If you’re looking for a dish that feels indulgent yet comforting, this Crab and Shrimp Seafood Bisque is the answer. Creamy, velvety, and packed with the sweet flavors of crab and shrimp, this bisque makes any meal feel like a special occasion.
The base of sautéed vegetables, tomato paste, spices, and broth blends into a silky-smooth soup that carries the richness of seafood beautifully. A splash of sherry adds depth (optional, but recommended), while fresh herbs like parsley or chives brighten up the final dish. Serve it with crusty bread or fluffy rice, and you’ve got a restaurant-worthy bowl in under 45 minutes.
This is the perfect recipe for cozy nights in, family gatherings, or romantic dinners for two.
Why You’ll Love This Recipe
- Rich & Velvety – Smooth, creamy broth with chunks of tender crab and shrimp.
- Quick & Elegant – Ready in just 40 minutes, but tastes like fine dining.
- Customizable – Adjust spice levels and richness to your taste.
- Perfect Pairing – Serve with crusty bread, rice, or even a crisp green salad.
Ingredients
- 1 tablespoon olive oil
- ½ cup finely chopped onion
- ¼ cup finely chopped celery
- ¼ cup finely chopped carrot
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- ¼ cup all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- ½ pound cooked crab meat, picked over for shells
- ½ pound cooked shrimp, peeled, deveined, and cut into bite-sized pieces
- 2 tablespoons sherry (optional)
- Fresh herbs (parsley or chives), for garnish
Directions
Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add onion, celery, and carrot. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
Build the Flavor
Stir in tomato paste, paprika, cayenne (if using), salt, and pepper. Cook for 2 minutes to deepen the flavors.
Thicken the Base
Sprinkle flour over vegetables and stir until incorporated. Cook 1 minute to eliminate raw flour taste.
Add Broth
Gradually whisk in broth to avoid lumps. Bring to a gentle simmer and cook for 10 minutes.
Blend
Use an immersion blender (or carefully transfer to a blender) to puree until smooth.
Add Cream & Seafood
Return to a simmer. Stir in heavy cream and cook for 10 minutes to thicken slightly. Add crab meat, shrimp, and sherry (if using). Cook for 5 minutes until seafood is warmed through.
Serve
Taste and adjust seasonings. Garnish with fresh herbs and serve immediately with crusty bread or rice.
Storage Tips
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Not recommended—cream-based soups tend to separate when frozen.
- Reheating: Warm gently on the stovetop over low heat, stirring occasionally. Do not boil to avoid curdling.
Tips for Success
- Use fresh seafood for the best flavor, but frozen shrimp and crab also work.
- For extra richness, stir in a tablespoon of butter at the end.
- Adjust thickness by adding more broth if you prefer a lighter consistency.
- If using a blender, cool the soup slightly before blending to avoid pressure build-up.
Variations
- Seafood Mix – Add scallops, lobster, or clams for variety.
- Lighter Option – Replace half the cream with milk for fewer calories.
- Extra Spice – Increase cayenne or add hot sauce for a bolder kick.
- Herb Twist – Garnish with dill or tarragon for a different fresh note.
FAQ About Seafood Bisque
1. Can I use imitation crab meat?
Yes, though real crab gives the best flavor. If using imitation, pair with extra shrimp or lobster for balance.
2. Can I make this ahead of time?
Yes—make the base ahead and add seafood just before serving to keep it tender.
3. What’s the difference between bisque and chowder?
Bisques are smooth and creamy, while chowders are chunky and often include potatoes.
4. Do I have to use sherry?
No, but sherry or dry white wine adds depth. You can skip it or substitute with broth.
5. Can I use half-and-half instead of heavy cream?
Yes, though the soup will be less rich and slightly thinner.
Wrapping It Up
This Crab and Shrimp Seafood Bisque is pure comfort in a bowl—silky, creamy, and bursting with rich seafood flavor. It’s elegant enough for entertaining but simple enough for a cozy weeknight meal. Paired with crusty bread and a glass of wine, it’s a recipe you’ll want to make again and again.
The Goods
Crab and Shrimp Seafood Bisque
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Recipes
- 1 tablespoon olive oil
- ½ cup finely chopped onion
- ¼ cup finely chopped celery
- ¼ cup finely chopped carrot
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper optional, for heat
- Salt and black pepper to taste
- ¼ cup all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- ½ pound cooked crab meat picked over for shells
- ½ pound cooked shrimp peeled, deveined, and cut into bite-sized pieces
- 2 tablespoons sherry optional
- Fresh herbs parsley or chives, for garnish
Instructions
Sauté the Vegetables
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrot. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
Build the Flavor
- Stir in tomato paste, paprika, cayenne (if using), salt, and pepper. Cook for 2 minutes to deepen the flavors.
Thicken the Base
- Sprinkle flour over vegetables and stir until incorporated. Cook 1 minute to eliminate raw flour taste.
Add Broth
- Gradually whisk in broth to avoid lumps. Bring to a gentle simmer and cook for 10 minutes.
Blend
- Use an immersion blender (or carefully transfer to a blender) to puree until smooth.
Add Cream & Seafood
- Return to a simmer. Stir in heavy cream and cook for 10 minutes to thicken slightly. Add crab meat, shrimp, and sherry (if using). Cook for 5 minutes until seafood is warmed through.
Serve
- Taste and adjust seasonings. Garnish with fresh herbs and serve immediately with crusty bread or rice.
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