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Crab and Shrimp Seafood Bisque
If you’re craving something luxurious, comforting, and filled with deep coastal flavors, this Crab and Shrimp Seafood Bisque is the perfect dish. Smooth, creamy, and generously packed with tender shrimp and sweet crab meat, this restaurant-style bisque makes an ideal appetizer or a complete cozy meal. What makes this recipe especially appealing is how easy it is to prepare at home while still delivering the richness and depth you’d expect from a fine dining seafood restaurant.
Why You'll Love This Seafood Bisque
This bisque brings together layers of flavor: a buttery aromatic base, a silky cream broth, and succulent bites of seafood in every spoonful. The combination of shrimp and crab offers a balance between briny sweetness and savory richness. It’s also fully customizable—spice it up with cayenne, make it thicker with a roux, or enrich it further with a splash of sherry. Whether you’re preparing a holiday starter, a family Sunday dinner, or a special occasion meal, this bisque shines every time.
Ingredients
- 1 pound shrimp, peeled and deveined, chopped
- 8 ounces lump crab meat
Base & Aromatics:
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 2 cloves garlic, minced
Broth & Seasoning:
- 3 tablespoons all-purpose flour
- 4 cups seafood stock (or chicken broth)
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Enhancements:
- 2 tablespoons dry sherry or white wine
- 1 tablespoon chopped fresh parsley, for garnish
How to Make Crab and Shrimp Bisque
Step 1: Sauté the Aromatics
In a large pot, melt the butter with the olive oil over medium heat. Add the diced onion and celery, cooking until soft and fragrant. Stir in the minced garlic and cook for another minute, making sure it doesn’t burn.
Step 2: Build the Thickening Base
Sprinkle the flour over the vegetables and stir to create a smooth paste. Continue cooking for 2 minutes to form a light roux. This step is essential to help the bisque achieve its creamy texture without lumps.
Step 3: Add the Liquids
Slowly pour in the seafood stock while stirring continuously to avoid clumping. Add the tomato paste and whisk until fully combined. Bring the mixture to a gentle simmer.
Step 4: Season the Bisque
Stir in the paprika, Old Bay, cayenne (if using), salt, and pepper. Let the broth simmer for 10 minutes to deepen the flavors. If you want a more gourmet profile, add a splash of sherry at this point.
Step 5: Add the Seafood
Add the chopped shrimp to the simmering broth. Cook for 3–4 minutes until the shrimp turn pink. Gently fold in the crab meat without breaking it apart.
Step 6: Add the Cream
Reduce the heat to low and stir in the heavy cream and whole milk. Do not let the bisque boil once the dairy is added—this helps maintain the smooth, silky texture. Let everything warm together for 5 more minutes.
Step 7: Taste and Adjust
Taste the bisque and adjust the salt, pepper, or heat level to your preference. For a thinner bisque, add a splash of stock. For a thicker one, simmer a bit longer.
Serving Suggestions
Serve the bisque hot, garnished with fresh parsley or an extra spoonful of crab meat for presentation. It pairs beautifully with crusty garlic bread, toasted baguette slices, or a simple green salad. For a complete seafood feast, serve alongside grilled fish or baked salmon.
Tips for the Best Flavor
Use the freshest seafood you can find, as the quality of the shrimp and crab dramatically affects the final taste. If using frozen seafood, thaw it fully and pat it dry before adding to the pot. Seafood stock adds incredible depth, but chicken broth is a fine substitute if that’s what you have on hand. Avoid boiling the bisque once the dairy is added to prevent curdling. If you want an ultra-smooth texture, blend part of the soup before adding the seafood.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid separating the cream. Because this bisque contains dairy and seafood, freezing is not recommended—it may become grainy once thawed.
FAQ
Can I use imitation crab?
Yes, you can, but real lump crab gives the best flavor and texture.
Can I make this bisque spicy?
Absolutely—add extra cayenne or a dash of chili flakes.
Can I substitute the shrimp?
Yes, scallops or lobster chunks also work wonderfully.