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Creamy crab and shrimp seafood bisque served in a bowl with garnishes.

Creamy Crab & Shrimp Seafood Bisque

A warm, creamy seafood bisque that comforts and impresses, rich in flavor and easy to prepare.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Seafood Ingredients
  • 1/2 lb raw shrimp, peeled, deveined, and chopped Thaw if using frozen shrimp
  • 1/2 lb lump crab meat, picked over for shells Use lump crab for best texture
Vegetables
  • 1 small onion, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
Liquids & Fats
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 3 cups seafood stock (or chicken stock) Use high-quality stock
  • 1 cup heavy cream
  • 1/2 cup half-and-half For added creaminess
  • 1 tbsp fresh lemon juice Add zest for extra flavor
  • 1 tbsp extra cream or butter (optional) For extra richness
Spices & Seasoning
  • 1/2 tsp salt To taste
  • to taste black pepper To taste
  • 1/2 tsp smoked paprika
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp cayenne pepper (optional) For heat
  • 1/2 tsp dried thyme
  • 1 bay leaf
Garnish
  • 2 tbsp chopped fresh parsley For garnish

Method
 

Preparation
  1. In a large pot or Dutch oven, melt butter with olive oil over medium heat.
  2. Add onion and celery, cooking until soft and translucent (about 5–6 minutes).
  3. Stir in garlic and cook for 30 seconds until fragrant.
Cooking
  1. Add tomato paste and cook for 1–2 minutes to deepen the flavor.
  2. Sprinkle in flour and stir constantly for 1 minute to create a light roux.
  3. Slowly whisk in seafood stock until smooth.
  4. Add Old Bay, smoked paprika, thyme, cayenne (if using), bay leaf, salt, and pepper.
  5. Bring to a gentle simmer and cook for 10 minutes.
  6. 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.
  7. Stir in heavy cream and half-and-half. Add shrimp and simmer gently for 3–4 minutes until just cooked.
  8. Fold in crab meat and cook 1–2 minutes more.
Finishing Touches
  1. Remove from heat. Stir in lemon juice and parsley. Taste and adjust seasoning.
  2. Add a pat of butter or splash of cream if desired.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on low heat so the cream does not separate.