Description

This crab and shrimp seafood bisque is a rich, creamy, and flavorful soup that brings the ocean’s best flavors to your table. Made with succulent lump crabmeat, tender shrimp, and a velvety seafood-infused broth, this bisque is the perfect balance of savory, slightly sweet, and perfectly seasoned.

Ingredients

Scale

For the Bisque Base:

2 tbsp butter
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 stalk celery, finely chopped
1 small carrot, finely chopped
2 tbsp all-purpose flour
1 tbsp tomato paste
4 cups seafood stock (or chicken broth)
1 cup heavy cream
1 cup whole milk
1 tsp Old Bay seasoning
½ tsp smoked paprika
¼ tsp cayenne pepper (optional, for heat)
Salt and black pepper to taste

For the Seafood:

½ lb shrimp, peeled, deveined, and chopped into bite-sized pieces
½ lb lump crabmeat (fresh or canned, drained)

For Garnish:

1 tbsp fresh parsley, chopped
1 tbsp chives, finely chopped
Freshly cracked black pepper

Instructions

Sauté the Aromatics: In a large pot over medium heat, melt the butter and olive oil. Add the chopped onion, garlic, celery, and carrot. Sauté for 5–7 minutes until softened and fragrant.
Make the Roux: Sprinkle the flour over the sautéed vegetables, stirring constantly for 2–3 minutes until lightly golden. Stir in the tomato paste to enhance the depth of flavor.
Add the Liquids: Slowly pour in the seafood stock while stirring to prevent lumps. Bring the mixture to a gentle simmer and cook for 10 minutes.
Blend for a Creamy Texture: Use an immersion blender to partially puree the bisque, leaving some texture for a more rustic feel. If using a countertop blender, carefully blend in batches.
Incorporate Dairy and Seasonings: Lower the heat and add the heavy cream, milk, Old Bay seasoning, smoked paprika, cayenne (if using), salt, and black pepper. Stir well and let it simmer for another 5 minutes.
Add the Seafood: Gently stir in the shrimp and crabmeat. Simmer for 5–7 minutes until the shrimp are pink and cooked through.
Final Touches: Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley, chives, and a sprinkle of black pepper.

Notes

Variations: Add lobster meat for an even more luxurious bisque. You can also mix in diced potatoes or roasted corn for added texture.
Gluten-Free Option: Use cornstarch or a gluten-free flour blend instead of all-purpose flour for thickening.
Dairy-Free Alternative: Swap the heavy cream and milk for full-fat coconut milk for a dairy-free version with a subtle tropical note.

Prep Time: PT15M
Cook Time: PT30M
Category: Soup, Main Course
Method: Stovetop
Cuisine: American, French

Nutrition

Serving Size: 1/4 of recipe
Calories: 420 kcal
Sugar: 4g
Sodium: 850mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 30g
Cholesterol: 180mg

Keywords: seafood bisque, crab bisque, shrimp soup, creamy seafood soup, crab and shrimp chowder, seafood soup recipe, comfort food, homemade bisque