Indulge in the rich, velvety flavors of the sea with this Creamy Crab and Shrimp Seafood Bisque. Silky smooth, deeply flavorful, and bursting with tender chunks of shrimp and crab, this bisque is the perfect dish for special occasions or cozy nights in. The first time I made it, the aroma of sautéed garlic, butter, and seafood filled the kitchen, instantly transporting me to a seaside restaurant. Each spoonful is warm, comforting, and utterly decadent—proof that elegance and comfort can coexist beautifully in one bowl.
Why You’ll Love This Recipe
This seafood bisque combines luxury and simplicity in the best way possible. It’s creamy, rich, and loaded with flavor, yet surprisingly easy to make at home. The base—made with butter, cream, and a touch of tomato paste—creates a silky smooth texture that pairs beautifully with the sweetness of crab and shrimp. You’ll love how every bite delivers depth and comfort, with just the right balance of spices and creaminess. Perfect for date nights, dinner parties, or whenever you crave restaurant-quality soup in your own kitchen.
Print
Creamy Crab and Shrimp Seafood Bisque – A Luxurious Bowl of Coastal Comfort
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Halal
Description
Creamy Crab and Shrimp Seafood Bisque is a luxurious, velvety soup loaded with tender shrimp, sweet crab meat, and a rich blend of cream, butter, and aromatic spices. Perfectly comforting and elegant, it’s an ideal dish for special occasions or cozy seafood dinners.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3 cups seafood stock (or chicken broth)
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup dry white wine (optional)
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb lump crab meat
- 2 tbsp tomato paste
- 1 tsp Old Bay seasoning
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt butter with olive oil over medium heat. Add onion, celery, and garlic; sauté for 3–4 minutes until softened and fragrant.
- Stir in flour and cook for 1 minute to form a light roux.
- Gradually whisk in the seafood stock, stirring constantly to avoid lumps. Add tomato paste, Old Bay, paprika, and cayenne pepper.
- Bring to a simmer and cook for 10 minutes until slightly thickened.
- Stir in heavy cream, milk, and white wine (if using). Simmer gently for another 5 minutes.
- Add shrimp and cook for 3–4 minutes until pink and cooked through.
- Gently fold in crab meat and simmer for an additional 2–3 minutes. Do not boil once the crab is added to preserve its texture.
- Season with salt and black pepper to taste.
- Ladle into bowls, garnish with fresh parsley, and serve warm with crusty bread or oyster crackers.
Notes
- For a smoother bisque, blend half the soup before adding the seafood.
- Use seafood stock for the most flavor, but chicken broth works well too.
- You can substitute half-and-half for heavy cream for a lighter version.
- Add a splash of lemon juice before serving for brightness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Shrimp: Medium or large shrimp, peeled and deveined. Use the shells for extra flavor in the broth if desired.
Crab Meat: Fresh lump crab meat gives the bisque a sweet, delicate flavor. You can also use canned or imitation crab in a pinch.
Butter: Adds richness and forms the base for sautéing aromatics.
Onion, Celery, and Carrots: The classic aromatic trio that builds deep flavor in the bisque.
Garlic: Freshly minced for a fragrant, savory boost.
Flour: Helps thicken the soup to that perfect velvety consistency.
Seafood Stock or Chicken Broth: The flavorful foundation of the bisque—seafood stock adds authentic depth.
Tomato Paste: Adds richness and a hint of color to the broth without overpowering the seafood.
Heavy Cream: The key to achieving a luxuriously creamy texture.
White Wine: Adds brightness and enhances the seafood’s natural sweetness.
Old Bay Seasoning: A classic seafood spice blend that gives the bisque a subtle, savory kick.
Paprika: Adds gentle smokiness and color.
Cayenne Pepper (optional): For a touch of heat.
Salt and Black Pepper: To season and balance the flavors.
Fresh Parsley or Chives: For garnish and a burst of freshness.
Directions
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots, and sauté until soft and fragrant, about 5 minutes. Stir in the garlic and cook for another minute. Sprinkle flour over the vegetables and stir to form a roux. Gradually pour in the seafood stock while whisking to prevent lumps. Stir in the tomato paste, white wine, paprika, and Old Bay seasoning. Bring to a gentle simmer and cook for 10–15 minutes to allow the flavors to meld.
Use an immersion blender to purée the soup base until smooth (or carefully blend in batches). Return to low heat and stir in the heavy cream. Add the shrimp and cook for 3–4 minutes, or until pink and opaque. Gently fold in the crab meat, being careful not to break it apart. Season with salt, black pepper, and a pinch of cayenne if desired. Simmer for another 5 minutes to warm through, then serve hot, garnished with fresh parsley or chives and a drizzle of cream.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
Serves 4–6 people. Preparation time: 15 minutes. Cooking time: 30 minutes. Total time: approximately 45 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat—avoid boiling, as it can cause the cream to separate. This bisque can also be frozen for up to 2 months; thaw overnight in the refrigerator and reheat gently before serving.
Variations and Customizations
Lobster Bisque: Replace the crab and shrimp with lobster meat for an elevated version.
Spicy Cajun Bisque: Add Cajun seasoning and extra cayenne for a bolder flavor.
Vegetable Addition: Stir in diced roasted red peppers or corn for texture and sweetness.
Dairy-Free Option: Substitute coconut milk for cream for a lighter, dairy-free twist.
Tomato-Based Bisque: Add a bit more tomato paste or crushed tomatoes for a deeper color and tang.
Cheesy Bisque: Stir in a handful of grated Parmesan for a creamy, cheesy richness.
Smoky Bacon Version: Start by cooking bacon, then sauté the aromatics in the drippings for added flavor.
Crab-Only Bisque: Use only crab meat for a lighter, delicate version.
Herb Infusion: Add thyme or bay leaves during simmering for a fragrant touch.
Wine-Free Option: Skip the white wine and use extra broth or lemon juice instead.
FAQs
Can I use canned crab meat?
Yes, just drain it well before adding to the bisque. Fresh crab offers the best flavor, but canned works fine.
Can I use milk instead of cream?
You can, but it will be less rich and creamy. Half-and-half is a good compromise.
How can I make it thicker?
Simmer longer or add a bit more flour at the beginning.
Can I use frozen shrimp?
Yes, thaw and pat dry before adding to the soup.
What type of wine works best?
A dry white wine like Sauvignon Blanc or Pinot Grigio enhances the flavor beautifully.
Can I make it ahead of time?
Yes, just reheat gently before serving—avoid boiling once the cream is added.
Can I blend the entire soup?
Yes, for a completely smooth bisque, blend before adding the seafood.
How can I make it more flavorful?
Use seafood stock instead of chicken broth and don’t skip the Old Bay seasoning.
What can I serve with it?
Crusty bread, garlic toast, or a light salad pair perfectly.
Can I add other seafood?
Definitely—scallops, lobster, or clams make excellent additions.
Conclusion
This Creamy Crab and Shrimp Seafood Bisque is pure coastal indulgence in a bowl—rich, silky, and bursting with fresh seafood flavor. Every spoonful feels elegant and comforting, making it perfect for both special occasions and simple, cozy dinners. It’s the kind of dish that impresses guests but is simple enough to make anytime you crave something luxurious and satisfying. Once you try this bisque, you’ll find it’s impossible not to fall in love with its creamy, ocean-inspired goodness.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!