Name: Creamy Crab and Shrimp Seafood Bisque
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 4 tablespoons butter; 1 small onion, finely chopped; 2 stalks celery, finely chopped; 3 cloves garlic, minced; 1/4 cup all-purpose flour; 4 cups seafood stock or fish broth; 2 tablespoons tomato paste; 1 cup heavy cream; 1/4 cup dry sherry or white wine; 1 teaspoon Old Bay seasoning; 1/2 teaspoon paprika; 8 ounces cooked lump crab meat; 8 ounces shrimp, peeled and deveined; Salt, to taste; Black pepper, to taste; 2 tablespoons fresh parsley, chopped (for garnish)

If you’re anything like me, you understand the irresistible pull of a warm, velvety seafood bisque on a chilly day. There’s something so luxurious about that first spoonful—rich with cream, kissed with butter, and brimming with tender bites of shrimp and crab. I’ve been perfecting my bisque recipe for years, and this Creamy Crab and Shrimp Seafood Bisque has become a beloved favorite at my dinner table. Whether I’m entertaining guests or just craving something special, this dish always delivers.

The depth of flavor in this bisque is absolutely stunning. It’s a slow build—beginning with a buttery base of aromatics and spices, layered with seafood stock, and finished with heavy cream and a splash of sherry. The shrimp are lightly sautéed to perfection, the crab meat adds a delicate sweetness, and everything is tied together in a beautifully seasoned, smooth broth that coats your spoon and warms your soul.

Why You’ll Love This Creamy Crab and Shrimp Seafood Bisque

This bisque is the ultimate comfort food. It’s creamy, hearty, and loaded with flavor, yet still feels elegant and refined enough for special occasions. It’s a seafood lover’s dream, rich without being heavy, and the perfect blend of rustic and upscale.

You’ll love how easy it is to customize and how fast it comes together with the right prep. Plus, it’s an excellent make-ahead option since the flavors deepen overnight. Pair it with crusty bread and a light salad, and you’ve got an unforgettable meal.

What Kind of Crab and Shrimp Should I Use?

I prefer using lump crab meat for its texture and natural sweetness—it holds up well in the creamy broth and adds beautiful richness. As for the shrimp, medium-sized peeled and deveined shrimp work best. You can use fresh or frozen, just make sure to thaw them thoroughly and pat dry before cooking.

If you’re in a pinch, imitation crab can work, but you’ll definitely notice a difference in flavor and texture. The real stuff is worth it.

Options for Substitutions

If you don’t have crab, consider using scallops or even white fish like cod or halibut for a different kind of seafood flavor. Lobster is another fantastic (though more indulgent) substitute.

For a dairy-free version, swap the heavy cream with full-fat coconut milk—it changes the flavor slightly, but it’s still incredibly satisfying. And for a lower-fat version, half-and-half works just fine. As for wine or sherry, dry white wine or a splash of brandy can be used as an alternative.

Ingredients for this Creamy Crab and Shrimp Seafood Bisque

Butter – Essential for building a rich and flavorful base; it gives the bisque its signature silky texture.
Onion – Adds sweetness and depth; finely chopped for a smoother blend.
Celery – Brings a subtle earthiness and crunch to balance the creamy broth.
Garlic – Provides a fragrant, savory punch that enhances the seafood flavors.
Flour – Acts as a thickener to give the bisque its luscious consistency.
Seafood Stock or Fish Broth – The backbone of the bisque; delivers a concentrated ocean flavor.
Tomato Paste – Adds a touch of acidity and rich umami undertone.
Heavy Cream – Delivers the luxurious creaminess bisques are known for.
Sherry or Dry White Wine – Brings a bit of acidity and depth, brightening the overall flavor.
Old Bay Seasoning – Classic seafood spice blend that gives the bisque warmth and complexity.
Paprika – Adds color and a mild smoky flavor.
Cooked Lump Crab Meat – Sweet, tender, and essential for that authentic bisque experience.
Shrimp (peeled and deveined) – Mild and meaty; adds protein and body to the soup.
Salt & Pepper – Basic seasonings to bring everything into balance.
Fresh Parsley (for garnish) – Adds a fresh herbal finish and a pop of color.

Step 1: Sauté the Aromatics

Melt butter in a large pot over medium heat. Add chopped onions and celery, and sauté until softened, about 5–6 minutes. Stir in the minced garlic and cook for another minute, just until fragrant.

Step 2: Build the Roux

Sprinkle the flour over the sautéed vegetables, stirring constantly to form a roux. Cook for about 2–3 minutes to eliminate the raw flour taste, but don’t let it brown.

Step 3: Add Tomato Paste and Spices

Stir in the tomato paste, Old Bay seasoning, paprika, salt, and pepper. Cook for 1–2 minutes to blend the flavors into the roux.

Step 4: Pour in the Stock

Slowly whisk in the seafood stock or fish broth to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly. Let it cook for about 10 minutes.

Step 5: Add Cream and Sherry

Lower the heat and stir in the heavy cream and sherry (or dry white wine). Let it simmer on low for another 10–15 minutes. Do not boil after adding cream to prevent curdling.

Step 6: Blend (Optional)

If you prefer a smoother bisque, use an immersion blender to puree the mixture directly in the pot. You can also transfer to a blender in batches. This step is optional depending on how chunky or smooth you want your bisque.

Step 7: Add Seafood

Gently fold in the crab meat and shrimp. Let the soup simmer until the shrimp are pink and opaque, about 5 minutes. Avoid overcooking the shrimp—they should be just done.

Step 8: Taste and Adjust

Taste your bisque and adjust the seasoning as needed. Add more salt, pepper, or a dash of Old Bay if you want more spice.

Step 9: Garnish and Serve

Ladle the bisque into bowls, garnish with freshly chopped parsley, and serve hot. Optional: add a swirl of cream on top for presentation. Crusty bread on the side is highly recommended.

How Long to Prepare the Creamy Crab and Shrimp Seafood Bisque

Prep Time: The preparation phase takes about 15–20 minutes. This includes chopping your vegetables, measuring spices, peeling and deveining the shrimp (if not pre-done), and gathering all your ingredients. If you use pre-cooked crab and cleaned shrimp, you’ll save even more time.

Cook Time: The cooking process takes approximately 35–40 minutes. This includes sautéing, simmering the broth, incorporating the cream and sherry, blending (if desired), and cooking the seafood just until tender. In total, you’re looking at a satisfying homemade bisque in under an hour.

Tips for Perfect Creamy Crab and Shrimp Seafood Bisque

Always cook the roux thoroughly to remove any floury taste.
Add the cream over low heat and never let the soup boil after it’s added.
Use quality seafood—fresh or properly thawed frozen shrimp and real lump crab meat.
Let the flavors meld by simmering the broth before adding the seafood.
Blend only if you want a smooth texture—leave it chunky for more rustic appeal.

Watch Out for These Mistakes While Cooking

Overcooking the shrimp: They become rubbery fast—pull them off the heat as soon as they turn opaque.
Boiling after adding cream: This can cause curdling and separate the bisque.
Skipping the roux step: It’s essential for achieving that creamy, velvety texture.
Using overly salty stock: If your seafood stock is salty, reduce added salt until tasting the final product.
Using imitation crab: While convenient, it lacks the depth of flavor real crab adds to the bisque.

What to Serve With Creamy Crab and Shrimp Seafood Bisque?

1. Crusty French Bread

Perfect for dipping and soaking up every last drop of that creamy broth.

2. Garlic Butter Crostini

Add a golden crunch and rich garlic flavor that pairs beautifully with the bisque.

3. Mixed Green Salad

A fresh salad with vinaigrette cuts through the richness and balances the meal.

4. Roasted Asparagus

Simple and elegant, its earthy flavor contrasts the sweet seafood nicely.

5. White Wine

A crisp Sauvignon Blanc or Chardonnay complements the creamy seafood without overpowering it.

Storage Instructions

Refrigerator: Let the bisque cool to room temperature before transferring to an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove over low heat to maintain the creamy texture—avoid boiling.

Freezer: While you can freeze bisque, cream-based soups can sometimes separate when reheated. If you do freeze it, leave out the cream and add it fresh when reheating. Use freezer-safe containers and store for up to 2 months.

Reheating: Reheat over low heat, stirring often. Do not microwave at high power, as it can overcook the seafood and cause the cream to split.

Estimated Nutrition

Serving size: 1 cup (approximate)

Calories: 320
Protein: 20g
Fat: 22g
Saturated Fat: 12g
Carbohydrates: 10g
Fiber: 1g
Sugar: 3g
Cholesterol: 160mg
Sodium: 650mg

Frequently Asked Questions

Can I make this bisque ahead of time?

Yes! In fact, the flavors develop even more overnight. Just reheat gently and stir well before serving.

Can I use canned crab meat?

Yes, canned lump crab meat is a fine alternative if fresh isn’t available. Be sure to drain and pick through for any shell fragments.

How can I make this gluten-free?

Replace all-purpose flour with a gluten-free blend or use cornstarch as a thickening agent.

What if I don’t have seafood stock?

You can use chicken broth in a pinch, but add a dash of fish sauce or clam juice to mimic the seafood depth.

Is this bisque spicy?

Not inherently, but you can add a pinch of cayenne or hot sauce if you like a little heat.

Conclusion

This Creamy Crab and Shrimp Seafood Bisque is more than just a soup—it’s an experience. Rich, comforting, and deeply flavorful, it’s the kind of dish that feels like a warm hug in a bowl. Whether you’re serving it as an appetizer for a dinner party or enjoying a cozy night in, this bisque brings restaurant-quality elegance to your home kitchen. With the right ingredients and a little patience, you’ll create a dish that’s bound to impress.