This Creamy Crab and Shrimp Seafood Bisque is luxuriously smooth, rich, and filled with tender shrimp and sweet lump crab meat. It’s the perfect comforting soup for special occasions or whenever you crave a restaurant-quality seafood dish made right at home.
Why You’ll Love This Recipe
• Rich and velvety texture with deep seafood flavor
• Perfect balance of shrimp and sweet lump crab meat
• Elegant enough for entertaining yet simple to prepare
• Ready in under an hour
• Customizable spice level and creaminess
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb raw shrimp, peeled and deveined
8 oz lump crab meat, picked over for shells
3 tbsp unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups seafood stock
1 cup heavy cream
1 cup whole milk
1/2 cup dry cooking sherry
1 tbsp tomato paste
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)
1/2 tsp dried thyme
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
Directions
Prepare the shrimp by chopping half of them into small bite-sized pieces and leaving the remaining half whole for texture. Set aside.
In a large pot or Dutch oven over medium heat, melt the butter. Add the finely chopped onion and cook for 4–5 minutes until softened and translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the onion mixture and stir continuously for 2–3 minutes to create a light roux. Do not allow it to brown.
Gradually whisk in the seafood stock, ensuring there are no lumps. Add the tomato paste and stir until fully incorporated.
Pour in the heavy cream and whole milk, stirring constantly. Bring the mixture to a gentle simmer.
Add paprika, cayenne pepper (if using), dried thyme, salt, and black pepper. Let the bisque simmer gently for 10 minutes, stirring occasionally.
Add the chopped shrimp and cook for 3–4 minutes until pink and opaque.
Stir in the whole shrimp, lump crab meat, and cooking sherry. Simmer for an additional 3–4 minutes, being careful not to overcook the seafood.
Finish with fresh lemon juice and chopped parsley. Taste and adjust seasoning if needed.
Serve hot, garnished with additional parsley if desired.
Spicy Version
Increase cayenne pepper to 1/2 teaspoon or add a dash of hot sauce for more heat.
Extra Smooth Bisque
Blend half of the soup using an immersion blender before adding the seafood for a smoother texture.
Lighter Option
Substitute half-and-half for heavy cream to reduce richness while maintaining creaminess.
Herb-Enhanced
Add a bay leaf while simmering and remove before serving for deeper aromatic flavor.
Vegetable Addition
Finely diced celery and carrots can be sautéed with the onions for added depth.
Storage/Reheating
Refrigeration
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
Seafood bisque can be frozen, but the texture may slightly change due to the cream. Freeze in airtight containers for up to 2 months.
Reheating
Reheat gently over low heat on the stovetop, stirring frequently. Avoid boiling, as this can cause the cream to separate and the seafood to toughen. If needed, add a splash of milk or stock to restore creaminess.
FAQs
Can I use pre-cooked shrimp?
Yes, but add it during the final 2–3 minutes of cooking to prevent overcooking.
What type of crab meat works best?
Lump crab meat is ideal because it provides large, sweet pieces with great texture.
Can I make this bisque ahead of time?
Yes. Prepare the base ahead and add the seafood just before serving for the freshest flavor.
Can I substitute seafood stock?
Yes, you can use chicken stock if seafood stock is unavailable, though seafood stock provides deeper flavor.
How do I thicken the bisque further?
Allow it to simmer longer to reduce, or mix 1 teaspoon cornstarch with 1 tablespoon water and stir it in gently.
Can I omit the sherry?
Yes. The bisque will still be delicious, but the sherry adds depth and subtle sweetness.
Why is my bisque too thin?
It may need more simmering time, or the roux may not have cooked long enough to thicken properly.
Can I use frozen seafood?
Yes. Thaw completely and pat dry before adding to prevent excess water in the bisque.
What should I serve with seafood bisque?
Crusty bread, garlic toast, or a simple green salad pair beautifully.
How do I prevent overcooking the seafood?
Add seafood near the end of cooking and simmer gently, never at a rolling boil.
Conclusion
Creamy Crab and Shrimp Seafood Bisque is the ultimate comfort soup with a refined touch. With its velvety base, tender shrimp, and sweet crab meat, it delivers elegant flavor in every spoonful. Whether served for a cozy dinner or a special gathering, this bisque is guaranteed to impress and satisfy.
This Creamy Crab and Shrimp Seafood Bisque is a rich, velvety soup filled with tender shrimp and sweet lump crab meat. With its smooth texture and deep seafood flavor, it’s an elegant yet comforting dish perfect for special occasions or a cozy homemade dinner.
Total Time:45 minutes
Yield:4–6 servings
Ingredients
1 lb raw shrimp, peeled and deveined
8 oz lump crab meat, picked over for shells
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups seafood stock
1 cup heavy cream
1 cup whole milk
1/2 cup dry cooking sherry
1 tablespoon tomato paste
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon dried thyme
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Instructions
Chop half of the shrimp into bite-sized pieces, leaving the remaining shrimp whole. Set aside.
Melt butter in a large pot over medium heat. Add onion and sauté 4–5 minutes until softened.
Add garlic and cook 30 seconds until fragrant.
Sprinkle flour over mixture and stir continuously for 2–3 minutes to form a light roux.
Gradually whisk in seafood stock until smooth. Stir in tomato paste.
Add heavy cream and milk. Bring to a gentle simmer, stirring frequently.
Season with paprika, cayenne (if using), thyme, salt, and pepper. Simmer 10 minutes.
Add chopped shrimp and cook 3–4 minutes until pink and opaque.
Stir in whole shrimp, crab meat, and sherry. Simmer gently 3–4 more minutes.
Finish with lemon juice and parsley. Adjust seasoning as needed.
Serve hot, garnished with additional parsley if desired.
Notes
Avoid boiling after adding seafood to prevent overcooking.
Blend part of the soup for a smoother texture if desired.
Use lump crab meat for best flavor and texture.
Store refrigerated up to 3 days.
Reheat gently over low heat to maintain creaminess.
