Creamy Crab and Shrimp Seafood Bisque
A rich and velvety seafood bisque loaded with shrimp, crab, and flavor. Perfect for cozy nights or a simple yet impressive dinner. This easy seafood bisque soup recipe is your new go-to comfort dish.
Equipment
- Large Soup 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 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 for garnish
Instructions
- Melt butter in a large pot over medium heat. Add onion, garlic, celery, and carrot. Cook until soft, about 5–7 minutes.
- Stir in the flour and cook for 2 minutes. Add tomato paste and mix well.
- Slowly whisk in seafood stock and bring to a gentle simmer. Cook for 10 minutes.
- Optional: Use an immersion blender to purée the soup base for a smoother texture.
- Add shrimp and crab to the pot. Simmer for 5–7 minutes, until shrimp are pink and cooked through.
- Reduce heat to low and stir in heavy cream, milk, Old Bay, cayenne, and sherry. Heat gently without boiling.
- Season with salt and pepper to taste. Serve warm with a sprinkle of fresh herbs.
Notes
This bisque can be stored in the refrigerator for up to 3 days and reheats beautifully. For extra flair, add lobster meat or serve with a crusty baguette.