Crab and Shrimp Seafood Bisque is a lush, creamy soup brimming with sweet, delicate seafood and a gentle kick of spice—a true showstopper for any dinner party or a cozy night in. Imagine spoonfuls of tender shrimp and succulent crab mingling with a velvety base rich in white wine, cream, and aromatic spices. This recipe brings together both elegance and comfort in a bowl, creating the kind of unforgettable flavor that will have everyone requesting seconds.
Ingredients You’ll Need
The ingredient list for this bisque may seem gourmet, but most items are pantry staples and you might have a few of them already on hand. Each component plays a key role, coming together to create a harmonious blend of textures and flavors that make Crab and Shrimp Seafood Bisque something special.
- Unsalted butter: Gives the base an indulgently creamy flavor and helps cook the aromatics gently.
- Olive oil: Adds a fruity richness and keeps the butter from burning.
- Onion: Finely chopped, it creates a sweet, savory foundation for the bisque.
- Garlic: Adds a warm, aromatic undertone, perfectly balancing the seafood.
- All-purpose flour: Helps thicken the soup for a luscious, silken texture.
- Dry white wine: Enhances the complexity of flavors while adding brightness to the bisque.
- Seafood or fish stock: Delivers deep, oceanic flavor that’s the backbone of the soup.
- Paprika: Lends a gentle smokiness and beautiful golden tint.
- Cayenne pepper: Adds a little heat to complement the sweetness of the seafood.
- Old Bay seasoning: Injects signature coastal flavor with its blend of herbs and spices.
- Heavy cream: Responsible for that decadent, utterly creamy mouthfeel.
- Whole milk: Lightens the bisque just enough, without sacrificing richness.
- Cooked lump crab meat: The star ingredient, it delivers sweet, buttery bites throughout.
- Cooked shrimp: Chopped for perfect spoonfuls, it adds satisfying texture and flavor.
- Salt and freshly ground black pepper: Essential for balanced seasoning; taste as you go!
- Fresh lemon juice: Brightens the whole pot with zesty freshness.
- Chopped fresh parsley: For a pop of color and a little herbal lift—don’t forget extra for garnish!
How to Make Crab and Shrimp Seafood Bisque
Step 1: Sauté Aromatics
Start by melting the butter with olive oil in a large saucepan set over medium heat. When the mixture just begins to sizzle, add your finely chopped onion. Sauté until the onion turns soft and translucent (about five minutes), then toss in the minced garlic. Let these aromatics cook together for another 30 seconds, releasing all their wonderful scent—this lays the foundation of flavor for your Crab and Shrimp Seafood Bisque.
Step 2: Make the Roux
Sprinkle in the all-purpose flour, stirring constantly to form a smooth paste. This roux is the secret to a perfectly thick, velvety bisque. Cook the mixture for 1 to 2 minutes, just until it loses the raw flour smell and starts to turn a hint golden, being careful not to let it brown.
Step 3: Add Wine and Stock
Next, gently pour in the dry white wine and seafood stock. Whisk as you go to prevent lumps and ensure a beautifully silky base. Add the paprika, cayenne, and Old Bay seasoning, then bring everything to a gentle simmer. Let this aromatic mixture bubble away for a good 10 minutes so the flavors can meld together.
Step 4: Creamy Goodness
Reduce the heat to low and slowly stir in the heavy cream and whole milk. This transforms your bisque into a luxuriously creamy soup, but be careful not to let it boil—gentle heat ensures a smooth, rich result. Let it simmer for another five minutes so the flavors can deepen.
Step 5: Add Seafood and Finish
Now it’s time to introduce the star players: the crab meat and chopped shrimp. Stir them in and let them warm through for about three to four minutes—just enough time for the seafood to get cozy with the fragrant, creamy broth. Season with salt and pepper to your liking, add a squeeze of lemon, and stir in the chopped parsley. Your Crab and Shrimp Seafood Bisque is ready to serve hot.
How to Serve Crab and Shrimp Seafood Bisque
Garnishes
A sprinkle of fresh chopped parsley is classic and beautiful, but you can also add a swirl of cream, a touch of extra Old Bay, or a few whole shrimp on top for drama. A wedge of lemon on the rim brightens every spoonful and looks stunning.
Side Dishes
Crab and Shrimp Seafood Bisque is wonderful on its own, but serving it with thick slices of toasted artisan bread or homemade garlic croutons lets you soak up every last drop. A crisp green salad or simple steamed asparagus on the side balances the richness of the soup.
Creative Ways to Present
For an elegant touch, ladle the bisque into miniature cups or shot glasses as a dramatic appetizer. It also looks fantastic served in hollowed-out bread bowls for a rustic, interactive experience that delights guests and keeps them coming back for more.
Make Ahead and Storage
Storing Leftovers
Allow any leftover Crab and Shrimp Seafood Bisque to cool to room temperature before transferring to an airtight container. Stored in the refrigerator, it will stay fresh and delicious for up to three days—just the right excuse to enjoy a bowl for lunch the next day.
Freezing
If you want to freeze the bisque, portion it into airtight containers, leaving a little room at the top for expansion. For the best texture, freeze before adding the crab and shrimp—simply reheat the base and stir in fresh or thawed seafood when ready to serve. The creamy nature of bisque means minor texture changes after freezing, but it’s still absolutely tasty!
Reheating
For best results, reheat Crab and Shrimp Seafood Bisque gently on the stovetop over low heat, stirring often to prevent curdling. Avoid bringing it to a boil—gentle warming will maintain that signature creamy smoothness. If needed, add a splash of stock or milk to loosen the texture as it heats.
FAQs
Can I use frozen shrimp or crab?
Absolutely! Just ensure they are fully thawed and patted dry before adding to the bisque. Frozen seafood makes this recipe accessible all year round and still results in fantastic flavor and texture.
How do I make the bisque extra smooth?
For a silkier texture, use a blender or immersion blender on the soup right before adding the crab and shrimp. This step is especially nice if you prefer a uniform, velvety soup base beneath the tender seafood.
Is there a non-alcoholic substitute for the wine?
Yes! You can simply use extra seafood or fish stock in place of the white wine. A small squeeze of fresh lemon at the end will help balance the flavors without any alcohol.
Can I make Crab and Shrimp Seafood Bisque ahead of time?
You can prepare the base in advance and refrigerate it for up to two days. When you’re ready to serve, gently reheat the soup and add the seafood just before serving for best freshness and texture.
What if I don’t have Old Bay seasoning?
No worries—try a mix of celery salt, paprika, ground mustard, and a pinch of cayenne to capture similar coastal flavors. The bisque will still taste incredible, and you can adjust seasonings to your liking.
Final Thoughts
If you love rich, seafood-packed soups, you owe it to yourself to make Crab and Shrimp Seafood Bisque. It’s easier than it seems, deeply satisfying, and sure to earn rave reviews from everyone at your table. Give it a try the next time you want to bring restaurant-style elegance right into your own kitchen!
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Crab and Shrimp Seafood Bisque Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy flavors of this Crab and Shrimp Seafood Bisque, a decadent soup that combines the sweetness of seafood with a hint of spice. Perfect for a cozy night in or to impress guests with a sophisticated dish.
Ingredients
Main Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 3 cups seafood or fish stock
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Old Bay seasoning
- 1 cup heavy cream
- 1/2 cup whole milk
Seafood:
- 1/2 pound cooked lump crab meat
- 1/2 pound cooked shrimp, peeled, deveined, and chopped
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley, plus more for garnish
Instructions
- Saute Aromatics: In a large saucepan, heat butter and olive oil. Add onion, cook until soft. Stir in garlic.
- Make Roux: Sprinkle in flour, cook to form a roux.
- Add Liquids: Whisk in white wine and stock. Add seasonings, simmer.
- Finish Soup: Stir in cream and milk, simmer. Add crab, shrimp, seasonings, lemon juice, parsley.
- Serve: Garnish with parsley, serve hot.
Notes
- For a smoother texture, blend the soup before adding seafood.
- You can substitute white wine with extra stock if desired.
- Use fresh or high-quality canned seafood for best results.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 155mg
