When nothing but velvety luxury will do, this Crab and Shrimp Seafood Bisque is the bowl you want in front of you. Brimming with sweet lumps of crab, tender bites of shrimp, and a perfectly balanced base with hints of wine and a gentle, smoky heat, every spoonful feels celebratory. Whether it’s a heartwarming dinner or a special occasion starter, the rich, creamy texture and complex flavors in this bisque make it a true showstopper that keeps you dipping back in for “just one more bite.”

Crab and Shrimp Seafood Bisque Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Crab and Shrimp Seafood Bisque plays a crucial part in building layers of flavor and that luxurious, creamy texture. You don’t need anything complicated—just a handful of fresh, carefully chosen staples that come together into pure magic.

Unsalted butter (3 tablespoons): This is the start of your flavor foundation, lending richness and that classic buttery undertone to the bisque base.
Olive oil (2 tablespoons): A splash combines with the butter to prevent scorching and adds a touch of earthiness.
Onion, finely chopped (1 medium): Gives sweetness and depth, melting seamlessly into the background.
Garlic, minced (2 cloves): For complexity—just two cloves boost the aromatic base beautifully.
Celery, finely chopped (1 stalk): Balances out sweetness with a subtle herbal, vegetal note.
Carrot, grated (1 small): Delivers natural color and gentle, sweet undertones that round out every spoonful.
All-purpose flour (3 tablespoons): This is your thickener, helping create the creamy, silky consistency that makes bisque irresistible.
Seafood stock or fish broth (3 cups): Essential for infusing the bisque with deep, briny umami flavor—opt for a good, rich stock here.
Heavy cream (1 cup): Creates that signature lusciousness and a touch of indulgent sweetness.
Dry white cooking wine or additional seafood stock (1/2 cup): Adds acidity and depth; for a non-alcoholic version, simply use more stock.
Lump crab meat (1 cup): The star of the show, delivering delicate sweetness and texture.
Medium shrimp, peeled and deveined (1 cup): Adds bite and a beautiful pink color—you’ll want the freshest you can get.
Smoked paprika (1/2 teaspoon): A touch of smokiness transforms the broth, giving it dimension.
Old Bay seasoning (1/2 teaspoon): For that classic, unmistakable seafood flavor—trust me, you want this.
Cayenne pepper, optional (1/4 teaspoon): A hint of heat if you like a little spicy kick.
Fresh parsley, chopped: Bright, fresh finishing flavor and a pop of color.
Paprika for sprinkling: Just a little sprinkle on top makes each bowl look and taste finished.
Crusty bread or oyster crackers: Perfect for dipping and scooping up that luscious broth.

How to Make Crab and Shrimp Seafood Bisque

Step 1: Sauté the Vegetables

Start your Crab and Shrimp Seafood Bisque adventure by softening the heart of the soup: your aromatics. In a large pot or Dutch oven, melt the butter and olive oil together over medium heat. Add the finely chopped onion, garlic, celery, and grated carrot. Sauté until everything is tender and fragrant—about five minutes. This is where your kitchen fills with that amazing scent that draws everyone in.

Step 2: Make the Roux

Sprinkle in the flour and stir continuously for 2-3 minutes. This forms a classic roux, which is the key to achieving the thick, silken texture that a great bisque needs. Let it cook just long enough for the flour’s raw taste to disappear and the base to develop a subtle, nutty aroma.

Step 3: Add the Liquid

Gradually pour in the seafood stock and the wine (or extra broth for an alcohol-free version). Whisk as you pour—this helps prevent any lumps and ensures a smooth, creamy base. Bring your mixture up to a gentle simmer, allowing those flavors to meld.

Step 4: Season the Bisque

It’s time to build that signature Crab and Shrimp Seafood Bisque flavor! Add the smoked paprika, Old Bay seasoning, and cayenne pepper if you enjoy a little heat. Season with salt and a good grind of black pepper. Taste and adjust as you go—you’re looking for a well-rounded, slightly smoky broth that teases the palate.

Step 5: Add the Shrimp

Gently slip in your peeled and deveined shrimp. Simmer for 3-4 minutes, just until they turn a gorgeous pink and become opaque. The goal is perfectly tender shrimp that aren’t overcooked!

Step 6: Add the Crab

Now for that glorious crab! Carefully fold in your lump crab meat, trying not to break up those precious morsels too much. Let the bisque simmer for another minute or two, just to warm the crab through.

Step 7: Incorporate the Cream

Lower the heat before pouring in your heavy cream. Stir gently and let the bisque heat through without reaching a boil. This keeps everything silky and the seafood perfectly tender. Taste again and make any final seasoning adjustments.

Step 8: Adjust Consistency

Take a look at the consistency—if it seems a bit thick for your liking, simply whisk in more seafood stock a tablespoon at a time. The best Crab and Shrimp Seafood Bisque strikes a balance between creamy and pourable.

Step 9: Serve

Ladle your steaming bisque into bowls. Finish each with a flourish: a sprinkle of fresh parsley, a dusting of paprika for color, and a side of crusty bread or a heap of oyster crackers ready for dunking. Dig in while it’s hot!

How to Serve Crab and Shrimp Seafood Bisque

Garnishes

A finishing touch makes all the difference. Freshly chopped parsley brings color and a burst of herby freshness, while a whisper of paprika adds both flair and flavor. If you want to take your Crab and Shrimp Seafood Bisque one step further, try a few curls of lemon zest or even a drizzle of extra virgin olive oil for added depth.

Side Dishes

You honestly can’t go wrong with a warm slice of crusty baguette or a pile of classic oyster crackers. Both are perfect for dipping and make sure not a drop of bisque is wasted. If you’re planning a multi-course meal, consider pairing this bisque with a simple green salad dressed lightly—its crispness cuts through the richness beautifully.

Creative Ways to Present

If you really want to make an impression, ladle the Crab and Shrimp Seafood Bisque into small cups or shooters for amuse-bouche-sized starters at a dinner party. Individual bread bowls are a fun and cozy option (plus, there’s no such thing as too much warm bread with seafood soup!). For a touch of drama, serve in vintage soup bowls with a swirl of cream and a tiny sprig of dill on top.

Make Ahead and Storage

Storing Leftovers

Let any leftover Crab and Shrimp Seafood Bisque cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 3 days. The flavors actually get deeper as it sits, so don’t be surprised if tomorrow’s bowl tastes even more fantastic!

Freezing

While soups with a lot of cream can sometimes change texture when frozen, this bisque holds up pretty well. Allow it to cool fully, then freeze in well-sealed containers for up to 2 months. Just be prepared for a little flavor and texture adjustment when reheating.

Reheating

For best results, thaw frozen bisque overnight in the fridge if needed. Gently reheat on the stovetop over low or medium-low heat, stirring often to prevent the cream from separating and the seafood from getting tough. Add a splash of extra broth or a bit more cream to restore its original lusciousness.

FAQs

Can I use imitation crab or pre-cooked shrimp?

You can, but for the best flavor and texture, fresh lump crab and raw shrimp are really worth it. Imitation crab tends to be a bit sweeter and less delicate, and pre-cooked shrimp can get rubbery when heated again.

Is it possible to make Crab and Shrimp Seafood Bisque dairy-free?

Absolutely! Substitute the butter with more olive oil and use coconut cream or a plain, unsweetened plant-based cream for a rich, dairy-free version. It will taste a touch different, but still wonderfully creamy.

What’s the best way to get seafood stock?

Seafood stock is in most grocery stores, often near the broths. You can also make it at home using shrimp shells or crab shells, simmered with herbs, onion, and water for about 30 minutes. It brings a much deeper seafood flavor to your bisque.

Can I make Crab and Shrimp Seafood Bisque ahead of time?

Definitely! The soup, without the seafood and cream, can be prepared a day ahead. When you’re ready to serve, bring it up to a gentle simmer, then add the shrimp, crab, and cream so everything is perfectly cooked and fresh.

What other seafood could I add for variety?

Feel free to get creative! A handful of scallops, diced lobster tail, or even a little bit of firm white fish like cod works nicely and keeps things interesting while still honoring the original flavors of Crab and Shrimp Seafood Bisque.

Final Thoughts

There’s nothing quite like the feeling of serving up homemade Crab and Shrimp Seafood Bisque—whether it’s for a cozy night in or a special gathering with friends. I hope you’ll give this recipe a go. The results are so worth it: a bowl that’s rich, satisfying, and guaranteed to bring a little bit of coastal magic to your table.