When you crave something rich, comforting, and elegant yet simple to make, this Creamy Crab and Shrimp Seafood Bisque is the answer. This velvety soup captures the taste of the coast; tender shrimp, sweet lump crab meat, and a perfectly seasoned creamy broth. It’s a family-friendly seafood dish you can prepare at home in under an hour, perfect for weeknight dinners or cozy weekends. Serve it with crusty bread or a fresh green salad, and you’ll have a restaurant-quality meal without leaving your kitchen.
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Table of Contents
Ingredients You’ll Need
For the Bisque Base
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 2 tablespoons all-purpose flour (use gluten-free if needed)
- 3 cups seafood stock (or low-sodium chicken broth)
- 1 cup heavy cream
- ½ cup milk
- ¼ cup tomato paste
- ½ teaspoon smoked paprika
- ½ teaspoon Old Bay seasoning
- Salt and black pepper, to taste
For the Seafood
- ½ pound raw shrimp, peeled and deveined
- ½ pound lump crab meat (fresh or canned, drained)
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
Optional Garnish
- Croutons or crusty bread slices
- A drizzle of cream or olive oil
- Chives or fresh herbs
Step by Step Instructions
Sauté the aromatics.
In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add the onion, celery, and carrot. Cook for 5 minutes, until soft and fragrant. Stir in the garlic and cook 1 more minute.
Build the roux.
Sprinkle in the flour and whisk constantly for about 2 minutes. This will thicken your bisque and create a creamy texture later.
Add the liquids.
Gradually pour in the seafood stock while whisking to avoid lumps. Add tomato paste, smoked paprika, Old Bay seasoning, salt, and pepper. Stir well and bring to a gentle simmer for 10 minutes.
Blend until smooth.
Use an immersion blender to puree the soup until silky and smooth. (If you don’t have one, transfer carefully to a countertop blender and blend in batches.)
Add the cream and milk.
Return the soup to low heat. Stir in the heavy cream and milk. Simmer for another 5 minutes, allowing the flavors to meld.
Cook the seafood.
Add the shrimp and cook for 3–4 minutes, until pink and opaque. Gently fold in the crab meat and lemon juice. Heat through for another minute, being careful not to break up the crab lumps.
Finish and serve.
Taste and adjust seasoning as needed. Serve this velvety soup hot, topped with a drizzle of cream, a sprinkle of parsley, or crunchy croutons.
Tips for Perfect Creamy Crab And Shrimp Seafood Bisque
- Use quality seafood. Fresh or frozen shrimp and lump crab meat both work. If using canned crab, drain it well.
- Don’t overcook seafood. Add it at the end so it stays tender.
- For extra flavor: Add a splash of Worcestershire sauce or a pinch of cayenne for gentle heat.
- Make it lighter: Replace half the heavy cream with evaporated milk or coconut milk.
- Meal prep tip: Cook the bisque base ahead and add seafood just before serving.
Variations You’ll Love
- Lobster or Scallop Bisque: Replace the shrimp and crab with lobster chunks or scallops for a gourmet twist.
- Vegetable version: Skip the seafood and add roasted corn, potatoes, and mushrooms for a creamy vegetarian soup.
- Mediterranean spin: Add diced tomatoes, oregano, and a drizzle of olive oil for a fresh coastal flavor.
- Spicy Cajun version: Stir in ½ teaspoon Cajun seasoning and a few drops of hot sauce.
Equipment You’ll Need
- Large saucepan or Dutch oven
- Immersion blender (or countertop blender)
- Ladle
- Measuring cups and spoons
- Cutting board and sharp knife
Recommended tools for this recipe:
- Amazon Basics Cast Iron Dutch Oven Pot with Lid – perfect for simmering rich soups and bisques.
- imarku Japanese Chef Knife 8 Inch – ideal for chopping aromatics precisely.
- Ninja Fit Compact Personal Blender – blends the bisque into a silky, restaurant-quality texture.
Nutrition Information (per serving, approximately 6 servings)
- Calories: 320
- Protein: 22 g
- Fat: 20 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Cholesterol: 120 mg
- Sodium: 680 mg
Nutrition Disclaimer: Nutrition facts are estimates and may vary based on ingredients used. For more information about nutrition labeling, please visit the U.S. Food & Drug Administration website.
Serving Suggestions
Pair this creamy crab and shrimp seafood bisque with:
- Garlic Butter Breadsticks or Herbed Focaccia
- A light Cucumber Salad with Lemon Vinaigrette
- A chilled glass of Citrus Basil Iced Tea from my Fresh Drinks section for a perfect balance
FAQs – Creamy Crab and Shrimp Seafood Bisque
Can I use frozen shrimp and crab in this bisque?
Yes! Frozen shrimp and crab work wonderfully in this creamy seafood bisque. Just thaw them completely and pat them dry before cooking to avoid excess water in the soup. Frozen seafood often has excellent flavor and texture when properly defrosted.
What can I use instead of heavy cream in seafood bisque?
You can substitute heavy cream with half-and-half, evaporated milk, or even unsweetened coconut milk for a lighter version. The bisque will still be creamy but slightly less rich, making it perfect for a healthier meal.
How can I thicken my crab and shrimp bisque if it’s too thin?
If your bisque feels watery, let it simmer a few extra minutes uncovered to reduce naturally. Alternatively, whisk one teaspoon of cornstarch with two tablespoons of cold milk and stir it into the soup. The bisque will thicken as it heats.
How long does seafood bisque last in the fridge?
Store leftover creamy crab and shrimp seafood bisque in an airtight container for up to 3 days in the refrigerator. Reheat gently on low heat to preserve the creamy texture. Avoid boiling, as it can make the seafood rubbery.
This creamy crab and shrimp seafood bisque captures everything we love about The Grandma’s Table, warmth, comfort, and the joy of homemade meals shared together. Whether you serve it for Sunday lunch or a cozy winter evening, it’s a dish that feels both luxurious and heartfelt.
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