Name: Crab and Shrimp Seafood Bisque
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 6 tablespoons Butter (divided, room temperature); 1.5 medium Onions (chopped); 2.5 cups Potatoes (diced, peeled if preferred); 6 tablespoons Carrot (cut into ribbons or thin slices); 1 can Seafood Broth (CAMPBELL’S® 30% less sodium); 1 tablespoon Whipping Cream (room temperature); 0.5 cup Sherry (dry sherry recommended); 1 tablespoon Lemon Juice (freshly squeezed); 1 tablespoon Worcestershire Sauce; 3 cans Crab Meat (refrigerated pasteurized, drained and flaked); 0.25 cup All-Purpose Flour (for the roux); Salt (to taste); Black Pepper (freshly ground, to taste); 1/4 cup Fresh Parsley (optional garnish, chopped); 1 pinch Smoked Paprika (optional garnish); 1 tablespoon Extra Cream (optional garnish, drizzle)

Jump to Recipe

Creamy, briny, and utterly comforting, this Crab and Shrimp Seafood Bisque is the kind of bowl that warms you from the inside out. Imagine sweet crab and tender shrimp swimming in a velvety, sherry-kissed broth—rich enough for guests but simple enough for a weeknight. Fun fact: bisque originally referred to a smooth French soup made from crustaceans, and a good bisque is judged by its silkiness and depth of flavor. If you love classics with a cozy twist, this recipe is a must-try.

If you want an even lusher texture, check our creamy version that builds on the same flavors with a few extra steps. This recipe stands out for its simplicity, quick prep, and family-friendly comfort—perfect for dinner parties or a quiet evening at home. Grab a ladle and let’s get cooking!

What is Crab and Shrimp Seafood Bisque?

What’s in a name—besides a promise of deliciousness? Crab and Shrimp Seafood Bisque is exactly what it sounds like: a silky, pureed-style soup where crab and shrimp are the headliners. Ever wonder why it’s called a bisque and not just “seafood soup”? Could it be that French chefs wanted to sound fancy, or that bisque simply means business when it comes to flavor? Maybe it’s both. They say “the way to a man’s heart is through his stomach,” but honestly, that applies to everyone when a steaming bowl of bisque is set on the table. Give it a try—you might fall in love with the first spoonful.

Why You’ll Love This

Luxurious texture: The bisque’s creamy base and shredded crab or shrimp create a silky mouthfeel with chunks of tender seafood in every bite.
Cost-effective comfort: Making this at home uses canned pasteurized crab meat and pantry staples, saving you money compared to restaurant versions while delivering superior freshness.
Flavor-packed toppings: A splash of sherry, a squeeze of lemon, and a sprinkle of fresh parsley or paprika bring brightness and contrast to the rich broth.

Compared to other soups on the blog, this bisque offers more luxurious mouthfeel and a restaurant-quality sauce without complicated techniques—see another favorite on the site for a different seafood twist at this related seafood recipe. Ready to make it at home? You’ll be delighted at how easy and impressive it is.

How to Make

Quick Overview
This bisque is straightforward: cook vegetables, build a roux for depth and body, add seafood broth, return vegetables, then finish with cream, sherry, and crab or shrimp. Expect rich, creamy texture and bright seafood notes. Prep time: about 15 minutes. Cook time: about 20–25 minutes. Total time: roughly 35–40 minutes.

Ingredients

6 tablespoons butter, divided (room temperature)
1 1/2 medium onions, chopped
2 1/2 cups potatoes, diced (about 1 large potato), peeled if preferred
6 tablespoons carrot, cut into ribbons or thin slices (about 1 medium carrot)
1 can CAMPBELL’S® 30% less sodium seafood broth (exact can size as sold)
1 tablespoon whipping cream (room temperature)
1/2 cup sherry (dry sherry recommended)
1 tablespoon lemon juice (freshly squeezed)
1 tablespoon Worcestershire sauce
3 cans refrigerated pasteurized crab meat (drained and flaked) or substitute with an equal amount of cooked shrimp or lobster, chopped
1/4 cup all-purpose flour (for the roux)
Salt, to taste
Freshly ground black pepper, to taste
Optional garnish: chopped fresh parsley, smoked paprika, or a drizzle of extra cream

Directions

In a large heavy-bottomed saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onions, diced potatoes, and carrot ribbons. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onions are translucent. Transfer the vegetables to a bowl and set aside.
In the same saucepan, melt the remaining 4 tablespoons of butter over medium heat. Sprinkle in the 1/4 cup all-purpose flour and whisk constantly to form a roux. Continue whisking for about 5 minutes or until the mixture turns a light golden brown—this builds nutty depth without burning.
Slowly pour in the seafood broth while whisking vigorously to create a smooth, lump-free base. Keep the heat at medium to prevent splattering. Bring the mixture to a gentle simmer.
Return the cooked vegetables to the pot, stirring them into the broth. Cover and let the soup simmer for 10 minutes so the potatoes fully soften and flavors meld.
Add the 1 tablespoon whipping cream, 1/2 cup sherry, 1 tablespoon lemon juice, 1 tablespoon Worcestershire sauce, and the drained crab meat. Stir gently and simmer for an additional 5 minutes until the seafood is heated through. Taste and adjust seasoning with salt and pepper.
Serve the bisque warm in bowls, garnished with chopped parsley or a pinch of smoked paprika. Offer crusty bread or oyster crackers on the side for dipping.

Crab and Shrimp Seafood Bisque

What to Serve With

Serve this bisque with crunchy, rustic bread like a baguette or sourdough to soak up every silky spoonful. A crisp green salad with a lemon vinaigrette adds brightness and contrast, while roasted asparagus or garlic-buttered greens bring a savory balance. For wine, choose a chilled Sauvignon Blanc or an unoaked Chardonnay—the acidity complements the sherry and seafood. If you prefer non-alcoholic options, sparkling water with a lemon twist or a light iced tea works beautifully.

Top Tips for Perfecting

Seafood swap: If fresh crab is pricey, use the refrigerated pasteurized crab meat called for in the recipe or substitute cooked shrimp or lobster for variety.
Sherry choice: Use dry sherry for a subtle nutty sweetness; avoid cooking wines labeled “cooking sherry” with added salt or preservatives.
Roux care: Keep whisking the roux to avoid lumps and prevent burning. A golden color adds toasty flavor; too dark and it will taste bitter.
Texture control: For a chunkier bisque, skip blending and keep the vegetables as they are. For extra silkiness, puree half the soup with an immersion blender then stir back in the reserved chunks.
Season at the end: Add lemon and Worcestershire near the finish to preserve brightness—adjust salt after these additions.
Don’t overcook seafood: Add crab or shrimp at the end and simmer minimally to avoid rubbery texture.

Also check the original recipe inspiration for variations and tips at the original recipe page for additional ideas.

Storing and Reheating Tips

Refrigeration: Cool the bisque to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. Stir gently before reheating.

Freezing: Seafood bisques can be tricky to freeze because cream and seafood textures may change. If you choose to freeze, omit the whipping cream and add it when reheating. Freeze in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat gently over low to medium-low heat, stirring frequently to prevent scorching. If the soup has thickened, add a splash of broth or water to loosen it. Add reserved cream or an extra tablespoon of cream during reheating to restore silkiness.

FAQs

Can I use fresh crab or shrimp instead of canned crab meat?
Yes. Fresh cooked crab or shrimp work beautifully—add them toward the end of cooking to avoid overcooking. Use roughly the same volume as the canned amount.

Is it necessary to use sherry?
Sherry adds a characteristic nutty flavor and depth. If you prefer not to use alcohol, substitute with a tablespoon of white wine vinegar diluted in a little water or extra lemon juice, but add gradually and taste.

How can I thicken the bisque if it’s too thin?
Simmer uncovered to reduce and concentrate the soup, or make a slurry with 1 teaspoon cornstarch mixed with cold water and stir in gradually until the desired thickness is reached.

Can I make this bisque vegetarian?
To approximate the flavor without seafood, use a rich vegetable broth and add roasted mushrooms for umami, but it won’t be an authentic seafood bisque.

What if my bisque is too salty?
Add a diced potato or a splash of water or unsalted broth and simmer to dilute excess salt. A squeeze of lemon can also balance flavors.

Conclusion

This Crab and Shrimp Seafood Bisque is a reliable showstopper—creamy, comforting, and surprisingly quick to prepare. It’s perfect for cozy dinners or special occasions when you want something elegant without a lot of fuss. If you’d like to read another take or compare notes with a similar version, see Crab and Shrimp Seafood Bisque – Taste Of Recipe for inspiration and variations.