Indulge in the luxurious flavors of this Crab and Shrimp Seafood Bisque, a creamy and decadent soup featuring tender shrimp and succulent crab meat. With aromatic vegetables and a delicate balance of spices, this bisque is perfect for special occasions or cozy dinners. Rich, velvety, and full of bold flavors, it’s sure to impress.

Crab and Shrimp Seafood Bisque

Why You’ll Love This Recipe

This Crab and Shrimp Seafood Bisque brings the taste of the ocean right to your table in a bowl of creamy, comforting goodness. With a blend of tender shrimp and sweet lump crab meat, combined with a savory mix of vegetables and spices, every spoonful is bursting with flavor. The smooth texture and bold seasoning elevate this soup to a luxurious experience that’s perfect for both special occasions and cozy dinners at home. Plus, it’s surprisingly easy to prepare, making it a fantastic choice for impressing guests or simply treating yourself.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 stalk celery, finely chopped
1 small carrot, grated
3 tablespoons all-purpose flour
3 cups seafood stock or fish broth
½ cup dry white cooking wine (or non-alcoholic option)
1 cup lump crab meat
1 cup medium shrimp, peeled and deveined
½ teaspoon smoked paprika
½ teaspoon Old Bay seasoning
¼ teaspoon cayenne pepper (optional, for heat)

Directions

Sauté Vegetables:
In a large pot over medium heat, melt the butter and olive oil. Add the chopped onion and sauté until translucent (about 3-5 minutes). Add the minced garlic, finely chopped celery, and grated carrot. Sauté for an additional 4-5 minutes until the vegetables soften.
Make the Roux:
Stir in the flour and cook for about 2 minutes to create a roux. This will help thicken the soup.
Add Liquids:
Gradually add the seafood stock and white wine (or non-alcoholic wine option), stirring constantly to avoid lumps. Bring the mixture to a gentle boil.
Simmer the Soup:
Reduce the heat to low and stir in the heavy cream, smoked paprika, Old Bay seasoning, and cayenne pepper (if using). Let the soup simmer for about 10 minutes to allow the flavors to meld and the soup to thicken.
Add Seafood:
Gently fold in the crab meat and shrimp, cooking until the shrimp are pink and cooked through, about 5-7 minutes.
Serve:
Ladle the bisque into bowls and serve hot, garnished with fresh parsley and a sprinkle of paprika for an added touch of flavor and color.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Storage/Reheating

Storage:
Store any leftover bisque in an airtight container in the refrigerator for up to 3 days.
Reheating:
Reheat gently on the stovetop over low heat, stirring occasionally. You can also reheat in the microwave, but be sure to stir and check the temperature to avoid overcooking the seafood.

FAQs

1. Can I use frozen shrimp and crab meat for this bisque?

Yes, frozen shrimp and crab meat work well for this recipe. Just be sure to thaw them before adding them to the soup.

2. Can I make this bisque without wine?

Yes, you can substitute the wine with additional seafood stock or water. The wine adds a bit of depth to the flavor, but the soup will still taste delicious without it.

3. Can I use non-dairy cream?

Yes, you can substitute the heavy cream with a non-dairy alternative, such as coconut cream or almond milk, for a dairy-free version.

4. Can I use a different type of seafood?

Feel free to use other seafood, such as scallops or lobster, in place of shrimp and crab. Just make sure to adjust cooking times accordingly.

5. How do I make this bisque spicier?

If you want to add more heat, increase the cayenne pepper or add some finely diced jalapeños to the soup.

6. Can I freeze this bisque?

Yes, you can freeze this bisque for up to 2 months. Be sure to let it cool completely before transferring it to an airtight container for freezing. Thaw in the refrigerator before reheating.

7. Can I make this bisque in advance?

Yes, you can prepare the bisque up to the point of adding the seafood. Let it cool, then refrigerate for up to 2 days. When ready to serve, reheat the soup and add the crab and shrimp before serving.

8. How do I know when the shrimp are cooked?

Shrimp are cooked when they turn pink and opaque. Be careful not to overcook them, as they can become tough.

9. Can I use a different seasoning instead of Old Bay?

If you don’t have Old Bay seasoning, you can substitute with a mix of paprika, garlic powder, celery salt, and thyme for a similar flavor.

10. How can I thicken the bisque more if needed?

If you prefer a thicker bisque, you can add a little more flour to the roux, or let the soup simmer longer to reduce and thicken.

Conclusion

Crab and Shrimp Seafood Bisque is a rich and luxurious soup that’s perfect for special occasions or cozy dinners at home. The combination of succulent seafood, creamy broth, and aromatic spices makes for a satisfying and flavorful meal. With just a few simple ingredients, this dish offers an elevated dining experience that’s surprisingly easy to prepare. Whether you’re treating yourself or hosting guests, this bisque is sure to impress.