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There’s something undeniably luxurious about a steaming bowl of creamy crab and shrimp seafood bisque. It’s the kind of dish that feels like a hug from the ocean — velvety smooth, deeply flavorful, and loaded with sweet morsels of crab and succulent shrimp. Whether you’re hosting a dinner party, preparing a romantic meal, or simply craving comfort food with a coastal twist, this creamy crab and shrimp bisque will impress every time.
The secret to a good seafood bisque lies in its layers of flavor. Traditionally rooted in French cuisine, bisque is a rich and smooth soup made with crustaceans and thickened with cream. This American-style version uses accessible ingredients while still delivering a gourmet taste. It’s both indulgent and surprisingly easy to make at home.
In this recipe, we combine the delicate sweetness of crab meat with juicy shrimp, simmered slowly with aromatics, broth, and a touch of cream to create that classic restaurant-quality flavor — without leaving your kitchen.
If you’ve ever wondered how to make crab and shrimp seafood bisque that tastes like it came from a seaside bistro, this is the recipe you’ve been waiting for.
Ingredients
- 2 tablespoons unsalted butter
Helps sauté the vegetables and provides a rich, buttery base for the bisque. - 1 tablespoon olive oil
Prevents the butter from burning and adds depth to the flavor. - 1 small yellow onion, finely chopped
Adds sweetness and aroma to build flavor. - 2 celery stalks, finely chopped
Adds savory balance and body to the soup. - 2 garlic cloves, minced
Gives a punch of savory flavor that enhances the seafood. - 2 tablespoons all-purpose flour
Helps thicken the bisque to a smooth, creamy consistency. - 1/2 cup dry white wine
Deglazes the pan and adds a mild acidity that balances the cream. - 3 cups seafood stock (or chicken broth)
Forms the flavorful base of the bisque. Seafood stock brings the most authentic taste. - 1 teaspoon Old Bay seasoning
Infuses the soup with classic seafood spice flavor. - 1/2 teaspoon smoked paprika
Adds warmth and a subtle smokiness. - 1/4 teaspoon cayenne pepper (optional)
For a gentle heat — adjust to taste. - 1 cup heavy cream
Gives the bisque its signature creamy texture. - 1/2 cup whole milk
Lightens the bisque slightly without sacrificing creaminess. - 8 ounces lump crab meat (cooked)
Adds tender, sweet crab flavor. Use lump or claw meat for best texture. - 8 ounces shrimp (peeled, deveined, and chopped)
Provides protein and texture. Use medium-sized shrimp for best results. - Salt and black pepper to taste
Enhances all the flavors in the bisque. - Fresh parsley or chives, chopped (for garnish)
Adds color and a touch of freshness at the end.
How to make Creamy Crab and Shrimp Seafood
1. Sauté the Aromatics
In a large soup pot or Dutch oven, heat the butter and olive oil over medium heat. Once the butter is melted, add the chopped onion and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are soft and translucent.
2. Add the Garlic
Add the minced garlic and cook for another 1 minute until fragrant. Be careful not to let the garlic brown.
3. Make the Roux
Sprinkle the flour over the sautéed veggies and stir well to coat. Cook the flour mixture for 1–2 minutes, stirring constantly, to remove the raw flour taste. This is what will thicken your bisque.
4. Deglaze with Wine
Slowly pour in the white wine while stirring to deglaze the bottom of the pot. Let it simmer for about 2 minutes to reduce slightly.
5. Add Stock and Seasonings
Pour in the seafood stock and stir until the mixture is smooth and slightly thickened. Add Old Bay seasoning, smoked paprika, cayenne (if using), salt, and pepper. Bring the mixture to a gentle simmer.
6. Add Cream and Milk
Reduce heat to low and stir in the heavy cream and whole milk. Allow the bisque to simmer gently for about 10 minutes, stirring occasionally.
7. Add the Seafood
Add the chopped shrimp to the pot first and simmer for 3–4 minutes until they’re pink and cooked through. Then, gently fold in the lump crab meat and simmer for another 2–3 minutes to heat through.
8. Adjust Seasoning and Serve
Taste the creamy crab and shrimp seafood bisque and adjust salt and pepper as needed. Ladle into bowls, garnish with fresh parsley or chives, and serve hot.
Pro Tips for a Perfect creamy crab and shrimp seafood bisque
- Use seafood stock for the most flavor: If you can make homemade stock using shrimp shells and crab shells, even better!
- Don’t boil the cream: Once the dairy is added, keep the heat low to prevent curdling.
- Add crab last: Crab is delicate and only needs to be heated, not cooked.
- Texture matters: If you prefer a smoother bisque, blend the soup (before adding seafood) using an immersion blender for a silky finish.
Serving Suggestions
Creamy crab and shrimp seafood bisque is rich and filling, so keep sides light and complementary:
- Serve with crusty sourdough bread or a toasted baguette for dipping.
- Pair with a light salad, like arugula and lemon vinaigrette.
- Top with garlic croutons or a dollop of crème fraîche for extra luxury.
- Serve as a starter for a seafood dinner alongside dishes like Grilled Salmon, Sourdough Bread Bowl, or Lobster Pasta.
Recipe Variations & Customizations
- Spicy Bisque: Add extra cayenne, or a splash of hot sauce for heat lovers.
- Tomato-Based Bisque: Add 2 tablespoons of tomato paste before the wine for a tomato-forward flavor.
- Lighter Version: Replace heavy cream with half-and-half or evaporated milk.
- Chunkier Texture: Skip blending entirely for a hearty, rustic version with veggie and seafood bits.
- Vegan Option: Use plant-based butter and cream, vegetable broth, and swap seafood with mushrooms and hearts of palm for a mock seafood taste.
- Gluten-Free Option: Use cornstarch or gluten-free flour blend in place of all-purpose flour.
FAQs
Can I use imitation crab meat?
Yes, but the flavor won’t be as rich or authentic as real crab meat. It’s a more affordable option, though.
How do I store leftovers?
Store the bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop — avoid boiling.
Can I freeze this seafood bisque?
Cream-based soups don’t always freeze well due to potential separation. If you must freeze it, do so before adding the cream and seafood.
Can I make this ahead of time?
Absolutely. Make the base ahead, store it, and add the shrimp and crab right before serving to maintain freshness and texture.
What type of shrimp is best?
Medium peeled and deveined shrimp work best. You can use frozen shrimp — just thaw completely before cooking.
Substitutes & Ingredient Alternatives
- Butter → Use ghee or plant-based butter for dairy-free.
- Seafood stock → Chicken broth or vegetable broth can be used in a pinch, though seafood flavor will be milder.
- Heavy cream → Substitute with half-and-half or coconut cream for a dairy-free twist.
- Crab meat → Substitute with lobster or chopped scallops.
- White wine → Use seafood broth plus 1 teaspoon of lemon juice if you want to avoid alcohol.
- All-purpose flour → Cornstarch or gluten-free flour works as thickening agents.
Nutritional Information (per serving, serves 4)
- Calories: ~420
- Carbohydrates: 12g
- Protein: 22g
- Fat: 32g
- Fiber: 1g
- Sugar: 3g
- Sodium: ~700mg (varies based on broth and added salt)
Final Thoughts
This creamy crab and shrimp seafood bisque is one of those feel-good meals that delivers both elegance and comfort. It’s the perfect union of silky texture and ocean-kissed flavor, made simple enough for any home cook.
Whether you’re celebrating a special occasion or just want a cozy bowl of something decadent, this creamy crab and shrimp seafood bisque will always be a winner. It’s one of those recipes you’ll find yourself making again and again.
Have you tried this creamy crab and shrimp seafood bisque recipe at home? Let us know how it turned out in the comments!
If you loved this, you’ll also enjoy our Popcorn Seasoning and Sourdough Bread Bowl — perfect pairings for this bisque!
