Why You’ll Love Crab and Shrimp Seafood Bisque Recipe
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Luxurious and comforting, perfect for cold weather or special occasions
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Simple ingredients that pack a punch of seafood flavor
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Quick and easy to prepare in under 40 minutes
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Versatile enough to be served as a starter or main course
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Can be customized with different types of seafood or creaminess levels
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A crowd-pleaser that feels gourmet without complicated steps
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter
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All-purpose flour
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Small onion, finely chopped
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Garlic, minced
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Seafood or chicken broth
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Heavy cream
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Dry sherry (optional)
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Lump crabmeat
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Medium shrimp, peeled and deveined
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Salt and pepper
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Chopped fresh parsley, for garnish
Directions
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In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3–4 minutes.
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Sprinkle in the flour, stirring constantly to form a roux. Cook for 2–3 minutes until golden and fragrant.
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Slowly whisk in the broth, stirring to prevent lumps. Bring to a simmer and cook for 5–7 minutes, until slightly thickened.
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Stir in the heavy cream and optional sherry. Simmer for another 5 minutes.
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Add the crabmeat and shrimp, and simmer gently until shrimp are pink and cooked through, about 3–4 minutes.
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Season with salt and pepper to taste. Use an immersion blender to partially puree for a thicker texture, if desired.
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Ladle into bowls, garnish with chopped parsley, and serve hot.
Servings and timing
Servings: 4–6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
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Swap out shrimp for scallops or chunks of firm white fish like cod or halibut.
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Use coconut milk instead of heavy cream for a dairy-free twist.
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Add a pinch of cayenne pepper or a dash of hot sauce for heat.
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Blend fully for a smooth bisque, or keep it chunky for a more rustic texture.
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Stir in a tablespoon of tomato paste for a touch of acidity and color.
Storage/Reheating
Storage: Store leftover bisque in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently over low heat on the stovetop, stirring frequently. Avoid boiling to prevent the cream from curdling. Add a splash of broth or cream if it thickens too much.
FAQs
How do I make the bisque thicker?
You can thicken the bisque by cooking the roux longer or by pureeing part of the soup with an immersion blender for a creamier consistency.
Can I use frozen shrimp and crabmeat?
Yes, just make sure they are fully thawed and drained before adding to the bisque.
Is the sherry necessary?
No, it’s optional. It adds depth of flavor but can be omitted or replaced with a splash of white wine or lemon juice.
What can I use instead of heavy cream?
You can substitute with half-and-half or whole milk, though the texture may be slightly less rich.
Can I make this bisque ahead of time?
Yes, you can prepare the bisque up to a day in advance. Reheat gently before serving.
What’s the best way to serve this bisque?
Serve with crusty bread, oyster crackers, or a side salad for a complete meal.
Can I freeze seafood bisque?
It’s not recommended due to the dairy and seafood. The texture may change upon thawing.
How do I know when the shrimp are cooked?
Shrimp are done when they turn pink and opaque, which usually takes 3–4 minutes of simmering.
Can I add vegetables to this recipe?
Yes, diced carrots, celery, or bell peppers can be sautéed with the onion and garlic for added flavor and texture.
Is it okay to leave out the crabmeat?
Yes, you can use only shrimp or substitute the crab with another seafood of your choice.
Conclusion
This Crab and Shrimp Seafood Bisque is a comforting, elegant dish that’s both easy to make and deeply satisfying. Whether you’re serving it as a cozy dinner or as a starter for a special occasion, its creamy texture and rich seafood flavor are sure to impress. Keep this recipe in your rotation for whenever you’re craving a bowl of something warm, hearty, and unforgettable.
