Rich, creamy, and bursting with flavor, this Crab and Shrimp Seafood Bisque is a luxurious comfort food that feels like a fine dining experience in your own kitchen. With its velvety texture and delicately balanced seafood essence, each spoonful delivers the sweet, briny depth of crab and shrimp in a perfectly spiced, creamy broth. This dish is a beautiful blend of elegance and heartiness, ideal for cozy dinners, holidays, or whenever you’re craving something indulgent and soul-warming.

Whether served as a decadent starter or a main course with crusty bread on the side, this seafood bisque will impress guests and satisfy serious seafood cravings. The aromatic base of sautéed aromatics, fresh herbs, and a touch of tomato complements the richness of heavy cream and the natural sweetness of shellfish. It’s a gourmet-level soup that’s surprisingly simple to make at home.

Ingredients for this Crab and Shrimp Seafood Bisque

1/2 pound shrimp, peeled and deveined
1/2 pound lump crab meat
2 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
1 celery stalk, diced
1/4 cup all-purpose flour
3 cups seafood stock (or fish stock)
1/2 cup dry white wine (optional)
1/2 cup tomato paste
1 cup heavy cream
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper, to taste
1 tablespoon fresh parsley, chopped (plus more for garnish)
Juice of half a lemon

Step 1: Sauté the Aromatics

In a large pot over medium heat, melt the butter until foamy. Add the finely chopped onion, diced celery, and minced garlic. Cook gently, stirring often, until the vegetables are soft and fragrant, about 5–7 minutes. Avoid browning to keep the flavors delicate and smooth.

Step 2: Build the Roux

Sprinkle the flour over the sautéed vegetables and stir continuously for about 2–3 minutes to form a light roux. This step thickens the bisque and gives it that signature silky texture.

Step 3: Add Liquids and Tomato Paste

Slowly pour in the seafood stock while whisking to avoid lumps. Stir in the white wine (if using) and tomato paste. Bring the mixture to a simmer and let it cook for 10–15 minutes, allowing the flavors to meld and the soup to slightly reduce.

Step 4: Season and Blend

Add paprika, cayenne pepper, salt, and black pepper. For a smooth bisque, use an immersion blender to carefully puree the soup until velvety. If you prefer a bit of texture, you can skip this step or blend just part of the soup.

Step 5: Stir in the Cream and Seafood

Reduce the heat to low and gently

stir in the heavy cream. Add the shrimp and crab meat to the pot and simmer for about 5–7 minutes, or until the shrimp are pink and opaque and the crab is warmed through. Be careful not to boil the soup at this stage—just a gentle simmer to preserve the delicate seafood texture.

Step 6: Finish and Serve

Squeeze in fresh lemon juice to brighten the flavors, and stir in chopped parsley for freshness. Taste and adjust the seasoning if needed. Ladle the bisque into bowls and garnish with extra parsley or a drizzle of cream if desired. Serve hot with crusty bread or oyster crackers.

Estimated Nutrition (Per Serving)

Serves about 4

Calories: ~380 kcal
Protein: 24g
Fat: 26g
Carbohydrates: 12g
Fiber: 1g
Sugar: 3g
Cholesterol: 165mg
Sodium: 820mg

(Values are approximate and can vary based on ingredient brands and measurements.)

Frequently Asked Questions

What’s the best kind of crab meat to use?

Lump crab meat works best for its sweet flavor and firm texture, but claw meat is a good budget-friendly alternative.

Can I use frozen shrimp?

Yes, just make sure they’re fully thawed and patted dry before cooking to prevent excess water in the bisque.

Is this bisque spicy?

It has a subtle kick from cayenne pepper, but you can adjust the heat to your liking—or leave it out completely.

Can I make this dairy-free?

You can try using coconut cream, but it will change the flavor. This recipe is best with heavy cream for that rich, classic taste.

How do I thicken the bisque more?

Simmer it longer to reduce, or stir in a bit more flour when making the roux. Avoid cornstarch, as it may alter the texture.

Can I add other seafood?

Absolutely. Scallops or firm white fish like cod or halibut make great additions—just adjust the cooking time accordingly.

What can I serve with seafood bisque?

Crusty bread, garlic toast, or a light green salad pairs perfectly. For a heartier meal, try a baked potato on the side.

Is it okay to blend the entire soup?

Yes, for a fully smooth texture. Or blend only half if you prefer a mix of creamy and chunky textures in each bite.