Crab and Shrimp Seafood Bisque

This luxurious crab and shrimp seafood bisque is a rich and creamy soup packed with tender seafood, aromatic seasonings, and a silky-smooth broth. Whether you’re serving it as a starter or a main dish, this bisque is guaranteed to impress with its deep, savory flavors and elegant presentation.

Why You’ll Love This Recipe

• Rich and Creamy: The combination of heavy cream and a well-balanced roux creates a velvety texture.
• Full of Seafood Flavor: Shrimp, crab, and optional lobster make this bisque a seafood lover’s dream.
• Easy to Customize: Swap or add different seafood options like scallops or white fish.
• Perfect for Special Occasions: This dish feels gourmet but is simple enough for home cooking.
• Pairs Beautifully with Bread: Serve with crusty bread or crackers for the ultimate comforting meal.

Ingredients

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

• Shrimp, peeled and deveined
• Lump crab meat
• Lobster meat (optional)
• Unsalted butter
• Small onion, finely chopped
• Garlic, minced
• All-purpose flour
• Seafood or chicken broth
• White wine (optional)
• Heavy cream
• Old Bay seasoning
• Paprika
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)

Directions

1. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant (about 3–4 minutes).
2. Prepare the Roux: Sprinkle the flour over the onions and garlic, stirring continuously for 1–2 minutes to create a roux. Be careful not to let it brown.
3. Add Liquids: Gradually whisk in the seafood or chicken broth, followed by the white wine if using. Stir until the mixture is smooth and begins to thicken.
4. Incorporate Cream and Seasonings: Pour in the heavy cream and add the Old Bay seasoning, paprika, salt, and black pepper. Stir well and bring to a gentle simmer.
5. Add Seafood: Gently fold in the shrimp, crab meat, and optional lobster meat. Cook for 5–7 minutes, or until the shrimp turn pink and are fully cooked.
6. Serve: Ladle the bisque into bowls, garnish with fresh parsley, and serve warm with crusty bread or crackers.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Make It Smoother: For a silkier bisque, blend a portion of the soup with an immersion blender before adding the seafood.
• Add More Seafood: Scallops, firm white fish, or even clams make excellent additions.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for heat.
• Dairy-Free Option: Use coconut milk instead of heavy cream for a different twist.
• Vegetable Boost: Stir in diced tomatoes, bell peppers, or leeks for extra flavor.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
• Freezing: Seafood bisque is best enjoyed fresh, but if needed, freeze in portions for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm over low heat on the stovetop, stirring frequently to prevent separation. Avoid boiling to keep the seafood tender.

FAQs

What is the difference between bisque and chowder?

Bisque is a smooth, creamy soup, often blended for a velvety texture, while chowder is thicker and chunkier, typically containing potatoes or vegetables.

Can I make this bisque without wine?

Yes! Simply substitute the wine with extra broth or a splash of lemon juice for acidity.

What’s the best type of crab meat to use?

Lump crab meat is ideal for its sweet flavor and firm texture, but claw meat is a more affordable alternative.

Can I use pre-cooked seafood?

Yes, but add it at the end and only warm it through to prevent overcooking.

How can I thicken my bisque more?

You can add a bit more flour to the roux or let the soup simmer longer to reduce and concentrate flavors.

Can I make this bisque ahead of time?

Yes! Prepare the base and refrigerate it, then add the seafood when reheating to keep it fresh.

What can I serve with seafood bisque?

Crusty bread, garlic toast, or even a light salad make great accompaniments.

How do I prevent the bisque from curdling?

Use low heat when adding the cream and stir continuously to prevent separation.

Can I use frozen seafood?

Yes, but thaw and drain it first to avoid excess water diluting the soup.

Is this bisque gluten-free?

To make it gluten-free, substitute the flour with cornstarch or a gluten-free flour blend.

Conclusion

Crab and shrimp seafood bisque is a comforting, restaurant-quality dish you can make at home in just 30 minutes. Its creamy texture, rich seafood flavor, and customizable ingredients make it perfect for any occasion. Serve it up with warm bread, and enjoy a bowl of pure indulgence!

Crab and Shrimp Seafood Bisque

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4-6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: French-American
• Diet: Gluten Free

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Description

This crab and shrimp seafood bisque is a rich, creamy, and flavorful soup that feels restaurant-worthy yet is easy to make at home. Loaded with tender shrimp, lump crab meat, and aromatic seasonings, this silky-smooth bisque is perfect for special occasions or cozy nights in.

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Ingredients

• ½ lb shrimp, peeled and deveined
• ½ lb lump crab meat
• ¼ lb lobster meat (optional)
• 3 tbsp unsalted butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 3 cups seafood or chicken broth
• ½ cup white wine (optional)
• 1 cup heavy cream
• 1 tsp Old Bay seasoning
• ½ tsp paprika
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

• Sauté Aromatics – Melt butter in a large pot over medium heat. Add onion and garlic, cooking until soft and fragrant (about 3-4 minutes).
• Make the Roux – Sprinkle in flour, stirring continuously for 1-2 minutes to create a smooth roux. Avoid browning.
• Add Liquids – Gradually whisk in seafood or chicken broth, followed by the white wine (if using). Stir until smooth and slightly thickened.
• Incorporate Cream & Seasonings – Pour in heavy cream and mix in Old Bay seasoning, paprika, salt, and black pepper. Bring to a gentle simmer.
• Add Seafood – Gently fold in shrimp, crab, and optional lobster meat. Cook for 5-7 minutes, until shrimp turns pink and fully cooked.
• Serve – Ladle into bowls, garnish with fresh parsley, and serve warm with crusty bread or crackers.

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Notes

• For a smoother bisque, blend part of the soup before adding seafood.
• To thicken, let it simmer longer or add extra flour to the roux.
• Use coconut milk instead of heavy cream for a dairy-free version.
• Substitute white wine with extra broth or a splash of lemon juice.