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Creamy Crab and Shrimp Seafood Bisque

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Creamy Crab and Shrimp Seafood Bisque is a rich, smooth, and luxurious soup made with tender shrimp, sweet lump crab, and a tomato-infused creamy base. It’s quick to make yet feels indulgent and perfect for a cozy dinner or elegant starter.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 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

Instructions

  1. Melt butter in a large pot over medium heat.
  2. Add chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds.
  3. Sprinkle in flour and stir for 1 minute to form a light roux.
  4. Slowly whisk in seafood stock and white wine (if using), stirring until smooth.
  5. Add tomato paste, heavy cream, and milk. Stir in Old Bay seasoning, smoked paprika, salt, and pepper.
  6. Simmer gently for about 10 minutes to allow flavors to develop.
  7. Stir in chopped shrimp and crab meat. Simmer for another 5–6 minutes until shrimp is cooked through.
  8. Add a dash of hot sauce if desired. Taste and adjust seasoning.
  9. Ladle into bowls and garnish with fresh parsley. Serve warm.

Notes

  • Use brandy or sherry instead of wine for a deeper flavor.
  • Blend half the soup before adding seafood for a thicker texture.
  • Swap shrimp for scallops or clams for variation.
  • Use coconut milk and olive oil for a dairy-free version.
  • Add lemon juice at the end to brighten the flavor.

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