Name: Creamy Crab and Shrimp Seafood Bisque
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb Shrimp, peeled and deveined; 1 lb Crab meat, picked over for shells; 2 tbsp Butter, unsalted, melted (In the pot); 1 small Onion, finely chopped; 2 cloves Garlic, minced; 2 stalks Celery, finely chopped; 1 medium Carrot, finely chopped; 1/4 cup All-purpose flour (For thickening); 4 cups Seafood stock (Warm or at room temperature); 1 cup Heavy cream (Chilled or cold); Salt and pepper (To taste, adjust at the end); Fresh parsley, chopped (For garnish)

Jump to Recipe

Creamy, silky, and brimming with fresh seafood flavor, this Creamy Crab and Shrimp Seafood Bisque is the kind of comfort that warms the soul and impresses the palate. Every spoonful combines tender shrimp and sweet crab meat in a rich, velvety broth that’s perfect for weeknight dinners or special occasions. Fun fact: bisque originally started as a French shellfish soup meant to highlight whatever crustaceans were freshest — and this version keeps that tradition alive. If you love straightforward recipes that taste restaurant-quality, try this Creamy Crab and Shrimp Seafood Bisque recipe that’s both forgiving and fast.

This recipe stands out because it’s simple to make, quick to prepare, and universally family-friendly. Compared to heavier chowders, this bisque feels luxurious without being fussy — and it pairs beautifully with other seafood recipes on the blog for a full menu experience. Get ready to dive in and enjoy a bowl that’s big on flavor and low on stress.

What is Creamy Crab and Shrimp Seafood Bisque?

What’s in a name? Creamy Crab and Shrimp Seafood Bisque tells you exactly what to expect: creamy texture, sweet crab, and juicy shrimp all in a bisque-style soup. Why call it a bisque? Because it’s velvety and often finished with cream — not just a broth. You might wonder, who decided to add two shellfish instead of one? Maybe someone ambitious at a seaside bistro thought, why choose? A playful kitchen anecdote: the chef who first made a two-seafood bisque probably believed “the way to a man’s heart is through his stomach,” and doubled down. Try this at home and see if it wins anyone over.

Why You’ll Love This

First, the main highlight: the silky cream and the sweet, briny flavors of shrimp and crab combine for a luxurious mouthfeel and satisfying seafood punch. Second, making this at home saves money — restaurant bisques can be pricey, but you get the same rich experience for a fraction of the cost. Third, toppings and flavor boosters like a sprinkle of fresh parsley, a squeeze of lemon, or a drizzle of sherry make this versatile and irresistible.

Compared to a classic New England clam chowder, this bisque is silkier and lighter while still being deeply savory. If you liked other seafood dishes on the blog, you’ll find this one just as comforting and more elegant. Make it this week — your taste buds will thank you.

How to Make

Quick Overview

This bisque is easy to prepare and delivers deep flavor with minimal fuss. The technique is straightforward: sauté aromatics, thicken with a little flour, add seafood stock and seafood, finish with cream. The taste is rich and the texture is creamy; the standout element is the smooth, luscious sauce that carries the crab and shrimp flavors. Prep time is about 15 minutes; cook time about 20 minutes; total time roughly 35 minutes.

Ingredients

1 lb shrimp, peeled and deveined
1 lb crab meat, picked over for shells
2 tbsp butter, unsalted, melted in the pot
1 small onion, finely chopped
2 cloves garlic, minced
2 celery stalks, finely chopped
1 carrot, finely chopped
1/4 cup all-purpose flour, for thickening
4 cups seafood stock, warm or at room temperature
1 cup heavy cream, chilled or cold
Salt and pepper to taste, adjust at the end
Fresh parsley for garnish, chopped

Directions

In a large pot over medium heat, melt 2 tablespoons of butter. Add the finely chopped onion, minced garlic, finely chopped celery, and finely chopped carrot. Sauté, stirring occasionally, until vegetables are softened and translucent, about 5 minutes.
Sprinkle 1/4 cup all-purpose flour over the softened vegetables. Stir constantly for 1 to 2 minutes to cook the raw flour taste and form a light roux; this will help thicken the bisque.
Gradually pour in 4 cups seafood stock while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot. Let the broth simmer for 5 to 8 minutes to meld the flavors and thicken slightly.
Add 1 lb shrimp, peeled and deveined, and 1 lb crab meat to the simmering broth. Cook gently for 3 to 5 minutes, or until the shrimp turns pink and opaque. Be careful not to overcook the shrimp to keep it tender.
Reduce heat to low and stir in 1 cup heavy cream. Warm through without boiling — simmer just enough to incorporate the cream and bring everything to serving temperature. Season with salt and pepper to taste.
Remove from heat, ladle into bowls, and garnish with fresh parsley. Serve hot with your favorite sides.

Creamy Crab and Shrimp Seafood Bisque

What to Serve With

Crusty bread or garlic baguette for dipping into the creamy broth.
A simple green salad with lemon vinaigrette to cut the richness.
Steamed asparagus or roasted Brussels sprouts for a vegetable side.
A crisp white wine like Sauvignon Blanc or a light Chardonnay pairs nicely.
For a heartier meal, serve alongside buttered rice or creamy mashed potatoes.

Top Tips for Perfecting

Ingredient substitutions: If fresh seafood isn’t available, use high-quality frozen shrimp and crab — thaw and pat dry before cooking. For a lighter version, substitute half-and-half for heavy cream, but expect a slightly thinner bisque.
Timing: Don’t overcook the shrimp; they only need a few minutes. Add the crab just long enough to warm through to preserve texture.
Flavor enhancements: Finish with a splash of sherry or dry white wine before adding the cream for depth. A pinch of smoked paprika adds subtle warmth.
Thickness control: If the bisque is too thick, stir in more seafood stock or a little water to reach desired consistency. Too thin? Let it simmer a few more minutes or whisk in a small slurry of flour and stock.
Common mistakes to avoid: Boiling after adding cream can cause separation, so keep the heat low. Also, skip over-seasoning early — seafood flavors intensify as the soup reduces.

Include a helpful variation roundup by checking the post on Crab and Shrimp Seafood Bisque variations for ideas like adding lobster, corn, or a touch of tomato.

Storing and Reheating Tips

Refrigeration: Cool the bisque to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Seafood is best eaten fresh, so plan to consume within this window.

Freezing: Bisque with cream can change texture when frozen and reheated. If you need to freeze, omit the cream and store the base (stock, vegetables, and seafood) for up to 2 months. Thaw overnight and add fresh cream when reheating.

Reheating: Gently reheat on low heat on the stovetop, stirring frequently. Add a splash of stock or cream to bring back the silky texture. Avoid boiling. For single servings, microwave in short intervals, stirring between bursts.

FAQs

Can I use frozen seafood for this recipe?
Yes. Thaw frozen shrimp and crab overnight in the refrigerator, then pat dry and proceed with the recipe. Fresh is ideal, but high-quality frozen seafood works well.

Can I make this bisque dairy-free?
You can substitute full-fat coconut milk or a dairy-free cream substitute, but the flavor will be different. Use a neutral-tasting dairy-free cream and reduce heat to avoid separation.

Is it safe to reheat seafood bisque?
Yes, but reheat gently on low heat to avoid overcooking the seafood. Reheat only once and consume within 3 days if stored in the refrigerator.

Can I prepare the bisque ahead of time?
Yes. Prepare the broth and vegetables ahead, but add the seafood and cream just before serving for the best texture and flavor.

How do I thicken the bisque if it’s too thin?
Simmer it longer to reduce, or whisk a small amount of flour with cold water to make a slurry and stir it in, cooking for a few minutes to remove raw flour taste.

Conclusion

This Creamy Crab and Shrimp Seafood Bisque is a simple yet impressive dish that brings restaurant-quality comfort to your table with minimal effort. It’s creamy, packed with fresh seafood flavor, and flexible enough for weeknights or special dinners. If you want an additional reference or inspiration, check this excellent external adaptation at Crab and Shrimp Seafood Bisque – Taste Of Recipe. Give this recipe a try, share a bowl with family or friends, and enjoy the warm, savory satisfaction that only a great bisque can deliver.