If you adore rich, velvety soups brimming with sweet seafood, then this Crab and Shrimp Seafood Bisque will be your new go-to comfort dish. What’s not to love about a soup that combines succulent crab, tender shrimp, and a deeply flavorful creamy broth, all kissed with a hint of sherry and a touch of spice? Whether you’re seeking to impress dinner guests or simply pamper yourself with something unforgettable, this bisque delivers pure coastal indulgence, one luxuriously silky spoonful at a time.
Ingredients You’ll Need
Here’s what you need for this Crab and Shrimp Seafood Bisque—it’s a concise ingredient list, yet each component plays a starring role. These simple, quality ingredients come together for a show-stopping soup with layers of flavor and richness that truly tastes special.
- Butter: Provides a rich foundation and helps soften the onions for a mellow, savory start.
- Olive oil: Blends with butter to prevent scorching and adds its subtle fruity note.
- Chopped onion: Adds natural sweetness and forms the aromatic backbone.
- Garlic cloves: Bring depth and a delicate hint of spice when sautéed.
- All-purpose flour: Used to create a roux, thickening the bisque to a luxurious texture.
- Dry white wine: Deglazes the pan and infuses the soup with a bright, complex flavor.
- Seafood or chicken stock: Provides the base, enriching the bisque with a savory, ocean-kissed flavor.
- Heavy cream: Adds luscious richness and silkiness to the final bisque.
- Whole milk: Balances the cream, ensuring indulgence without being overly heavy.
- Old Bay seasoning: Delivers that classic East Coast seafood flavor with its unique spice profile.
- Cayenne pepper (optional): Offers gentle warmth for those who like a bit of a kick.
- Salt: Elevates all the flavors, drawing out their best qualities.
- Black pepper: Lends a subtle earthiness and light heat.
- Cooked shrimp, chopped: Juicy morsels of sweet shrimp bring heartiness and flavor.
- Lump crab meat: The star attraction—use the highest quality you can find for meltingly tender bites.
- Tomato paste: Adds richness, depth, and a slightly sweet backbone.
- Fresh lemon juice: Brightens and balances every creamy spoonful.
- Chopped fresh parsley: Sprinkled in at the end for a herbal lift and splash of color.
How to Make Crab and Shrimp Seafood Bisque
Step 1: Sauté the Aromatics
Begin your Crab and Shrimp Seafood Bisque by melting the butter and olive oil together in a large, heavy-bottomed saucepan over medium heat. Once they’re shimmering, add in the chopped onion. Stir and let the onions cook until they soften and become translucent, releasing their sweet aroma—this usually takes about 5 minutes. Toss in the minced garlic, stirring constantly for just a minute so it becomes fragrant without browning. This aromatic blend is the soulful base of your bisque.
Step 2: Make the Roux
Sprinkle in the all-purpose flour and stir enthusiastically, making sure it absorbs the fats and coats the onions evenly. Continue stirring almost constantly for 1 to 2 minutes. You’ll notice a nifty transformation here: the flour turns slightly golden and forms a thick paste, or “roux,” that’s key to thickening your Crab and Shrimp Seafood Bisque into that crave-worthy, velvety consistency.
Step 3: Deglaze and Build the Base
Time to splash in the dry white wine! Gently pour it into the pan, scraping up any flavorful bits stuck to the bottom—you want every ounce of savory goodness in your soup. Let the wine bubble for a minute, to gently cook off the alcohol while infusing the base with a nuanced flavor. Gradually whisk in the seafood or chicken stock. Add the tomato paste, heavy cream, whole milk, Old Bay seasoning, cayenne (if you’re using it), salt, and black pepper. Stir well until everything is beautifully combined and let it come to a gentle simmer.
Step 4: Simmer for Flavor
Once your pot is full of that creamy, pink-tinted liquid, keep it at a gentle simmer for 10 minutes. Stir every now and then so nothing sticks. This is the secret moment where the flavors of your Crab and Shrimp Seafood Bisque meld together, creating a rich, aromatic broth while still keeping it beautifully smooth.
Step 5: Add the Crab and Shrimp
Now for the grand finale—gently add in the chopped cooked shrimp and lump crab meat. Stir them through and let the bisque continue to simmer for about 5 more minutes. This allows the seafood to heat through and share its sweet flavor with every part of the broth, without becoming overcooked or rubbery.
Step 6: Finish and Serve
Just before serving, stir in the fresh lemon juice and chopped parsley. The lemon brings a bright note that makes the creamy soup sing, and the parsley adds a fresh green touch. Taste and adjust the seasonings if you wish, then ladle the Crab and Shrimp Seafood Bisque into bowls. Serve piping hot, paired with a hunk of crusty bread to truly savor every drop.
How to Serve Crab and Shrimp Seafood Bisque
Garnishes
Don’t hold back with the garnishes! A sprinkle of fresh parsley is always a classic, but you can also add a swirl of extra cream, a crack of black pepper, or a scattering of finely chopped chives for a pop of color. For an extra-luxe touch, float a spoonful of additional crab meat right on top of each bowl before serving your Crab and Shrimp Seafood Bisque.
Side Dishes
Bisque like this simply begs for good bread, so pair it with toasted baguette slices or rustic sourdough for dipping and sopping up every bit. A crisp green salad with a lemony vinaigrette balances the rich silkiness of this Crab and Shrimp Seafood Bisque, while roasted asparagus or green beans make a bright, elegant partner.
Creative Ways to Present
Take your Crab and Shrimp Seafood Bisque up a notch by serving it in mini bread bowls or dainty espresso cups for a stunning appetizer. If you’re feeling fancy, drizzle a little truffle oil over the top, or thread a skewer of grilled shrimp across the bowl for a restaurant-worthy presentation. Little touches make even an at-home soup party feel like a night out.
Make Ahead and Storage
Storing Leftovers
Allow leftover Crab and Shrimp Seafood Bisque to cool to room temperature before transferring it into an airtight container. It will keep beautifully in the refrigerator for up to three days. You’ll love how the flavors deepen and mellow after a night in the fridge.
Freezing
While cream-based soups can separate after freezing, you can still freeze this bisque with great results if you whisk it well upon reheating. For best texture, freeze individual portions in airtight containers for up to one month. Thaw overnight in the fridge before gently reheating.
Reheating
Warm your Crab and Shrimp Seafood Bisque slowly over low heat on the stovetop, stirring frequently. Avoid bringing it to a rapid boil, as this can cause the dairy to split. Give it a good whisk as it heats to help bring back its silky-smooth consistency, and taste for seasoning before serving.
FAQs
Can I use frozen shrimp or crab for this bisque?
Absolutely! If you’re using frozen seafood, let it thaw completely and drain well before adding to the soup. Always choose the best quality you can find for the most delicious Crab and Shrimp Seafood Bisque.
Can this bisque be made gluten-free?
Of course! Simply substitute your favorite gluten-free all-purpose flour blend in place of regular flour. The soup thickens beautifully and the taste remains just as luscious.
Is it possible to make this bisque ahead of time?
Definitely. Prepare the bisque up through the simmering stage, then refrigerate. Wait to add the shrimp, crab, lemon juice, and parsley until just before serving for the freshest flavor and texture.
Can I substitute half-and-half for the cream and milk?
Yes, you can use half-and-half in the same total amount as the cream and milk combined. The bisque will still be wonderfully creamy and rich—just pay attention to your simmer, as half-and-half is more likely to split if overheated.
What type Soup
A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay works beautifully. The wine’s acidity brings out the sweetness in your seafood, making for a more complex and balanced Crab and Shrimp Seafood Bisque.
Final Thoughts
There’s nothing quite like sharing a pot of Crab and Shrimp Seafood Bisque with the people you love—it’s a warm, elegant meal that’s always met with smiles. Don’t be surprised if it becomes one of your signature dishes, the kind you’ll crave on chilly nights or whenever you need a little extra comfort. Give it a try, and let this bisque work its magic at your table!
Print
Crab and Shrimp Seafood Bisque Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French-American
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy goodness of this Crab and Shrimp Seafood Bisque, a flavorful blend of seafood, aromatics, and seasonings in a luscious broth.
Ingredients
Main Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1/4 cup dry white wine
- 3 cups seafood or chicken stock
- 1/2 cup heavy cream
- 1/2 cup whole milk
Seasonings:
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Seafood and Garnish:
- 1/2 pound cooked shrimp, chopped
- 1/2 pound lump crab meat
- 1 tablespoon tomato paste
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Aromatics: In a large saucepan, heat the butter and olive oil over medium heat. Add the chopped onion and cook until softened. Stir in garlic.
- Create Roux: Sprinkle in flour and cook to form a roux.
- Deglaze and Add Stock: Whisk in wine, then gradually add stock.
- Simmer Bisque: Stir in tomato paste, cream, milk, seasonings. Simmer for 10 minutes.
- Add Seafood: Incorporate shrimp and crab, simmer until heated through.
- Finish and Serve: Stir in lemon juice and parsley. Serve hot with bread.
Notes
- For a smoother bisque, blend before adding seafood.
- Use high-quality lump crab meat for best results.
- You can use half-and-half as a cream and milk substitute.
Your email address will not be published. Required fields are marked *