There’s nothing quite like a rich and luxurious Creamy Crab and Shrimp Seafood Bisque to transform an ordinary night into something truly memorable. This show-stopping seafood soup is the perfect blend of sweet, delicate crab and succulent shrimp swirled into a velvety-smooth broth, balanced with a touch of cream, a hint of wine, and a pop of zesty lemon. Incredibly comforting and elegant, this bisque is ideal for cozy evenings, dinner parties, or anytime you want to treat yourself to something extra special.
Ingredients You’ll Need
What makes this Creamy Crab and Shrimp Seafood Bisque a perennial favorite is how each ingredient plays its part, creating layers of flavor and a dreamy, creamy texture. You won’t need anything fancy—just a few seafood staples and a handful of pantry basics to build a bisque that shines with every spoonful.
- Unsalted butter: Lends a smooth, silky start to the base and helps saute the aromatics perfectly.
- Olive oil: Adds subtle flavor and keeps the butter from burning so your veggies sweat, not brown.
- Small onion (finely chopped): Gives gentle sweetness and the classic backbone of savory soups.
- Garlic (minced): Just two cloves are enough to fill the bisque with mellow, garlicky depth.
- Celery (finely chopped): Balances with freshness and a faint hint of earthiness.
- All-purpose flour: Forms a roux with fat and thickens the bisque to creamy perfection.
- Dry white wine (optional): Adds nuance and brightness—feel free to skip if you prefer alcohol-free.
- Seafood or chicken broth: Forms the flavorful liquid backbone; seafood stock will add an even bigger ocean flavor punch.
- Heavy cream: Essential for a truly silky, decadent bisque.
- Whole milk: Lightens the soup just enough so it’s rich without being overwhelmingly heavy.
- Old Bay seasoning: Classic for seafood, this blend brings a gentle hit of spice and warmth.
- Paprika: Enhances color and adds faint smokiness.
- Salt and pepper to taste: Essential for bringing all the flavors together—taste as you go!
- Cooked lump crab meat: The star of the show; look for fresh or high-quality canned for best taste.
- Cooked shrimp (peeled, deveined, and chopped): Sweet, meaty, and perfectly bite-sized for every mouthful.
- Lemon juice: Just a dash lifts the richness with a bright, fresh finish.
- Chopped fresh parsley (optional): Adds visual appeal and a pop of herbal flavor when sprinkled on top.
How to Make Creamy Crab and Shrimp Seafood Bisque
Step 1: Build the Flavor Base
Start by melting the unsalted butter and olive oil in a large pot over medium heat. Once it’s shimmering and fragrant, toss in your finely chopped onion, garlic, and celery. Sauté gently for 4–5 minutes, not rushing this step, so all those sweet, aromatic notes unfold and blend. The secret to a standout Creamy Crab and Shrimp Seafood Bisque is giving the aromatics time to mingle and soften, filling your kitchen with mouthwatering scents.
Step 2: Make a Silky Roux
When your veggies are meltingly soft, sprinkle in the flour and keep stirring for about a minute. This creates a classic roux, the foundation of all great bisques. Don’t let it darken—just let the raw flour cook out so your soup ends up perfectly creamy, not gritty.
Step 3: Deglaze and Add Liquids
Now, if you’re using wine, slowly whisk it in, scraping up any flavorful brown bits from the bottom of the pot. Next, pour in the seafood or chicken broth, followed by the heavy cream and milk. Give everything a good whisk to combine, then bring it to a gentle simmer. Let it cook for about 8–10 minutes, stirring occasionally, until ever-so-slightly thickened. This is where the magic of Creamy Crab and Shrimp Seafood Bisque really starts to come together.
Step 4: Season to Perfection
Add the Old Bay seasoning, paprika, and season with salt and pepper. Taste your bisque at this stage and adjust as needed—you’re looking to balance the seafood richness with just the right pop of spice and savoriness.
Step 5: Add the Seafood
With the base creamy and well-seasoned, gently stir in the lump crab meat and the chopped, cooked shrimp. Allow the bisque to simmer for another 5–7 minutes to let all the flavors meld together. The seafood should be heated through without turning rubbery. Just before serving, stir in the lemon juice to brighten every bite.
Step 6: Final Touches
Taste one last time and adjust salt, pepper, or lemon juice if needed. For an ultra-smooth finish, you can blend the base (before adding seafood), but I love the subtle texture from the sauteed veggies. Serve the Creamy Crab and Shrimp Seafood Bisque piping hot, garnished with parsley if you’re feeling fancy.
How to Serve Creamy Crab and Shrimp Seafood Bisque
Garnishes
A final flurry of fresh chopped parsley brings a gentle herbal lift and rich green color that really pops against the creamy soup. A few extra pieces of lump crab or shrimp on top add elegance. And if you’re feeling a little extra, a swirl of cream or a pinch of paprika gives your Creamy Crab and Shrimp Seafood Bisque that restaurant-worthy touch.
Side Dishes
Nothing beats serving this bisque with a hunk of buttery, crusty bread or a pile of classic oyster crackers for dipping and scooping. For something a little lighter, try a crisp green salad dressed with lemon vinaigrette to balance the richness of the bisque. Some even love a simple grilled cheese sandwich on the side—you really can’t go wrong!
Creative Ways to Present
If you’re hosting guests, ladle the Creamy Crab and Shrimp Seafood Bisque into small espresso cups or shot glasses for an elegant appetizer or tapas-style starter. For a rustic touch, try hollowing out small sourdough rolls to create edible bread bowls. Individual ramekins or teacups can also lend a touch of class to your table. The options are as creative as you are!
Make Ahead and Storage
Storing Leftovers
Allow any leftover Creamy Crab and Shrimp Seafood Bisque to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 2 days. The flavors actually deepen over time, making it one of those rare soups that might taste even better the next day.
Freezing
While you can freeze this bisque, keep in mind that cream-based soups may separate or become slightly grainy after thawing. For best results, freeze portions before adding the seafood and cream. Just cool, pour into freezer-safe containers, and store for up to 2 months. When ready to enjoy, thaw, reheat gently, and finish with seafood and cream for maximum freshness.
Reheating
To reheat your Creamy Crab and Shrimp Seafood Bisque, pour it into a saucepan over low heat, stirring frequently to prevent scorching. Avoid boiling, as high heat can toughen the seafood and cause the cream to separate. Warm it gently until heated through, adjust seasoning if needed, and serve straight away.
FAQs
Can I use frozen shrimp and crab for this recipe?
Absolutely! Just be sure to thaw and drain them well before adding to the bisque. Good-quality frozen seafood is a convenient and delicious option if fresh isn’t available.
How do I make the bisque extra smooth and velvety?
For an extra silky texture, use an immersion or countertop blender to puree the soup base after simmering and before adding the seafood. This technique gives Creamy Crab and Shrimp Seafood Bisque a professional, restaurant-style finish.
Can I make this soup gluten-free?
Yes! Simply swap the all-purpose flour for your favorite gluten-free all-purpose blend, or use cornstarch as a thickener, whisking it into a small amount of cold milk before adding to the soup.
What’s the best wine to use in this bisque?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works beautifully. Choose something crisp and not too oaky for a clean flavor that complements the seafood.
Is it okay to prepare Creamy Crab and Shrimp Seafood Bisque a day ahead?
Definitely! In fact, the flavors often become more complex and delicious after a night in the fridge. Just reheat gently and stir before serving for a perfectly satisfying meal.
Final Thoughts
If you’re craving a comforting bowl that feels like a special treat, there’s nothing more rewarding than making Creamy Crab and Shrimp Seafood Bisque from scratch. Gather your favorite people, grab a spoon, and let this luscious, seafood-packed soup make magic at your table. Give it a try soon—you truly won’t regret it!
Print
Creamy Crab and Shrimp Seafood Bisque Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy goodness of this scrumptious Creamy Crab and Shrimp Seafood Bisque. A luxurious blend of lump crab meat, succulent shrimp, and savory seasonings, this bisque is a seafood lover’s dream come true.
Ingredients
Main Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
Roux and Seasonings:
- 2 tablespoons all-purpose flour
- 1/4 cup dry white wine (optional)
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon paprika
- Salt and pepper, to taste
Liquid and Dairy:
- 2 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
Seafood and Garnish:
- 1/2 pound cooked lump crab meat
- 1/2 pound cooked shrimp, peeled, deveined, and chopped
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Sauté Aromatics: In a large pot, heat butter and olive oil. Sauté onion, garlic, and celery until soft.
- Create Roux: Stir in flour to form a roux. Whisk in wine, broth, cream, and milk until smooth.
- Simmer and Season: Bring to a simmer, add Old Bay, paprika, salt, and pepper. Cook until slightly thickened.
- Add Seafood: Stir in crab meat and shrimp, cook until heated through.
- Finish and Serve: Stir in lemon juice, adjust seasoning, and garnish with parsley. Serve hot.
Notes
- For a smoother texture, blend the soup (without seafood) before adding crab and shrimp.
- This bisque can be made a day ahead and reheated gently.
- Serve with crusty bread or oyster crackers.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 180mg
