A luxurious and creamy seafood bisque featuring tender crab meat and succulent shrimp, infused with aromatic vegetables and spices. This elegant dish is perfect for special occasions, dinner parties, or a comforting meal at home. Its rich, velvety texture and deep seafood flavor make it a true gourmet delight.

Why You’ll Love This Recipe

Rich and indulgent – A creamy, flavorful bisque packed with seafood goodness.
Easy to make – Simple steps with restaurant-quality results.
Perfect for special occasions – A sophisticated dish that impresses guests.
Customizable – Adjust seasonings and ingredients to your taste.
Pairs well with sides – Enjoy it with crusty bread or oyster crackers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 stalk celery, finely chopped
1 small carrot, grated
3 tablespoons all-purpose flour
3 cups seafood stock or fish broth
1 cup heavy cream
½ cup dry white cooking wine or additional seafood stock
1 cup lump crab meat
1 cup medium shrimp, peeled and deveined
½ teaspoon smoked paprika
½ teaspoon Old Bay seasoning
¼ teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Paprika for sprinkling (optional)
Crusty bread or oyster crackers (for serving)

Directions

1. Sauté the Aromatics

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the onion, garlic, celery, and carrot, and sauté until softened, about 5 minutes.

2. Create the Roux

Stir in the flour and cook for 2-3 minutes, stirring constantly, until it forms a light golden paste.

3. Add the Liquid Base

Gradually whisk in the seafood stock and bring to a simmer. Cook until slightly thickened, about 10 minutes.
Stir in the heavy cream and white wine (or additional stock), combining well.

4. Season the Bisque

Add the smoked paprika, Old Bay seasoning, cayenne pepper (if using), salt, and black pepper.
Simmer for another 10 minutes, stirring occasionally.

5. Cook the Seafood

Add the crab meat and shrimp to the pot.
Cook until the shrimp are pink and opaque, about 5 minutes.

6. Final Touches and Serving

Taste and adjust seasoning as needed.
Serve hot, garnished with chopped fresh parsley and a sprinkle of paprika.
Accompany with crusty bread or oyster crackers for dipping.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Calories: Approximately 325 kcal per serving

Variations

Make it spicier – Increase the cayenne pepper or add a dash of hot sauce.
Use different seafood – Try scallops, lobster, or clams for variety.
Dairy-free option – Substitute heavy cream with coconut milk for a lighter, non-dairy version.
Extra depth of flavor – Add a splash of lemon juice for brightness.
Thicker bisque – Blend a portion of the soup before adding the seafood for a creamier consistency.

Storage/Reheating

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm over low heat on the stovetop, stirring occasionally. Add a splash of broth or cream to maintain the consistency. Avoid boiling to prevent curdling.
Freezing: This bisque is best enjoyed fresh, but you can freeze it for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

FAQs

1. What makes a bisque different from other soups?

A bisque is a smooth, creamy soup traditionally made with seafood and a rich, velvety texture.

2. Can I use canned crab meat?

Yes, but fresh lump crab meat offers the best flavor and texture.

3. How do I prevent my bisque from being too thin?

Let the soup simmer until it slightly thickens, or blend part of it before adding the seafood.

4. Can I substitute the heavy cream?

Yes, you can use half-and-half, coconut milk, or a dairy-free alternative.

5. What’s the best wine to use in this bisque?

A dry white wine like Sauvignon Blanc or Pinot Grigio enhances the flavor.

6. Is this bisque gluten-free?

No, but you can replace the all-purpose flour with a gluten-free alternative or cornstarch.

7. Can I add potatoes for a heartier soup?

Yes, diced potatoes can be added for extra substance.

8. How do I know when the shrimp is cooked?

Shrimp turns pink and opaque when fully cooked, usually within 5 minutes.

9. Can I make this bisque ahead of time?

Yes, prepare it up to a day in advance, but add the seafood just before serving for the best texture.

10. What can I serve with this bisque?

Crusty bread, oyster crackers, or a light green salad make excellent accompaniments.

Conclusion

Crab and Shrimp Seafood Bisque is a rich, elegant dish perfect for special occasions or a comforting meal at home. With its creamy texture, bold flavors, and tender seafood, this bisque is sure to impress. Try it with your favorite variations and enjoy a gourmet dining experience in the comfort of your own kitchen!

Crab and Shrimp Seafood Bisque

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Print Recipe

A luxurious and creamy Crab and Shrimp Seafood Bisque loaded with tender crab meat and succulent shrimp, infused with aromatic spices and a rich, velvety broth. Perfect for special occasions, this easy-to-make bisque delivers restaurant-quality flavor in every spoonful. Serve it with crusty bread or oyster crackers for a complete gourmet experience.

Total Time: 50 minutes
Yield: 6 servings

Instructions

Sauté the Aromatics

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add onion, garlic, celery, and carrot. Sauté for about 5 minutes until softened.

2. Create the Roux

Stir in the flour and cook for 2-3 minutes, stirring constantly, until it forms a light golden paste.

3. Add the Liquid Base

Gradually whisk in the seafood stock and bring to a simmer. Cook for 10 minutes until slightly thickened.
Stir in the heavy cream and white wine (or additional seafood stock).

4. Season the Bisque