There’s nothing quite as comforting as a warm, velvety bowl of Creamy Crab and Shrimp Seafood Bisque on a chilly evening. It’s one of those dishes that makes you feel like you’re dining at a fancy coastal restaurant but in the comfort of your own home. This easy seafood bisque soup recipe is a surefire way to impress your loved ones while keeping the prep work minimal.
Why You’ll Love Creamy Crab and Shrimp Seafood Bisque
- Rich and Flavorful: The combination of crab, shrimp, and seafood stock creates a deeply savory broth with a luxurious texture.
- Easy to Make: Don’t let the name intimidate you this bisque comes together in just a few steps.
- Perfect for Special Occasions: Whether it’s a cozy date night or a holiday gathering, this bisque feels elegant and indulgent.
- Versatile: Swap in other seafood like lobster or scallops for a variation on this classic dish.
Ingredients Creamy Crab and Shrimp Seafood Bisque
(Note: Full ingredient list and quantities are in the recipe card below.)
- Shrimp & Crab: The stars of the show, providing sweet, briny flavors.
- Vegetables: Onion, celery, and carrot create a flavorful base.
- Tomato Paste & Old Bay Seasoning: These add depth and a subtle tang to the broth.
- Heavy Cream & Milk: For that signature creamy texture.
- Dry Sherry (Optional): Enhances the bisque with a hint of acidity and warmth.
Step-by-Step Instructions (Expanded)
Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion, celery, carrot, and garlic. Stir occasionally and cook until the vegetables become soft and fragrant, about 5 minutes. This step helps build the base flavor of the bisque, so don’t rush it let the aromatics develop their natural sweetness.
Make the Base
Sprinkle the flour over the softened vegetables and stir well to combine. Cook for 1-2 minutes, stirring constantly to remove the raw flour taste. The flour helps thicken the bisque, so make sure it’s evenly distributed.
Slowly pour in the seafood stock, stirring continuously to prevent lumps from forming. The liquid should incorporate smoothly, creating a velvety consistency.
Season and Simmer
Stir in the tomato paste, Old Bay seasoning, and cayenne pepper (if using). The tomato paste deepens the flavor, while the spices add warmth and a hint of heat. Pour in the sherry, stirring to mix everything together.
Bring the soup to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld together. Stir occasionally to ensure nothing sticks to the bottom of the pot.
Add the Seafood
Reduce the heat to low and slowly stir in the heavy cream and milk. This step creates the rich, creamy texture that makes bisque so comforting.
Next, add the shrimp and crab, making sure they’re fully submerged in the broth. Simmer gently for 5-7 minutes, or until the shrimp turn pink and opaque. Avoid boiling at this stage, as high heat can make the seafood tough.
Blend (Optional)
If you prefer a smoother bisque, use an immersion blender to blend part of the soup, leaving some chunks of seafood for texture. If you like a completely smooth bisque, transfer the soup in batches to a stand blender and blend until silky.
Season and Serve
Taste the bisque and adjust the seasoning with salt and pepper as needed. Ladle it into bowls and garnish with freshly chopped chives or parsley for a pop of color and freshness. Serve hot with crusty bread or oyster crackers for the perfect finishing touch!
Pro Tips for the Best Seafood Bisque
- Use Fresh Seafood: If possible, opt for fresh shrimp and crab to maximize flavor.
- Don’t Boil After Adding Dairy: Keep the heat on low to prevent curdling.
- Bisque Too Thick? Add a bit more seafood stock or milk to reach your desired consistency.
- Make it Ahead: This bisque refrigerator-friendly! Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain its creamy texture.
Serving Suggestions
This creamy bisque pairs beautifully with crusty bread, garlic butter toast, or a light green salad. For an extra special touch, serve it with a side of buttery puff pastry or oyster crackers.
Storing & Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: While cream-based soups can be tricky to freeze, this bisque can be stored in a freezer-safe container for up to 1 month. Reheat gently, adding a splash of cream to restore its texture.
- Reheat: Warm over low heat, stirring occasionally. Avoid boiling to keep the dairy from separating.
FAQ
Can I use frozen seafood? Yes! Just make sure to thaw it completely and pat it dry before adding it to the soup.
Is this similar to a salmon bisque? While salmon bisque soup has a slightly different flavor profile, you can absolutely substitute salmon for the shrimp and crab in this recipe.
Can I make this dairy-free? For a dairy-free version, substitute coconut milk for the heavy cream and milk. It will change the flavor slightly but still be delicious.
What if I don’t have seafood stock? You can use chicken stock instead—it won’t have the same seafood essence but will still be tasty!
Can I make this spicy? Absolutely! Increase the cayenne or add a dash of hot sauce for extra heat.
How do I thicken my bisque if it’s too thin? Let it simmer longer to reduce or mix in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) for a thicker consistency.
Can I serve this cold? Traditionally, bisque is served warm, but if you enjoy chilled seafood soups, you could try serving it cold.
What wine pairs best with this bisque? A crisp white wine like Chardonnay or Sauvignon Blanc complements the creamy, seafood flavors beautifully.
Creamy Crab and Shrimp Seafood Bisque
Equipment
- Large pot
- Immersion Blender (Optional)
Ingredients
- 8 oz shrimp peeled and deveined
- 8 oz crab meat picked over for shells
- 2 tbsp unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 stalk celery finely chopped
- 1 small carrot finely chopped
- 2 tbsp all-purpose flour
- 2 cups seafood stock or chicken stock
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup dry sherry optional
- 1 tbsp tomato paste
- 1 tsp Old Bay seasoning
- 1/4 tsp cayenne pepper optional, for heat
- Salt and pepper to taste
- Fresh chives or parsley chopped, for garnish
Instructions
- In a large pot, melt butter over medium heat. Add the chopped onion, celery, carrot, and garlic. Cook until soft and fragrant, about 5 minutes.
- Stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the seafood stock, stirring constantly to prevent lumps.
- Add the tomato paste, Old Bay seasoning, cayenne (if using), and sherry. Let everything simmer for about 10 minutes to allow the flavors to meld.
- Reduce the heat and stir in the heavy cream, milk, shrimp, and crab. Simmer gently for 5-7 minutes, or until the shrimp are cooked through and tender.
- If you prefer a smoother bisque, use an immersion blender to blend part of the soup, leaving some chunks of seafood for texture.
- Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh chives or parsley.
Notes
Final Thoughts
This Creamy Crab and Shrimp Seafood Bisque is the ultimate comfort dish, combining rich, velvety textures with the bold flavors of the sea. Whether you’re craving an easy seafood bisque soup recipe for a weeknight treat or a show-stopping dish for a dinner party, this one will never disappoint. So grab a spoon, a cozy seat, and enjoy every luscious bite!
Happy Cooking!
