If you’re craving a bowl of comfort that bursts with rich ocean flavors, this Crab and Shrimp Seafood Bisque Recipe is your new go-to. Creamy, luxurious, and packed with the delicate sweetness of lump crab meat and succulent shrimp, this bisque brings restaurant-quality seafood elegance right to your kitchen. Every spoonful is a celebration of buttery, savory goodness boosted by a hint of smoky paprika and classic Old Bay seasoning that adds just the right amount of warmth and depth. Whether you’re looking to impress guests or indulge in a special meal, this bisque will quickly become one of your all-time favorites.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients, each carefully chosen to build layers of flavor and create that silky, indulgent texture bisque lovers adore. From aromatic veggies to the perfect balance of seasonings, let’s take a look at what you’ll need:
- 3 tbsp unsalted butter: For richness and a velvety finish in your bisque.
- 2 tbsp olive oil: Helps sauté vegetables without overpowering their flavors.
- 1 medium onion, finely chopped: Adds sweet depth and aromatic base notes.
- 2 cloves garlic, minced: Provides a subtle kick and savory undertones.
- 1 stalk celery, finely chopped: Brings a fresh crunch and background flavor.
- 1 small carrot, grated: Adds natural sweetness and a hint of color.
- 3 tbsp all-purpose flour: Creates the roux that thickens the bisque perfectly.
- 3 cups seafood stock or fish broth: The heart of the bisque, delivering deep ocean flavors.
- 1 cup heavy cream: Makes the bisque wonderfully creamy and smooth.
- ½ cup dry white cooking wine (or additional seafood stock): Elevates the dish with acidity and complexity.
- 1 cup lump crab meat: The star ingredient, tender and sweet for that authentic seafood experience.
- 1 cup medium shrimp, peeled and deveined: Adds texture and savory sweetness.
- ½ tsp smoked paprika: Infuses smokiness without overwhelming the seafood.
- ½ tsp Old Bay seasoning: Classic seafood seasoning that brightens every bite.
- ¼ tsp cayenne pepper (optional): For those who like a gentle spicy edge.
- Salt and freshly ground black pepper, to taste: Essential for seasoning balance.
- Fresh parsley, chopped (for garnish): Adds freshness and visual appeal.
- Paprika for sprinkling (optional): Enhances the final presentation with color and a hint of flavor.
- Crusty bread or oyster crackers (for serving): Perfect for dipping and savoring every last drop.
How to Make Crab and Shrimp Seafood Bisque Recipe
Step 1: Sauté the Aromatics
Start by warming butter and olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the finely chopped onion, garlic, celery, and grated carrot. Sauté these together for about 5 minutes until the vegetables become soft and fragrant, creating a flavorful base that will infuse the entire bisque with natural sweetness and depth.
Step 2: Create the Roux
Sprinkle in the all-purpose flour and stir constantly for 2 to 3 minutes. This step is crucial because the flour combines with the butter and oil to form a roux—a golden paste that will give your bisque its signature velvety texture and help it thicken beautifully without any lumps.
Step 3: Add the Liquid Base
Gradually whisk in the seafood stock, ensuring a smooth blend as the liquid warms. Bring this to a gentle simmer and let it cook for about 10 minutes. This allows enough time for the broth to thicken slightly and soak up all the flavors from the roux and vegetables. Then, stir in the heavy cream and white wine (or extra seafood stock), which enrich the bisque and contribute to that creamy consistency everyone loves.
Step 4: Season the Bisque
Now, season your bisque with smoked paprika, Old Bay seasoning, and cayenne pepper if you want a touch of heat. Add salt and freshly ground black pepper as well, tasting as you go to get the perfect balance. Let the flavors marry on a gentle simmer for another 10 minutes, stirring occasionally to keep everything perfectly combined.
Step 5: Cook the Seafood
Gently fold in the lump crab meat and shrimp, cooking them just until the shrimp turns pink and opaque — about 5 minutes. This step is all about adding tender, juicy seafood that remains the star of the dish without getting overcooked or tough.
Step 6: Final Touches and Serving
Before serving, give your bisque a final taste and adjust any seasoning if needed. Ladle it into bowls and garnish generously with chopped fresh parsley and a sprinkle of paprika for that inviting pop of color.
How to Serve Crab and Shrimp Seafood Bisque Recipe
Garnishes
Fresh chopped parsley is a classic garnish that brightens each spoonful and adds a touch of herbal freshness. A light sprinkle of paprika not only enhances the bisque’s gorgeous color but also rounds out the smoky notes beautifully. For an extra touch, a small drizzle of cream or a few freshly cracked peppercorns can make your presentation stand out.
Side Dishes
Crusty bread or oyster crackers are the perfect companions here. They soak up the bisque’s rich broth and offer a wonderful contrast in texture. For a heartier meal, serve alongside a crisp green salad dressed in a light vinaigrette to refresh the palate between bites.
Creative Ways to Present
Consider serving this bisque in hollowed-out mini bread bowls for a rustic charm that’s sure to impress. You can also garnish with a twist of lemon zest or a few microgreens for elegance. For a party, serve in small espresso cups as an appetizer shot, garnished with a tiny shrimp or crab claw for that wow factor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply transfer the bisque to an airtight container and refrigerate for up to 3 days. Because the soup contains seafood and cream, it’s best enjoyed fresh, but properly stored, it retains its delicious flavor when reheated.
Freezing
Freezing bisque can be tricky due to the cream and seafood, which may affect texture upon thawing. If you must freeze, place the bisque in a freezer-safe container and consume within 1 to 2 months. Thaw overnight in the refrigerator and stir well after reheating to bring it back to its creamy glory.
Reheating
Reheat gently on the stovetop over low heat to avoid curdling the cream or overcooking the seafood. Stir frequently and add a splash of seafood stock or cream if the bisque thickens too much during reheating. Serve immediately for best taste and texture.
FAQs
Can I use frozen seafood for this bisque?
Absolutely! Frozen crab and shrimp work well as long as they are properly thawed and drained first. Just be careful not to overcook them during the final step to keep the seafood tender and flavorful.
Is there a substitute for seafood stock in this recipe?
If seafood stock is not available, a good-quality fish broth or even chicken stock can be used in a pinch. For the closest seafood flavor, try to add some dried seaweed or fish sauce sparingly to mimic the oceanic taste.
Can I make this bisque dairy-free?
Yes, you can substitute heavy cream with full-fat coconut milk or a cashew cream alternative. Keep in mind this will alter the flavor slightly but still yield a creamy texture.
How spicy is this bisque with cayenne pepper?
The cayenne pepper adds a gentle warmth but should not make the bisque overwhelmingly spicy. You can adjust or omit it based on your heat preference.
What’s the best way to serve leftovers?
Leftover bisque tastes fantastic gently reheated with a fresh garnish of parsley and served with new crusty bread or crackers to restore that fresh-from-the-kitchen feel.
Final Thoughts
There’s something so comforting and luxurious about a warm bowl of Crab and Shrimp Seafood Bisque Recipe, and once you make this at home, it will quickly become a treasured part of your recipe collection. The combination of fresh seafood, creamy broth, and perfectly balanced spices makes it a true crowd-pleaser and an impressive yet easy dish to prepare. So turn up the heat, don your apron, and dive into this delicious bisque experience — your taste buds will thank you!
Print
Crab and Shrimp Seafood Bisque Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A rich and creamy Crab and Shrimp Seafood Bisque that combines succulent seafood with a velvety, flavorful broth. This comforting soup is made by sautéing aromatics, creating a roux, and simmering with seafood stock and cream, then finished with tender crab meat and shrimp for a luxurious yet easy-to-make seafood bisque.
Ingredients
Fats and Oils
- 3 tbsp unsalted butter
- 2 tbsp olive oil
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, grated
Thickening Agent
- 3 tbsp all-purpose flour
Liquids
- 3 cups seafood stock or fish broth
- 1 cup heavy cream
- ½ cup dry white cooking wine (or additional seafood stock)
Seafood
- 1 cup lump crab meat
- 1 cup medium shrimp, peeled and deveined
Spices and Seasonings
- ½ tsp smoked paprika
- ½ tsp Old Bay seasoning
- ¼ tsp cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
Garnish and Serving
- Fresh parsley, chopped (for garnish)
- Paprika for sprinkling (optional)
- Crusty bread or oyster crackers (for serving)
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the finely chopped onion, minced garlic, celery, and grated carrot. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Create the Roux: Stir in the all-purpose flour and cook for 2 to 3 minutes, stirring constantly to form a light golden paste. This will help thicken the bisque.
- Add the Liquid Base: Gradually whisk in the seafood stock, ensuring no lumps form, and bring the mixture to a simmer. Cook for about 10 minutes until the broth has slightly thickened.
- Incorporate Cream and Wine: Stir in the heavy cream and the dry white cooking wine (or extra seafood stock), blending well to create a rich and smooth base.
- Season the Bisque: Add the smoked paprika, Old Bay seasoning, cayenne pepper (if using), salt, and freshly ground black pepper. Simmer the bisque for another 10 minutes, stirring occasionally to meld the flavors.
- Cook the Seafood: Add the lump crab meat and peeled, deveined medium shrimp to the simmering bisque. Cook for about 5 minutes or until the shrimp turn pink and opaque, indicating they are fully cooked.
- Final Touches and Serving: Taste the bisque and adjust the seasoning if necessary. Serve the hot soup garnished with freshly chopped parsley and an optional sprinkle of paprika. Pair it with crusty bread or oyster crackers for a complete meal.
Notes
- Use seafood stock for the best flavor, but fish broth or even clam juice can be substituted.
- For a spicier bisque, increase the amount of cayenne pepper or add a dash of hot sauce.
- Ensure not to overcook the shrimp to keep them tender and prevent rubberiness.
- Leftover bisque can be refrigerated for up to 2 days or frozen for up to 1 month.
- For a smoother texture, the bisque can be blended before adding the seafood.
- Choose fresh, high-quality crab meat and shrimp for the best taste.
