cups to create that luxurious creamy texture.
  11. Shrimp: 1 pound, peeled and deveined as one of the stars of the dish.
  12. Lump crab meat: 8 ounces for sweetness and delicate texture.
  13. Old Bay seasoning: 1 teaspoon for classic seafood flavor.
  14. Paprika: 1 teaspoon for gentle smokiness.
  15. Salt and black pepper: to taste to balance the flavors.
  16. Fresh parsley: 2 tablespoons, chopped for garnish and freshness.

Ingredient Substitutions

Because sometimes flexibility is key in the kitchen.

Seafood stock: Chicken or vegetable broth if seafood stock isn’t available.
Heavy cream: Half-and-half for a lighter version.
Shrimp: Scallops or firm white fish work beautifully.
Crab meat: Imitation crab or extra shrimp if fresh crab isn’t accessible.

ding">Ingredient Spotlight

Lump Crab Meat: Delicate and naturally sweet, this ingredient elevates the bisque into something extraordinary.

Old Bay Seasoning: A staple in coastal cooking, its blend of spices enhances seafood without overpowering.

Instructions for Making Creamy Crab and Shrimp Seafood Bisque

Now comes the fun part—bringing everything together into one luscious dish.

  1. Preheat Your Equipment: Warm a large soup pot over medium heat.
  2. Combine Ingredients: Add butter and olive oil, then sauté onion, celery, carrot, and garlic until soft and fragrant.
  3. Prepare Your Cooking Vessel: Stir in the flour to coat the vegetables, cooking for a minute to remove raw flavor.
  4. Assemble the Dish: Slowly whisk in seafood stock and crushed tomatoes. Bring to a gentle simmer.
  5. Cook to Perfection: Simmer for 20 minutes, then blend until smooth. Stir in cream, Old Bay, paprika, salt, and pepper.
  6. Finishing Touches: Add shrimp and crab, cooking just until the shrimp turn pink and tender.
  7. Serve and Enjoy: Ladle into bowls, garnish with parsley, and enjoy while hot.

ding">Texture & Flavor Secrets

The magic of this bisque lies in its contrasts. The base is velvety smooth, the shrimp bring a slight firmness, and the crab adds delicate flakes that melt on the tongue. Cream and tomatoes intertwine for richness with a gentle tang, while Old Bay seasoning ties it all together with that unmistakable seafood warmth.

Cooking Tips & Tricks

Here are a few more tricks to help you nail this recipe every time:

  • Always taste and adjust seasoning at the end for balance.
  • If reheating, warm on low heat to prevent cream from separating.
  • For extra depth, add a splash of lemon juice before serving.

ding">What to Avoid

It’s easy to sidestep common mistakes with a little care.

  • Avoid overcooking seafood, as it becomes rubbery.
  • Don’t skip blending; the smooth texture is key to bisque.
  • Resist boiling after adding cream to prevent curdling.

Nutrition Facts

Servings: 6
Calories per serving: 380

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

This bisque is even better the next day. Prepare the base ahead and refrigerate, then add shrimp and crab when reheating for best texture. Store leftovers in an airtight container for up to 3 days. You can also freeze the bisque without cream, then add cream when reheating for freshness.