Name: Crab & Shrimp Seafood Bisque
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tbsp Olive Oil (Room temperature); 1/2 cup Onion (Finely chopped); 1/4 cup Celery (Finely chopped); 1/4 cup Carrot (Finely chopped); 2 cloves Garlic (Minced); 2 tbsp Tomato Paste; 1 tsp Paprika; 1/4 tsp Cayenne Pepper (Optional); to taste Salt & Black Pepper; 1/4 cup All-Purpose Flour; 4 cups Seafood or Chicken Broth (Warm); 1 cup Heavy Cream (Chilled); 1/2 lb Cooked Crab Meat (Shells removed and picked for lumps); 1/2 lb Cooked Shrimp (Peeled & chopped into bite-sized pieces); 2 tbsp Sherry (Optional, at room temperature); to taste Fresh Herbs (Parsley, Chives, or Dill, finely chopped for garnish)

Jump to Recipe

Creamy, indulgent, and brimming with tender crab and plump shrimp — this Crab & Shrimp Seafood Bisque is exactly the kind of comfort food that hugs you from the inside out. With a silky base made from sautéed aromatics, a touch of tomato paste and sherry, and finished with heavy cream, every spoonful feels gourmet without the fuss. Fun fact: bisque originally referred to rich shellfish soups from France, but home cooks quickly made it their own with simpler methods and heartier portions. If you enjoy streamlined seafood recipes that feel restaurant-quality, you’ll love this one — it’s simple, quick to prepare, and perfect for weeknight dinners or special occasions. For a slightly different take, check out this alternative crab and shrimp bisque page that focuses on bold spice variations. Get ready to impress your family and friends — this bisque is easy, delicious, and utterly comforting.

What is Crab & Shrimp Seafood Bisque?

What exactly is a bisque — and why does this one deserve a place in your recipe box? Think of a bisque as a luxuriously smooth soup made from shellfish flavors, but with a cozy home-cooked twist. Why call it Crab & Shrimp Seafood Bisque? Because it’s proudly loaded with both crab and shrimp, making every spoonful a celebration of ocean-fresh taste. Who named it — a chef in a toque or a contented dinner guest? Maybe both. After all, they say “the way to a man’s heart is through his stomach.” So whether you’re wooing someone special or simply feeding a hungry family, this bisque is up to the task. Try it tonight and taste why this cozy classic never goes out of style.

Why You’ll Love This

Luxurious flavor and texture: The main highlight is the velvety, creamy broth that carries delicate crab and shrimp flavors with a hint of tomato and sherry — warm, rich, and unforgettable.
Cost-savvy and home-friendly: Making bisque at home saves money compared to ordering seafood soup at restaurants, and you control the quality of the seafood and seasoning.
Toppings and finishers: Fresh herbs like parsley, chives, or dill and a splash of sherry elevate the dish — small touches that make a big difference in aroma and taste.

Compared to a classic New England clam chowder, this bisque is silkier and more indulgent, making it perfect when you want a slightly fancier, more aromatic seafood soup. Ready to make a pot? Let’s go!

How to Make

Quick Overview

This Crab & Shrimp Seafood Bisque is straightforward to prepare and delivers big flavor with minimal effort. The recipe centers on a creamy sauce built from sautéed vegetables, a thickening flour roux, flavorful broth, and a final swirl of heavy cream. Expect a smooth, slightly tangy broth with a cozy, lingering richness. Total time: about 50 minutes (15 minutes prep, 35 minutes cooking). The standout elements are the creamy sauce and the fresh seafood folded in at the end so the crab and shrimp stay tender.

Ingredients

1 tbsp Olive Oil, room temperature
1/2 cup Onion, finely chopped
1/4 cup Celery, finely chopped
1/4 cup Carrot, finely chopped
2 Garlic Cloves, minced
2 tbsp Tomato Paste
1 tsp Paprika
1/4 tsp Cayenne Pepper (optional)
Salt & Black Pepper, to taste
1/4 cup All-Purpose Flour
4 cups Seafood or Chicken Broth, warm
1 cup Heavy Cream, chilled
1/2 lb Cooked Crab Meat, shells removed and picked for lumps
1/2 lb Cooked Shrimp, peeled & chopped into bite-sized pieces
2 tbsp Sherry (optional), at room temperature
Fresh Herbs (Parsley, Chives, or Dill), finely chopped for garnish

Directions

Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1/2 cup finely chopped onion, 1/4 cup finely chopped celery, and 1/4 cup finely chopped carrot. Sauté, stirring occasionally, until softened and translucent, about 5 minutes.
Add 2 minced garlic cloves, 2 tablespoons tomato paste, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper if using, and salt and black pepper to taste. Cook for another 2 minutes to deepen the tomato paste flavor and toast the spices.
Sprinkle in 1/4 cup all-purpose flour and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux.
Gradually whisk in 4 cups warm seafood or chicken broth, pouring a little at a time and whisking to avoid lumps. Once fully incorporated, bring the mixture to a gentle simmer and cook for 10 minutes to thicken and develop flavor.
Carefully transfer the soup to a blender in batches (or use an immersion blender) and blend until smooth and silky. Return the blended soup to the pot.
Stir in 1 cup heavy cream and simmer over low heat for an additional 10 minutes, stirring occasionally to prevent scorching.
Fold in 1/2 pound cooked crab meat and 1/2 pound chopped cooked shrimp, and add 2 tablespoons sherry if using. Simmer gently for 5 minutes so the seafood heats through without becoming rubbery.
Taste and adjust seasoning with salt and pepper. Serve hot garnished with fresh herbs like parsley, chives, or dill.

Crab & Shrimp Seafood Bisque

What to Serve With

Crusty bread or garlic-buttered baguette slices to soak up the creamy bisque.
A simple green salad with lemon vinaigrette to cut richness.
Warm, buttery dinner rolls or cheddar biscuits for a homestyle touch.
A crisp white wine like Sauvignon Blanc or a light Chardonnay complements the seafood.
For a lighter option, serve with roasted asparagus or a citrusy cole slaw.

Top Tips for Perfecting

Use cooked, high-quality crab and shrimp for best texture; fresh or flash-frozen are both fine.
Don’t overcook seafood: fold in at the end and simmer only until heated through to keep shrimp tender.
If you prefer a thicker bisque, simmer a bit longer after adding the cream; to thin, whisk in extra warm broth.
Substitute half-and-half for heavy cream for a lighter version, but the soup won’t be as rich.
Avoid adding too much salt early; broths can be salty. Adjust salt at the end after seafood is added.
For extra depth, roast shellfish shells or use a splash of fish sauce or clam juice (small amount) to boost umami.

In case you want another variation, see this different recipe for inspiration here: crab and shrimp bisque variations.

Storing and Reheating Tips

Refrigeration: Cool bisque to room temperature, transfer to an airtight container, and refrigerate for up to 3 days.
Freezing: This bisque can be frozen, but cream may separate slightly on thawing. Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Reheat gently on the stovetop over low heat, stirring frequently. If separated after freezing, whisk in a small splash of broth or cream while warming to recombine.
Do not boil vigorously when reheating — gentle heat preserves the creamy texture and prevents curdling.

FAQs

Can I use raw seafood and cook it in the bisque?
Yes, you can use raw crab and shrimp; add them in earlier and simmer until just cooked through. Be careful not to overcook shrimp — they turn rubbery quickly.

Can I make this bisque dairy-free?
Yes. Substitute heavy cream with coconut cream or a dairy-free creamer, and use a thicker reduction or a slurry of cornstarch to maintain creaminess.

Is there a substitute for sherry?
Dry white wine or a splash of apple cider vinegar mixed with a little stock can replace sherry if needed. Add sparingly and taste as you go.

How do I thicken the bisque without flour?
You can use a cornstarch slurry (mix 1 tablespoon cornstarch with 1–2 tablespoons cold water) added gradually, or reduce the soup by simmering longer to concentrate flavors and thicken naturally.

Can I make bisque ahead for a dinner party?
Absolutely — make the base a day ahead and refrigerate. Gently reheat and add the seafood and fresh herbs just before serving for the best texture.

Conclusion

This Crab & Shrimp Seafood Bisque is a rewarding weeknight dinner or an elegant starter for special occasions — rich, creamy, and surprisingly simple to make. Its ease, cost-effectiveness compared to restaurant versions, and family-friendly appeal make it a recipe you’ll return to again and again. If you want an additional reference or inspiration while making this bisque, check out this detailed guide for tips and variations: Crab and Shrimp Seafood Bisque – Taste Of Recipe. Give it a try, share a bowl with someone you love, and enjoy the comfort of homemade seafood bisque.