Crab and Shrimp Seafood Bisque
A Rich, Creamy Seafood Soup You’ll Want to Make Again and Again
If you’re craving something warm, comforting, and luxurious, this Crab and Shrimp Seafood Bisque is the perfect choice. Smooth, creamy, and packed with deep seafood flavor, this classic bisque tastes like it came straight from a fine-dining restaurant—but it’s surprisingly easy to make at home.
This recipe combines tender shrimp, sweet crab meat, aromatic vegetables, and a silky cream base to create a soup that feels special enough for holidays yet simple enough for a cozy weeknight dinner.
Ingredients
Seafood:
- 10 oz (300 g) shrimp, peeled and deveined
- 7 oz (200 g) crab meat (fresh or high-quality canned)
Base:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 celery stalk, finely chopped
- 1 small carrot, grated
Thickening & Liquids:
- 2 tablespoons all-purpose flour
- 3 cups seafood stock (or vegetable stock)
- 1 cup heavy cream
- ½ cup milk (optional, for extra smoothness)
Seasonings:
- 1 teaspoon paprika
- ½ teaspoon white pepper
- ½ teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- A pinch of nutmeg (optional but recommended)
- 1 teaspoon lemon juice
Optional Garnish:
- Fresh parsley, chopped
- Seared shrimp
- A drizzle of cream
Instructions
1 Build the Flavor Base
In a large pot, melt the butter with olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
2 Add the Vegetables
Add the celery and grated carrot. Cook for 3–4 minutes, stirring occasionally, until the vegetables soften and release their aroma.
3 Thicken the Soup
Sprinkle the flour over the vegetables and stir continuously for about 1 minute. This step removes the raw flour taste and helps create the classic creamy bisque texture.
4 Add the Stock
Slowly pour in the seafood stock while whisking to prevent lumps. Bring the mixture to a gentle simmer and cook for 10–15 minutes, allowing the flavors to develop and the soup to thicken slightly.
5 Blend Until Smooth
Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. (You can also carefully blend it in batches using a regular blender.)
6 Add Cream and Seafood
Return the pot to low heat. Stir in the heavy cream and milk. Add the shrimp and crab meat, gently folding them into the soup. Simmer for 5–7 minutes, just until the shrimp are cooked through and tender.
7 Final Seasoning
Season with paprika, white pepper, thyme, salt, black pepper, nutmeg, and lemon juice. Taste and adjust seasoning as needed.
Serving Suggestions
- Serve hot in deep bowls
- Garnish with parsley, extra shrimp, or a swirl of cream
- Pair with crusty bread, garlic toast, or warm baguette
- Perfect as a starter or a light main course
Tips for the Best Bisque
- Do not overcook the shrimp; they should be tender, not rubbery
- Use full-fat cream for the richest flavor
- Blending the soup well is the key to a true bisque texture
- A small splash of lemon brightens the seafood flavors beautifully