Name: Creamy Crab and Shrimp Seafood Bisque
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; 1 tablespoon olive oil; 1 small onion, chopped; 2 celery stalks, diced; 3–4 cloves garlic, minced; 2 tablespoons tomato paste; 1½ teaspoons smoked paprika (or Old Bay seasoning); ¼ teaspoon cayenne pepper (optional); 2 tablespoons all-purpose flour; ½ cup dry white wine or sherry; 4 cups seafood stock (or chicken broth with seafood shells); 1 bay leaf; 8 oz large shrimp, peeled, deveined, chopped (reserve a few for garnish); 8 oz lump crab meat (reserve some for garnish); 1 to 1½ cups heavy cream (or half-and-half); Salt and freshly ground black pepper, to taste; Optional garnish: chopped parsley or green onions

A rich, silky bisque brimming with succulent crab and tender shrimp in a luxurious cream and tomato broth—perfect for a cozy dinner or upscale starter.

Why You’ll Love This Recipe

Ultimate comfort: Silky-smooth and deeply flavorful, blending seafood sweetness with hearty aromatics.
Simple yet elegant: One-pot preparation with step-by-step simplicity and restaurant-quality results.
Quick to make: Ready in about 30 minutes—ideal for weeknight dinners or entertaining.
Customizable: Easily adapt with lobster, scallops, or spices to suit your taste.
Make-ahead friendly: Flavors develop beautifully overnight; easy to reheat gently.

Ingredients

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

3 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, chopped
2 celery stalks, diced
3–4 cloves garlic, minced
2 tablespoons tomato paste
1½ teaspoons smoked paprika (or Old Bay seasoning)
¼ teaspoon cayenne pepper (optional, for heat)
2 tablespoons all-purpose flour
½ cup dry white wine or sherry
4 cups seafood stock (or chicken broth with seafood shells)
1 bay leaf
8 oz large shrimp, peeled, deveined, chopped (reserve a few for garnish)
8 oz lump crab meat (reserve some for garnish)
1 to 1½ cups heavy cream (or half-and-half for lighter option)
Salt and freshly ground black pepper, to taste
Optional garnish: chopped parsley or green onions

Directions

Sauté aromatics
In a heavy pot, melt butter with olive oil over medium heat. Add onion and celery, cooking 5–7 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
Build flavor base
Add tomato paste, smoked paprika, and cayenne. Cook 1–2 minutes until tomato paste deepens in color. Stir in flour and cook another 2 minutes to form a roux.
Deglaze and simmer
Pour in the wine or sherry, scraping up any browned bits. Gradually whisk in seafood stock until smooth. Add bay leaf and bring to a gentle simmer for 10 minutes to thicken.
Cook the seafood
Add chopped shrimp and lump crab meat (leaving some aside for garnish). Simmer 3–4 minutes until shrimp are opaque and seafood is warmed through.
Blend bisque (optional)
For a smoother texture, remove the bay leaf and carefully blend half the soup using an immersion blender. Return to pot.
Finish with cream
Lower heat and stir in cream. Gently warm through without boiling, about 3–5 minutes. Season with salt and pepper to taste.
Serve and garnish
Ladle into bowls and top each serving with reserved shrimp/crab, a sprinkle of parsley or green onion, and an optional drizzle of cream.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: ~30 minutes

Variations

Add lobster or scallops: Fold in chopped lobster or bay scallops in step 4.
Spicy Cajun twist: Use Creole seasoning and add cayenne to your taste.
Half-and-half swap: Use half-and-half instead of cream for a lighter version.
Vegetable boost: Add diced carrots or bell pepper with the onion and celery.

storage/reheating

Refrigerator: Store cooled bisque in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 2 months; thaw overnight in the fridge.
Reheat gently: Warm slowly over low heat, stirring occasionally. Thin with stock or cream if needed.

Creamy Crab and Shrimp Seafood Bisque

FAQs

1. Can I use canned crab or frozen shrimp?

Yes—canned lump crab and frozen shrimp work perfectly; just thaw before adding.

2. How smooth should the bisque be?

It’s up to you—blend half for a creamy base with seafood chunks, or blend all for ultra-smooth texture.

3. Can I prep it ahead?

Absolutely—cook and cool, then refrigerate. Rewarm gently before serving and add cream before serving.

4. What’s a good substitute for seafood stock?

Use chicken broth or make a quick stock by simmering seafood shells with water, onion, and bay leaf for 15–20 minutes.

5. Can I freeze cream-based soup?

Yes, but texture may separate slightly. Reheat gently and whisk in extra cream if needed.

6. Is this bisque spicy?

Mild by default—adjust cayenne or paprika for more kick.

7. Can I use half vegetables like corn?

Yes—add a small can of creamed corn or diced carrots during simmering for variation.

8. How can I make it gluten-free?

Use a gluten-free flour blend for the roux and ensure stock is gluten-free.

9. What should I serve with it?

Crusty bread, garlic toast, or a light salad are perfect companions.

Conclusion

This Creamy Crab and Shrimp Seafood Bisque is a decadent, easy-to-make indulgence—all the elegance of a restaurant-worthy soup in the comfort of your home. Velvety, rich, and brimming with seafood goodness, it’s perfect for elevating any meal or celebrating a special occasion. Enjoy every creamy, savory spoonful!