If you’re searching for an elegant, soul-warming treat that brings together the best of the ocean in one bowl, Creamy Crab and Shrimp Seafood Bisque is your answer. This bisque is velvety, lush, and brimming with delicate crab and tender shrimp, all hugged by a subtly spiced, deeply flavorful broth. Every spoonful promises rich seafood flavors, a touch of Old Bay seasoning, and luscious creaminess—making it perfect for everything from a cozy family dinner to the opening course at a festive gathering. This is a dish you’ll crave all year long!
Ingredients You’ll Need
The ingredients for Creamy Crab and Shrimp Seafood Bisque may look simple, but trust me, each one has a special job to do. Together, they create irresistible depth, creaminess, and just the right pop of color in your bowl.
- Unsalted butter: Gives a rich, luxurious base and beautifully sautés the veggies.
- Olive oil: Adds a gentle fruitiness and keeps the butter from burning.
- Onion: Offers subtle sweetness and a savory backbone for the soup.
- Garlic: Lends a fragrant, mouthwatering aroma that makes every bite sing.
- Celery: Provides an earthy crunch that melts right into the bisque, rounding out the flavor.
- Tomato paste: Brings color and a hint of tang, enhancing every other ingredient.
- All-purpose flour: Thickens the bisque to silky perfection without heaviness.
- Seafood stock (or chicken stock): Creates a rich, briny backbone—seafood stock brings depth, but chicken works in a pinch!
- Heavy cream: The secret behind that dreamy, velvety texture.
- Dry white wine: Adds brightness and balances out the richness; choose a wine you’d want to sip yourself.
- Old Bay seasoning: Classic seafood spice that instantly reminds you of the coast.
- Cayenne pepper (optional): Kicks up the heat just enough—add to taste!
- Lump crab meat: The star of the show—sweet, tender, and oh-so-succulent.
- Shrimp: Brings plumpness and gentle bite; make sure they’re peeled, deveined, and chopped for the perfect texture.
- Salt and black pepper: Essentials for bringing all those gorgeous flavors into balance.
- Fresh parsley: Finishing with fresh, vibrant green for a pop of color and herbal freshness.
How to Make Creamy Crab and Shrimp Seafood Bisque
Step 1: Sauté Aromatics
Start by heating the butter and olive oil together in a large pot over medium heat. When the butter is melted and shimmering, add in the chopped onion, minced garlic, and celery. Sauté for about 5 to 6 minutes, stirring often, until everything is softened and tantalizingly fragrant. This early step unlocks the foundation flavors for your Creamy Crab and Shrimp Seafood Bisque!
Step 2: Build the Flavor Base
Next, stir in the tomato paste and let it cook for a minute, which helps it caramelize and boosts its flavor. Sprinkle the flour over the vegetables, stirring constantly for 1 to 2 minutes. This forms the roux that thickens the bisque so no one gets a watery spoonful! You want everything combined smoothly before the next step.
Step 3: Create the Broth
Now it’s time to slowly whisk in your seafood stock (or chicken stock, if you must), making sure to add it gradually so the mixture stays silky. Stir in the white wine, Old Bay seasoning, cayenne pepper if you want a gentle kick, and season to taste with salt and black pepper. Let the soup simmer uncovered for 10 to 15 minutes, stirring occasionally. The aroma at this stage is truly irresistible!
Step 4: Finish with Cream and Seafood
Reduce the heat to low and gently stir in the heavy cream, letting it swirl into a lush, pale bisque. Add the lump crab meat and chopped shrimp, stirring gently so the precious seafood stays chunky and beautiful. Simmer for another 5 to 7 minutes until everything is just heated through—take care not to let it boil, or the cream can curdle.
Step 5: Taste, Adjust, and Serve
Give your bisque a taste and see if it needs any more salt or a pinch more pepper. Ladle into warm bowls, garnish with fresh parsley, and serve hot. If you love extra crunch, a side of crusty bread or oyster crackers is perfect for dipping!
How to Serve Creamy Crab and Shrimp Seafood Bisque
Garnishes
Finish each bowl of Creamy Crab and Shrimp Seafood Bisque with a generous sprinkle of chopped fresh parsley—it really brightens up the silky richness and adds a pop of color that looks restaurant-worthy. For special occasions, a drizzle of extra cream or a few extra flakes of crab on top will wow your guests.
Side Dishes
This bisque is pure comfort on its own, but it pairs fabulously with crusty French bread, toasted baguette slices, or oyster crackers for classic crunch. If you want a bit more, try serving it alongside a fresh green salad with lemon vinaigrette to balance out the creaminess of the bisque.
Creative Ways to Present
If you’re going for a memorable presentation, serve Creamy Crab and Shrimp Seafood Bisque in elegant mugs, mini soup shooters, or even bread bowls for a show-stopping touch at parties. Small ramekins work beautifully for appetizer portions that will have your guests begging for seconds!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully when stored in an airtight container in the refrigerator for up to three days. As the flavors meld overnight, your Creamy Crab and Shrimp Seafood Bisque gets even better—just make sure it’s fully cooled before storing.
Freezing
While you can freeze this bisque, the cream may separate slightly on thawing. To minimize this, let the soup cool completely before transferring to freezer-safe containers. Freeze for up to two months; just be mindful not to overfill, as liquids expand in the freezer.
Reheating
Gently reheat the bisque on the stovetop over low or medium-low heat, stirring often. If it looks like the cream or texture has split a bit, whisk briskly or add a splash of fresh cream to bring back its original silky smoothness. Avoid boiling so the seafood stays juicy and tender.
FAQs
Can I use frozen seafood instead of fresh?
Absolutely! Just make sure to thaw and thoroughly drain your crab and shrimp before using to avoid excess liquid in the bisque. Frozen seafood works beautifully in Creamy Crab and Shrimp Seafood Bisque, especially if you’re making it off-season.
Is there a substitute for heavy cream?
You can use half-and-half or whole milk for a lighter version, though the bisque will be less rich. Coconut milk is an alternative for dairy-free diets, but it will bring its own flavor and isn’t as traditional in this Creamy Crab and Shrimp Seafood Bisque.
What type Soup
A dry white like Sauvignon Blanc or Pinot Grigio is ideal. Avoid sweet wines, which can overpower the delicate seafood flavors. Whatever you pick, make sure it’s a wine you’d enjoy drinking in a glass on its own.
Is it necessary to blend the bisque?
No, but if you want the broth extra smooth, blend it before adding the seafood. An immersion blender makes this step easy and mess-free. For a more rustic feel, skip blending and let the bits of veggies peek through in your Creamy Crab and Shrimp Seafood Bisque.
Can I make this bisque ahead of time?
Yes! Making Creamy Crab and Shrimp Seafood Bisque a day ahead not only saves time but lets the flavors deepen. Just store it in the fridge and reheat gently before serving, adding a little extra cream if it thickens overnight.
Final Thoughts
There’s something undeniably special about treating yourself and your loved ones to a creamy, decadent bowl of Creamy Crab and Shrimp Seafood Bisque. Whether you’re serving it for a romantic dinner, a family celebration, or a cozy night in, this bisque always brings rave reviews. Give it a try, and don’t be surprised when it becomes a go-to favorite at your table!
Print
Creamy Crab and Shrimp Seafood Bisque Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy goodness of this delightful Creamy Crab and Shrimp Seafood Bisque. This comforting soup is brimming with tender crab meat, succulent shrimp, and a flavorful blend of spices. Perfect for a cozy night in or to impress guests with a taste of the sea.
Ingredients
For the Bisque:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 celery stalk, finely chopped
- 1 tablespoon tomato paste
- ¼ cup all-purpose flour
- 3 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- ½ cup dry white wine
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (optional)
For the Seafood:
- 8 oz cooked lump crab meat
- 8 oz cooked shrimp, peeled, deveined, and chopped
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté Aromatics: In a large pot, heat butter and olive oil over medium heat. Add onion, garlic, and celery. Sauté for 5–6 minutes until softened and fragrant. Stir in tomato paste and cook for 1 minute.
- Create Base: Sprinkle in the flour and cook, stirring constantly, for 1–2 minutes to form a roux. Gradually whisk in the seafood stock and bring to a simmer. Add white wine, Old Bay, cayenne (if using), salt, and pepper. Simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened.
- Add Seafood: Stir in the heavy cream and reduce the heat to low. Add the crab and shrimp, gently stirring to combine. Simmer for another 5–7 minutes until everything is heated through. Do not boil.
- Adjust Seasoning: Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or oyster crackers.
Notes
- For a smoother texture, blend the soup (before adding seafood) with an immersion blender.
- You can substitute seafood stock with chicken stock, but seafood stock adds richer flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 125 mg
