There’s something undeniably comforting about a bowl of bisque. The kind that steams gently in a wide ceramic bowl on a chilly evening, where every spoonful is rich, creamy, and brimming with flavor. This Crab and Shrimp Seafood Bisque is exactly that kind of dish—one that feels indulgent and soothing all at once.
For me, bisque always brings back memories of family holidays by the coast. We’d spend the whole day combing the beach, gathering seashells, and watching boats bob gently in the harbor. And once the sun dipped low and the breeze turned crisp, we’d gather indoors for a warm, homemade meal. This bisque was often the highlight—something about the blend of sweet crab, tender shrimp, and a silky broth felt like the perfect embrace after a long day outdoors.
Traditionally, bisque comes from French coastal cuisine, originally made with crustaceans and thickened with rice or breadcrumbs. Over the years, it’s become a canvas for many variations, but this crab and shrimp version keeps things classic—with a rich, buttery base and that unmistakable ocean flavor. It’s a dish that feels fancy, but truly anyone can make it at home.
Whether you’re making this for a cozy dinner, a special date night in, or as the show-stopping starter to a holiday meal, it’s sure to become a recipe you come back to over and over again.
Why You’ll Love This Recipe:
-
Velvety smooth and deeply flavorful—every bite is rich, luxurious, and packed with seafood goodness.
-
Perfect for special occasions or a cozy night in—it feels indulgent but is surprisingly simple to make.
-
Customizable and crowd-pleasing—adjust the spice, swap seafood if needed, and serve it up with crusty bread for the ultimate comfort.
-
Make-ahead friendly—the flavors deepen even more the next day!
INGREDIENTS YOU’LL NEED:
-
½ pound shrimp, peeled and deveined
-
½ pound lump crab meat
-
2 tablespoons butter
-
1 tablespoon olive oil
-
1 small onion, finely chopped
-
1 celery stalk, finely chopped
-
2 cloves garlic, minced
-
¼ cup all-purpose flour
-
2 cups seafood stock
-
1 cup heavy cream
-
1 cup half-and-half
-
1 tablespoon tomato paste
-
½ teaspoon paprika
-
¼ teaspoon cayenne pepper (optional, for heat)
-
Salt and pepper to taste
-
Fresh parsley, chopped (for garnish)
HOW TO MAKE CRAB AND SHRIMP SEAFOOD BISQUE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Sauté your aromatics
Start by melting the butter and olive oil in a large pot over medium heat. As soon as it starts to shimmer, toss in your finely chopped onion and celery. Let them sauté for about 5 minutes, or until they’re soft and fragrant. This base sets the tone for the whole soup—rich, earthy, and just the right amount of savory.
Step 2: Build the flavor
Add in the minced garlic and cook for another minute, stirring constantly so it doesn’t burn. Then sprinkle the flour over the vegetables and stir until everything is coated. This roux is what thickens your bisque into that signature silky texture.
Step 3: Add the liquids
Gradually whisk in the seafood stock, making sure there are no lumps. Then stir in the heavy cream, half-and-half, and tomato paste. The tomato paste adds depth and a gentle sweetness, perfectly balancing the richness of the dairy.
Step 4: Spice it up
Now’s the time to season your bisque. Add the paprika, cayenne (if using), and a generous pinch of salt and pepper. Let it simmer gently for 10-15 minutes, stirring occasionally. You want it thickened but not too heavy—a nice, creamy consistency that clings to your spoon.
Step 5: Add the seafood
Stir in the shrimp and cook for 3-4 minutes, or until they turn pink and opaque. Then gently fold in the crab meat, being careful not to break it up too much. Let everything warm through for another couple of minutes.
Step 6: Blend if you like
This step is optional, but if you want a super smooth bisque, you can use an immersion blender to puree the soup before adding the seafood. Or, for a nice mix of textures, blend just half and then stir it back into the pot.
Step 7: Serve and garnish
Ladle your bisque into bowls, sprinkle with fresh chopped parsley, and serve with crusty bread or oyster crackers. Trust me, you’ll want something to soak up every last drop.
HELPFUL TIPS:
-
Use fresh or frozen seafood – Just make sure it’s fully thawed and well-drained.
-
Don’t skip the tomato paste – It adds just the right amount of depth without overpowering the seafood.
-
Add a splash of lemon juice before serving – It brightens up all the rich flavors and balances everything out.
-
Make it ahead – This bisque tastes even better the next day, after the flavors have had time to meld.
-
Blend for smoothness – Puree part or all of the soup depending on how creamy you like it.
DETAILS:
-
Prep Time: 15 minutes
-
Cook Time: 30 minutes
-
Total Time: 45 minutes
-
Yield: 4 servings
-
Category: Soup
-
Method: Stovetop
-
Cuisine: French-American
-
Diet: Pescatarian
NOTES:
You can easily double this recipe for a crowd or halve it for a quiet dinner. It also freezes well—just cool it completely, pour into a freezer-safe container, and thaw gently over low heat when ready to enjoy.
NUTRITIONAL INFORMATION: (per serving, approximate)
-
Calories: 410
-
Protein: 22g
-
Fat: 28g
-
Saturated Fat: 15g
-
Carbohydrates: 18g
-
Fiber: 1g
-
Sugar: 4g
-
Sodium: 720mg
FREQUENTLY ASKED QUESTIONS:
Can I use imitation crab meat?
You can, though the flavor and texture will be a bit different. If you’re on a budget, it’s a decent substitute, but real lump crab meat gives the best result.
What if I don’t have seafood stock?
You can use chicken or vegetable broth, but seafood stock will give the best depth of flavor. You can also simmer shrimp shells in water for 20-30 minutes to make a quick homemade version.
Can I make this dairy-free?
It will change the texture quite a bit, but you could use full-fat coconut milk or a dairy-free cream alternative. Keep in mind the flavor will be different.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently. Avoid boiling it, as that can break the cream and make it grainy.
To freeze: Let the bisque cool completely before transferring to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
CONCLUSION
This Crab and Shrimp Seafood Bisque is the kind of dish that feels like a warm hug in a bowl. It’s elegant enough for entertaining, yet comforting and simple enough for a weeknight treat. Whether it’s your first time making bisque or you’re already a seasoned seafood soup lover, this recipe is here to become a cozy classic in your kitchen. So pull out your soup pot, gather a few simple ingredients, and treat yourself—you deserve it.
Print
Crab and Shrimp Seafood Bisque
Description
There’s something undeniably comforting about a bowl of bisque. The kind that steams gently in a wide ceramic bowl on a chilly evening, where every spoonful is rich, creamy, and brimming with flavor. This Crab and Shrimp Seafood Bisque is exactly that kind of dish—one that feels indulgent and soothing all at once.
For me, bisque always brings back memories of family holidays by the coast. We’d spend the whole day combing the beach, gathering seashells, and watching boats bob gently in the harbor. And once the sun dipped low and the breeze turned crisp, we’d gather indoors for a warm, homemade meal. This bisque was often the highlight—something about the blend of sweet crab, tender shrimp, and a silky broth felt like the perfect embrace after a long day outdoors.
Traditionally, bisque comes from French coastal cuisine, originally made with crustaceans and thickened with rice or breadcrumbs. Over the years, it’s become a canvas for many variations, but this crab and shrimp version keeps things classic—with a rich, buttery base and that unmistakable ocean flavor. It’s a dish that feels fancy, but truly anyone can make it at home.
Whether you’re making this for a cozy dinner, a special date night in, or as the show-stopping starter to a holiday meal, it’s sure to become a recipe you come back to over and over again
Ingredients
½ pound shrimp, peeled and deveined
½ pound lump crab meat
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups seafood stock
1 cup heavy cream
1 cup half-and-half
1 tablespoon tomato paste
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Step 1: Sauté your aromatics
Start by melting the butter and olive oil in a large pot over medium heat. As soon as it starts to shimmer, toss in your finely chopped onion and celery. Let them sauté for about 5 minutes, or until they’re soft and fragrant. This base sets the tone for the whole soup—rich, earthy, and just the right amount of savory.
Step 2: Build the flavor
Add in the minced garlic and cook for another minute, stirring constantly so it doesn’t burn. Then sprinkle the flour over the vegetables and stir until everything is coated. This roux is what thickens your bisque into that signature silky texture.
Step 3: Add the liquids
Gradually whisk in the seafood stock, making sure there are no lumps. Then stir in the heavy cream, half-and-half, and tomato paste. The tomato paste adds depth and a gentle sweetness, perfectly balancing the richness of the dairy.
Step 4: Spice it up
Now’s the time to season your bisque. Add the paprika, cayenne (if using), and a generous pinch of salt and pepper. Let it simmer gently for 10-15 minutes, stirring occasionally. You want it thickened but not too heavy—a nice, creamy consistency that clings to your spoon.
Step 5: Add the seafood
Stir in the shrimp and cook for 3-4 minutes, or until they turn pink and opaque. Then gently fold in the crab meat, being careful not to break it up too much. Let everything warm through for another couple of minutes.
Step 6: Blend if you like
This step is optional, but if you want a super smooth bisque, you can use an immersion blender to puree the soup before adding the seafood. Or, for a nice mix of textures, blend just half and then stir it back into the pot.
Step 7: Serve and garnish
Ladle your bisque into bowls, sprinkle with fresh chopped parsley, and serve with crusty bread or oyster crackers. Trust me, you’ll want something to soak up every last drop.
Notes
You can easily double this recipe for a crowd or halve it for a quiet dinner. It also freezes well—just cool it completely, pour into a freezer-safe container, and thaw gently over low heat when ready to enjoy.