Creamy Crab and Shrimp Seafood Bisque

When I’m craving something rich, comforting, and luxurious, this Creamy Crab and Shrimp Seafood Bisque always hits the spot. It’s a smooth, flavorful soup that feels like a special occasion but comes together quickly enough for a weeknight dinner. Packed with tender shrimp, sweet lump crab, and layered with aromatic herbs and spices, it’s a decadent bowl that makes me feel like I’m dining seaside—no reservations required.

Why You’ll Love This Recipe

I love this bisque because it’s elegant yet incredibly easy to make. It uses simple ingredients that come together to create deep, complex flavor without a lot of fuss. The shrimp and crab are tender and perfectly cooked, while the creamy tomato-infused base is silky and satisfying. Whether I’m serving it as a starter or a meal on its own with crusty bread, it never disappoints.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ lb shrimp, peeled, deveined, chopped

• ½ lb lump crab meat, shells removed

• 4 tbsp butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp flour

• 2 cups seafood stock (or chicken stock)

• 1 cup heavy cream

• ½ cup whole milk

• ¼ cup dry white wine (optional)

• 2 tbsp tomato paste

• 1 tsp Old Bay seasoning

• ½ tsp smoked paprika

• Salt & pepper, to taste

• 1 tbsp fresh parsley, chopped (for garnish)

• Optional: a dash of hot sauce

directions

1. I start by melting the butter in a large pot over medium heat.

2. I add the chopped onion and cook it for 3–4 minutes until softened, then stir in the minced garlic and cook for another 30 seconds.

3. I sprinkle in the flour and stir for 1 minute to form a light roux, which will help thicken the bisque.

4. Slowly, I whisk in the seafood stock and optional white wine, stirring constantly until the mixture is smooth and free of lumps.

5. I add the tomato paste, heavy cream, and milk, then stir in the Old Bay seasoning, smoked paprika, and a bit of salt and pepper.

6. I let the bisque simmer gently for about 10 minutes to allow the flavors to come together.

7. Then, I stir in the chopped shrimp and crab meat, letting everything simmer for another 5–6 minutes until the shrimp is fully cooked and tender.

8. If I want a little kick, I add a dash of hot sauce at the end.

9. I taste and adjust the seasoning, then ladle the bisque into bowls and garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 4 generous servings. It takes around 10 minutes to prep and 20 minutes to cook, making the total time about 30 minutes. Perfect for a quick but indulgent dinner.

Variations

• I sometimes add a splash of brandy or sherry instead of wine for a deeper, richer flavor.

• For a thicker bisque, I blend half of the soup (before adding the seafood) using an immersion blender.

• I’ve also used scallops or clams in place of the shrimp if I want to mix it up.

• For a dairy-free option, I use coconut milk and olive oil instead of cream and butter—the flavor is different but still delicious.

• A squeeze of lemon juice at the end brightens the whole bowl and balances the richness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stove over low heat, stirring often so the cream doesn’t separate. I avoid boiling it to keep the seafood tender. It also reheats well in the microwave in short intervals, stirring between each.

FAQs

Can I use canned crab meat?

Yes, I often use high-quality canned lump crab meat when fresh isn’t available. I make sure to drain it well and pick through for any stray shell pieces.

Do I need to use seafood stock?

Seafood stock adds great depth, but I’ve used chicken stock in a pinch and it still turns out flavorful. If I have time, I simmer shrimp shells to make a quick homemade seafood broth.

Is this bisque spicy?

Not by default. The paprika and Old Bay add warmth, but it’s not spicy unless I add hot sauce. I adjust the heat based on who I’m serving.

Can I make it ahead of time?

Yes, I sometimes make the base (up to the point before adding seafood) a day ahead. When ready to serve, I gently reheat it and add the shrimp and crab to finish cooking.

What should I serve with it?

I love serving this bisque with crusty bread, garlic toast, or a simple green salad. It’s rich enough to be a meal on its own, but sides make it even more satisfying.

Conclusion

Creamy Crab and Shrimp Seafood Bisque is one of those comforting, elegant dishes that always makes me feel like I’ve treated myself. It’s rich without being too heavy, easy to customize, and packed with flavor in every spoonful. Whether I make it for a dinner party or a cozy night in, it’s a guaranteed “YAY” from me every time.