A warm, creamy seafood bisque that comforts and impresses.
introduction
This Creamy Crab & Shrimp Seafood Bisque is rich, smooth, and full of seafood flavor. It uses simple steps and stores well for a few days. If you enjoy cheesy seafood dishes too, try this baked dip for a different shrimp and crab treat: Cheesy shrimp and crab bake dip.
why make this recipe
- It comes together fast and feels special.
- It uses common pantry spices and fresh seafood.
- It works for weeknights or dinner guests.
- The cream makes the soup silky and the seafood gives real flavor.
how to make Creamy Crab & Shrimp Seafood Bisque
Start by softening the onion and celery in butter and oil. Build flavor with garlic, tomato paste, and a light roux of flour. Add stock and spices, simmer, then blend part of the soup for a smooth base. Stir in cream, add shrimp until just cooked, then fold in crab at the end. Finish with lemon and parsley.
Ingredients :
1/2 lb raw shrimp, peeled, deveined, and chopped, 1/2 lb lump crab meat, picked over for shells, Salt & black pepper, to taste, 1/2 tsp smoked paprika, 3 tbsp butter, 1 tbsp olive oil, 1 small onion, finely diced, 2 celery stalks, finely diced, 3 cloves garlic, minced, 2 tbsp tomato paste, 2 tbsp all-purpose flour, 3 cups seafood stock (or chicken stock), 1 cup heavy cream, 1/2 cup half-and-half, 1/2 tsp Old Bay seasoning, 1/4 tsp cayenne pepper (optional, for heat), 1/2 tsp dried thyme, 1 bay leaf, 1 tbsp fresh lemon juice, 2 tbsp chopped fresh parsley, Extra cream or butter (optional, for richness)
Directions :
Step 1: In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add onion and celery, cooking until soft and translucent (about 5–6 minutes). Stir in garlic and cook for 30 seconds until fragrant. Step 2: Add tomato paste and cook for 1–2 minutes to deepen the flavor. Sprinkle in flour and stir constantly for 1 minute to create a light roux. Step 3: Slowly whisk in seafood stock until smooth. Add Old Bay, smoked paprika, thyme, cayenne (if using), bay leaf, salt, and pepper. Bring to a gentle simmer and cook for 10 minutes. Step 4: For a silky bisque, remove bay leaf and blend part or all of the soup using an immersion blender (or carefully blend in batches). Return to pot. Step 5: Stir in heavy cream and half-and-half. Add shrimp and simmer gently for 3–4 minutes until just cooked. Fold in crab meat and cook 1–2 minutes more. Step 6: Remove from heat. Stir in lemon juice and parsley. Taste and adjust seasoning. Add a pat of butter or splash of cream if desired.
how to serve Creamy Crab & Shrimp Seafood Bisque
Serve hot in shallow bowls. Garnish with extra parsley, a drizzle of cream, or a pat of butter. Toasted bread, crusty rolls, or simple crackers match well. For a finger-food balance, serve a small spicy shrimp appetizer like Creamy Bang Bang Shrimp on the side.
how to store Creamy Crab & Shrimp Seafood Bisque
- Refrigerate in an airtight container for up to 3 days.
- Reheat gently on low heat so the cream does not separate. Stir often.
- Freezing is not ideal with cream; if you must freeze, leave out the cream, freeze the base, and add fresh cream when you reheat.
tips to make Creamy Crab & Shrimp Seafood Bisque
- Do not overcook shrimp; they cook fast and become rubbery.
- Blend only part of the soup for texture, or all for a silky finish.
- Use good stock for better flavor; seafood stock boosts taste but chicken stock works.
- Taste and adjust seasoning after adding cream. A little lemon brightens the bowl.
- Use lump crab meat and pick over shells carefully.
variation (if any)
- Swap crab for lobster or add scallops.
- For a lighter version, use half the cream and more stock or use milk with a little cornstarch.
- Add a splash of dry sherry or white wine for depth.
- Increase heat with extra cayenne or a pinch of chili flakes.
FAQs
Q: Can I use frozen shrimp or crab?
A: Yes. Thaw and pat dry before adding. Frozen seafood works fine and saves time.
Q: Can I make this ahead?
A: Yes. Make the base a day ahead, cool, and refrigerate. Add seafood and cream when reheating.
Q: Can I skip the cream?
A: You can use less cream or replace with milk, but the soup will be thinner and less rich.
Q: How do I thicken the bisque if it is too thin?
A: Simmer longer to reduce, or mix a small spoon of flour or cornstarch with cold water and whisk in a little at a time.
Q: Is it safe to reheat seafood soup?
A: Yes, reheat gently to 165°F (74°C) and avoid long high-heat cooking to keep seafood tender.
Conclusion
This bisque brings warm, creamy seafood to your table with simple steps and bold flavor. For another take on crab and shrimp, see this detailed version: Crab and Shrimp Seafood Bisque – Taste Of Recipe.
Creamy Crab & Shrimp Seafood Bisque
Ingredients
Method
- In a large pot or Dutch oven, melt butter with olive oil over medium heat.
- Add onion and celery, cooking until soft and translucent (about 5–6 minutes).
- Stir in garlic and cook for 30 seconds until fragrant.
- Add tomato paste and cook for 1–2 minutes to deepen the flavor.
- Sprinkle in flour and stir constantly for 1 minute to create a light roux.
- Slowly whisk in seafood stock until smooth.
- Add Old Bay, smoked paprika, thyme, cayenne (if using), bay leaf, salt, and pepper.
- Bring to a gentle simmer and cook for 10 minutes.
- For a silky bisque, remove bay leaf and blend part or all of the soup using an immersion blender (or carefully blend in batches). Return to pot.
- Stir in heavy cream and half-and-half. Add shrimp and simmer gently for 3–4 minutes until just cooked.
- Fold in crab meat and cook 1–2 minutes more.
- Remove from heat. Stir in lemon juice and parsley. Taste and adjust seasoning.
- Add a pat of butter or splash of cream if desired.