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Creamy crab and shrimp seafood bisque

This Creamy Crab and Shrimp Seafood Bisque is the ultimate comfort food, crafted with love by a Home Cook Mom! Packed with succulent seafood, velvety cream, and zesty seasonings, this bisque is perfect for chilly nights or festive dinners. Made in under an hour and layered with deep flavors, it's a coastal classic that's both easy and elegant.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course, Soup
Cuisine: American, French
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small yellow onion finely chopped
  • 2 garlic cloves minced
  • 1 celery stalk finely diced
  • 2 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 4 cups seafood or chicken stock
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne optional for heat
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon ground black pepper
  • 8 oz cooked lump crab meat
  • 8 oz medium shrimp peeled and deveined
Optional Add-ins
  • Dash of Old Bay seasoning
  • 1/4 cup sherry for added depth
  • Fresh thyme or dill for garnish
  • Crusty bread or oyster crackers for serving

Equipment

  • Large soup pot or Dutch oven
  • Whisk
  • Ladle
  • Immersion blender (optional)

Method
 

Sauté the Aromatics:
  1. Heat butter and oil in a large pot over medium heat. Add onion, garlic, and celery. Sauté until soft and fragrant, about 5 minutes.
Tomato Time:
  1. Stir in tomato paste and cook for 2 minutes to caramelize it slightly.
Make the Roux:
  1. Sprinkle flour into the pot, stir continuously for 2–3 minutes to eliminate the raw flour taste.
Deglaze with Wine:
  1. Slowly pour in the wine while whisking to avoid lumps.
Build the Base:
  1. Add the stock, stir, and bring to a simmer.
Creamy Goodness:
  1. Add cream, milk, paprika, cayenne, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally.
Add the Seafood:
  1. Gently stir in crab and shrimp. Simmer another 5–7 minutes until shrimp are pink and fully cooked.
Taste & Adjust:
  1. Season to your liking. Add sherry if desired.
Serve It Up:
  1. Ladle into bowls, top with herbs, and serve with bread.

Notes

Creamy Crab and Shrimp Seafood Bisque – Helpful Tips

Seafood Selection Matters
  • Use fresh lump crab meat for the best flavor and texture—make sure to pick through for shells before adding.
  • Shrimp should be peeled, deveined, and chopped into bite-sized pieces. Smaller shrimp also work great whole!
  • No fresh seafood? High-quality frozen crab and shrimp are totally fine—just thaw completely and pat dry to avoid watering down your bisque.
Building the Flavor Base
  • Don’t skip the aromatics—sautéing onion, garlic, celery, and carrot in butter forms the base of that signature creamy bisque richness.
  • A splash of dry sherry or white wine adds depth and a restaurant-style finish. Simmer it down before adding stock to mellow out the alcohol.
Perfectly Creamy Texture
  • To keep it smooth and rich, blend part of the soup (before adding seafood) using an immersion blender or countertop blender.
  • Use heavy cream for the velvety finish, or try half-and-half if you prefer it a little lighter.
  • Add seafood after blending and cook just until tender to avoid rubbery shrimp or mushy crab.
Seasoning Like a Pro
  • A touch of Old Bay, cayenne pepper, or paprika gives the bisque that familiar coastal warmth.
  • Taste and adjust salt and acid after adding seafood—it might need a little more lemon juice or seasoning at the end.
Garnish Game Strong
  • A swirl of cream, a sprinkle of fresh chives or parsley, and a few whole shrimp on top really dress it up!
  • Serve with toasted baguette, oyster crackers, or even grilled cheese croutons for dipping joy.
Make-Ahead & Storage Tips
  • You can make the base (without seafood) a day ahead and chill it—just add crab and shrimp before serving and gently reheat.
  • Store leftovers up to 3 days in the fridge. Avoid freezing—cream-based soups can separate and seafood may get rubbery.
Bonus Ideas & Variations
  • Add a handful of lobster meat or scallops for a luxe twist.
  • Want a little heat? Toss in a diced jalapeño or drizzle of hot sauce.
  • Serving a crowd? Double the batch and keep it warm in a slow cooker on low setting.