Seafood Bisque with Crab and Shrimp

Why You’ll Love This Recipe

I love this bisque because it’s both luxurious and easy to make. It brings the flavors of a fine seafood restaurant into my own kitchen with just a handful of fresh ingredients and pantry staples. The shrimp and crab add depth and sweetness, while the cream gives it that signature silky finish. It’s perfect as a starter or even as a light main course when I want to impress guests—or treat myself.

Ingredients

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

• 1 pound crab meat

• 1 pound shrimp, peeled and deveined

• 4 cups seafood stock

• 1 cup heavy cream

• 1/2 cup white wine

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons tomato paste

• 2 tablespoons butter

• Salt and pepper to taste

• Fresh parsley for garnish

Directions

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

2. I add the chopped onion and garlic and sauté them until soft and fragrant, about 3–4 minutes.

3. I stir in the tomato paste and let it cook for about a minute to deepen the flavor.

4. I pour in the white wine, scraping up any browned bits from the bottom of the pot, and let it simmer for 2–3 minutes.

5. I add the seafood stock, bring it to a boil, then reduce the heat and let it simmer gently for 10 minutes.

6. I add the crab meat and shrimp, cooking just until the shrimp turn pink and are cooked through.

7. I stir in the heavy cream and season the bisque with salt and pepper to taste.

8. I let it simmer on low for another 5 minutes so the flavors meld together.

9. I ladle the bisque into bowls and top each serving with a sprinkle of fresh parsley.

Servings and timing

• Servings: 6

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

• Calories: 280 kcal per serving

Variations

• I sometimes blend half the bisque (before adding the seafood) for an even creamier texture.

• A dash of cayenne pepper or Old Bay seasoning gives it a little heat and a more Southern flavor.

• I’ve also made this with lobster tails or scallops instead of shrimp for a fancier twist.

• For a dairy-free version, I substitute coconut cream and it still turns out beautifully rich.

Storage/Reheating

I store any leftover bisque in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently over low heat on the stove—just until heated through, being careful not to boil so the cream doesn’t separate. Freezing is not ideal for cream-based soups, but I’ve frozen it once or twice with decent results by reheating slowly and stirring well.

FAQs

Can I use imitation crab meat?

Yes, I’ve used imitation crab in a pinch. It doesn’t have the same texture or flavor as real crab, but it still works for a budget-friendly version.

What type of shrimp should I use?

I prefer medium to large shrimp, peeled and deveined. Tail-off makes it easier to enjoy in a soup without extra work.

Can I make this ahead of time?

Definitely. I sometimes make the bisque base (up to step 5) in advance, then add the seafood and cream when I’m ready to serve for the freshest taste and texture.

Is seafood bisque supposed to be thick?

Not overly. It’s meant to be silky and creamy, but not as thick as a chowder. If I want a thicker consistency, I simmer it a little longer before adding the cream or blend some of the solids.

What should I serve with this bisque?

I usually pair it with crusty bread or a side salad. It also works beautifully as a starter before a seafood or pasta main course.

Conclusion

This Seafood Bisque with Crab and Shrimp is one of those dishes that feels like a treat every time I make it. It’s elegant, flavorful, and surprisingly easy to pull together in under an hour. Whether I serve it for a special dinner or a cozy night in, it never fails to impress with its rich, buttery taste and luxurious texture.