Indulge in the luxurious comfort of this Creamy Crab and Shrimp Seafood Bisque — a velvety, restaurant-quality soup that’s bursting with flavor.
It’s loaded with tender shrimp, sweet lump crab meat, aromatic herbs, and just the right touch of spice. Perfect for a special occasion, date night, or cozy dinner, this bisque feels fancy but is surprisingly easy to make at home.
💛 Why You’ll Love This Recipe
- Rich & Creamy: A silky-smooth base made with butter, cream, and seafood stock.
- Big on Flavor: Infused with garlic, wine, and classic seafood seasoning.
- Impressively Easy: Simple steps and minimal prep for an elegant result.
- Perfect for Any Occasion: From holidays to weeknights, it’s always a hit.
🛒 Ingredients
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 2 tbsp all-purpose flour
- 3 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1/2 cup white wine
- 1/2 tsp Old Bay seasoning
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 oz lump crab meat
- 8 oz shrimp, peeled, deveined, and chopped
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- 1/4 cup fresh parsley, chopped
👨🍳 Instructions
Step 1: Sauté the Aromatics
In a large soup pot or Dutch oven, melt butter over medium heat.
Add chopped onion, garlic, and celery. Sauté for 3–4 minutes, until softened and fragrant.
Step 2: Build the Bisque Base
Stir in flour and cook for 1–2 minutes to eliminate the raw flour taste.
Gradually whisk in seafood stock and white wine, stirring constantly to prevent lumps.
Add tomato paste, Worcestershire sauce, Old Bay seasoning, cayenne pepper (if using), salt, and black pepper.
Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to develop.
Step 3: Add Seafood and Cream
Stir in chopped shrimp and crab meat. Cook for 5 minutes, or until the shrimp are pink and opaque.
Pour in heavy cream and lemon juice, and simmer for another 5 minutes, stirring to combine.
Step 4: Finish and Serve
Remove from heat and stir in chopped parsley.
Ladle into bowls and serve hot with crusty bread or oyster crackers.
Enjoy every creamy, comforting spoonful! 🥣✨
🧊 Storage & Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm gently over low heat on the stove, stirring occasionally. Avoid boiling.
- Freeze: Not ideal — cream-based soups may curdle after freezing and reheating.
🦐 Creamy Shrimp & Crab Bisque
Equipment
- Large soup pot or Dutch oven
- Whisk
- Ladle
- Cutting board & knife
- Measuring cups and spoons
Ingredients
- 2 tbsp butter
- 1 small onion chopped
- 2 cloves garlic minced
- 2 celery stalks diced
- 2 tbsp all-purpose flour
- 3 cups seafood stock
- 1/2 cup dry white wine
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/4 tsp cayenne pepper optional
- Salt and black pepper to taste
- 1/2 lb shrimp peeled, deveined, and chopped
- 1/2 lb lump crab meat
- 1 cup heavy cream
- 1 tbsp lemon juice
- 2 tbsp fresh parsley chopped
- Crusty bread or oyster crackers for serving
Instructions
- Step 1: Sauté the Aromatics
- In a large soup pot, melt butter over medium heat.
- Add onion, garlic, and celery. Sauté 3–4 minutes until softened and fragrant.
- Step 2: Build the Bisque Base
- Stir in flour and cook for 1–2 minutes.
- Gradually whisk in seafood stock and wine to avoid lumps.
- Add tomato paste, Worcestershire, Old Bay, cayenne (if using), salt, and pepper.
- Bring to a gentle simmer and cook for 10 minutes.
- Step 3: Add Seafood and Cream
- Stir in chopped shrimp and crab meat. Cook for 5 minutes until shrimp are pink and opaque.
- Add heavy cream and lemon juice. Simmer for 5 more minutes.
- Step 4: Finish and Serve
- Remove from heat and stir in fresh parsley.
- Ladle into bowls and serve hot with crusty bread or oyster crackers.
Notes
🔍 Nutrition (Per Serving – Approximate)
- Calories: 360
- Protein: 22g
- Carbohydrates: 8g
- Fat: 25g
- Sugar: 2g
- Sodium: 780mg
🔥 Pro Tips for the Best Bisque
- Use Fresh or High-Quality Seafood: For best flavor and texture.
- Blend It Smooth: For a more refined bisque, blend half of the base before adding the seafood.
- Add Heat to Taste: Use more cayenne or a dash of hot sauce for a spicier profile.
- Don’t Overcook Seafood: Add shrimp at the end and cook just until pink.
🔄 Flavor Variations
- No Wine? Use more stock with a splash of lemon juice
- Extra Heat: Add red pepper flakes or hot sauce
- More Veggies: Add finely diced carrots or bell pepper
- Smoky Twist: Use smoked paprika or a touch of liquid smoke
📊 Nutrition (Per Serving – Approx.)
- Calories: 360
- Protein: 22g
- Carbs: 8g
- Fat: 25g
- Sodium: 780mg
- Sugar: 2g
❓ FAQs
Can I use canned crab meat?
Yes, just make sure it’s labeled as lump or premium and is well-drained.
What can I use instead of white wine?
Chicken broth or seafood stock makes a fine substitute if you prefer not to use wine.
Is it freezer-friendly?
Not recommended — the cream may separate upon reheating. It’s best enjoyed fresh or refrigerated.
Can I make it ahead?
Absolutely! The flavors deepen after a few hours, so making it earlier in the day works well.
✅ Final Thoughts
This Creamy Crab and Shrimp Seafood Bisque is an elevated yet easy way to enjoy rich seafood flavors in every spoonful. Silky, savory, and full of character, it’s perfect for special dinners, holiday menus, or just a cozy soup night at home.
Serve it with a hunk of bread, a sprinkle of herbs, and your favorite wine — and savor every buttery bite. 🦐🦀🍲
