There's nothing quite like a warm, creamy bowl of crab and shrimp seafood bisque to bring comfort and elegance to your table. This rich and velvety soup is packed with tender shrimp, sweet lump crab meat, and a perfectly balanced blend of seasonings.
I first discovered my love for seafood bisque during a trip to the coast, where a tiny seaside café served the most incredible version. After countless attempts at home, I finally perfected this easy, restaurant-quality recipe that comes together in under an hour.
Why You'll Love This Crab and Shrimp Seafood Bisque
Get ready to fall in love with the ultimate seafood indulgence. This crab and shrimp bisque is everything you want in a comforting, luxurious dish.
First, it’s incredibly rich and creamy without being too heavy. A combination of butter, cream, and seafood broth creates a silky-smooth base that perfectly complements the sweet, delicate seafood flavors.
It’s surprisingly easy to make! You don’t need fancy culinary skills—just a few simple steps and everyday ingredients. This bisque is perfect for an impressive date night or a cozy family dinner.
The balance of flavors is just right. A touch of Old Bay seasoning and a splash of sherry bring out the natural sweetness of the crab and shrimp, while a hint of garlic and onion adds depth.
This recipe is also highly customizable. Want a spicier kick? Add cayenne or red pepper flakes. Prefer a thicker consistency? Adjust the amount of roux. No matter how you tweak it, this bisque is bound to impress.
Ingredients Notes

This bisque relies on a handful of fresh, high-quality ingredients that work together to create a rich and flavorful soup.
Shrimp: Use medium-sized shrimp, peeled and deveined. I like to keep a few whole for garnish, but you can chop them into bite-sized pieces for easier eating.
Lump Crab Meat: For the best flavor and texture, opt for fresh or high-quality refrigerated lump crab meat. If using canned crab, be sure to drain it well.
Seafood Stock: This forms the base of the bisque, enhancing its depth of flavor. If you don’t have seafood stock, you can substitute it with chicken broth, but the seafood essence will be slightly milder.
Heavy Cream: The key to achieving that luscious, velvety texture. If you prefer a lighter version, half-and-half works, but the bisque won’t be as rich.
Sherry: A splash of dry sherry adds a subtle sweetness and enhances the overall flavor. If you don’t have sherry, a bit of white wine or even a squeeze of lemon juice can work as a substitute.
You’ll also need butter, flour, onion, garlic, Old Bay seasoning, and tomato paste to build the perfect flavor base. A good immersion blender or standard blender will help achieve that smooth, creamy texture.
How To Make This Crab and Shrimp Seafood Bisque

Making this bisque is easier than you might think! The key is building layers of flavor and blending the base until it's perfectly smooth.
Start by melting butter in a large pot over medium heat. Add the diced onions and minced garlic, sautéing until softened and fragrant. This forms the foundation of the bisque’s deep, savory flavor.
Stir in the tomato paste and Old Bay seasoning, allowing them to cook for a minute. This helps develop a rich, slightly sweet, and spiced undertone that enhances the seafood.
Sprinkle in the flour and stir well to create a roux. Cook for about two minutes to eliminate any raw flour taste. Then, slowly whisk in the seafood stock, making sure to stir constantly to avoid lumps. Let this simmer for about 10 minutes until slightly thickened.
Use an immersion blender to puree the mixture until smooth. If using a standard blender, work in batches and return the soup to the pot. The goal is a creamy base that will complement the tender seafood.
Lower the heat and stir in the heavy cream and sherry. Let it warm through before adding the shrimp and crab meat. Simmer gently until the shrimp turn pink and opaque, about 5 minutes. Be careful not to overcook!
Ladle into bowls and garnish with extra crab meat, whole shrimp, or a sprinkle of fresh parsley. Serve with crusty bread or oyster crackers for the perfect finishing touch.
Storage Options
This bisque is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, making it just as delicious the next day.
To freeze, let the bisque cool completely and store it in a freezer-safe container for up to 2 months. Keep in mind that cream-based soups can sometimes separate when thawed, so stir well while reheating.
Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling, as this can cause the cream to curdle. If the soup thickens too much after refrigeration, add a splash of seafood stock or cream to restore its consistency.
Variations and Substitutions
One of the best things about this bisque is its versatility. Here are a few ways to customize it to your taste.
Make It Spicier: Add cayenne pepper, red pepper flakes, or a dash of hot sauce for a little heat.
Swap the Seafood: Not a fan of shrimp or crab? Try scallops, lobster, or even a mix of your favorite shellfish.
Use a Different Liquor: Sherry adds a unique depth, but you can use white wine or brandy for a different twist on flavor.
Thicken It Up: For a heartier bisque, stir in a bit of mashed potatoes or blend in cooked rice to create a thicker consistency.
Dairy-Free Option: Swap out the heavy cream for full-fat coconut milk or a dairy-free alternative. The flavor will be slightly different but still creamy and delicious.
Don’t be afraid to experiment and make this bisque your own. However you choose to enjoy it, this crab and shrimp seafood bisque is sure to become a favorite in your kitchen!
Print
Crab And Shrimp Seafood Bisque Recipe
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This delicious crab and shrimp seafood bisque is a creamy, flavorful soup perfect for seafood lovers. Made with tender crab meat, succulent shrimp, and a velvety broth, it's a restaurant-quality dish you can make at home.
Ingredients
- 1 lb shrimp, peeled and deveined
- ½ lb lump crab meat
- 4 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups seafood stock
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup dry white wine
- 1 tsp Old Bay seasoning
- ½ tsp paprika
- ½ tsp cayenne pepper (optional)
- Salt and pepper to taste
- 1 tbsp tomato paste
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
Instructions
- In a large pot, melt butter over medium heat. Sauté onions and garlic until soft.
- Stir in flour and cook for 1-2 minutes to form a roux.
- Slowly whisk in seafood stock, white wine, and tomato paste until smooth.
- Add heavy cream, milk, Old Bay seasoning, paprika, cayenne, salt, and pepper. Bring to a simmer.
- Stir in shrimp and cook until pink, about 3-4 minutes.
- Gently fold in crab meat and lemon juice. Simmer for 2 more minutes.
- Garnish with fresh parsley and serve warm.
Notes
- Use fresh or high-quality canned crab meat for the best flavor.
- Adjust the seasoning to your spice preference.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
Leave a Reply