If you’re looking for the ultimate luxurious comfort food, it’s hard to beat Crab and Shrimp Seafood Bisque. This stunningly creamy, flavor-packed soup swirls together the sweetness of lump crab and succulent shrimp with rich cream, a splash of wine, and just the right touch of classic spice. Whether you’re serving it for a holiday dinner or just treating yourself on a cozy night in, this bisque always feels like a celebration in a bowl. Trust me, after one spoonful, you’ll want to add this recipe to your list of all-time favorite soups.

Crab and Shrimp Seafood Bisque Recipe - Recipe Image

Ingredients You’ll Need

For a soup that tastes so elegant and complex, the list of ingredients for this Crab and Shrimp Seafood Bisque is refreshingly simple. Each item plays an important role—think sweet crab heightening seafood flavor, a silky base from butter and cream, and just enough seasoning to make every taste bud sing.

Unsalted butter (2 tablespoons): Essential for a rich base and gentle sautéing of your aromatics.
Olive oil (1 tablespoon): Balances the butter and helps prevent burning while developing flavor.
Onion, finely chopped (1 small): Gives natural sweetness and depth to the soup.
Garlic, minced (2 cloves): Adds a warm, aromatic background note.
Celery, finely chopped (1 stalk): Brings subtle flavor and a hint of freshness.
All-purpose flour (1/4 cup): Thickens the bisque for that perfect, comforting texture.
Tomato paste (2 tablespoons): Infuses a boost of umami and a pretty rosy color.
Dry white wine, optional (1/2 cup): Adds gentle acidity, which brightens the flavors—use seafood stock for an alcohol-free version.
Seafood or chicken stock (3 cups): The foundation of the bisque; seafood stock is ideal, but chicken works in a pinch.
Heavy cream (1 cup): Lends that classic velvety texture and a little indulgence.
Old Bay seasoning (1/2 teaspoon): Instantly brings authentic seafood bisque flair.
Paprika (1/2 teaspoon): Offers gentle smokiness and a golden hue.
Salt and pepper to taste: Always taste and adjust as you go for perfect seasoning.
Lump crab meat (6 ounces): The star ingredient; use high-quality fresh or canned for maximum flavor.
Cooked shrimp, chopped (6 ounces): Adds heft and even more seafood sweetness—go bite-size for easy eating.
Fresh lemon juice (1 tablespoon): Balances out the richness with a fresh, zesty lift.
Fresh parsley, chopped (1 tablespoon): Finish with a sprinkle for color and herbaceous pop.

How to Make Crab and Shrimp Seafood Bisque

Step 1: Sauté Aromatics

Start by setting your largest pot or Dutch oven over medium heat. Melt the butter and olive oil together until foaming and fragrant. Toss in the finely chopped onion, garlic, and celery. Let them cook and soften, stirring now and then, for about five minutes. This gentle sauté is where the flavor foundation for your Crab and Shrimp Seafood Bisque truly begins to shine, so don’t rush it!

Step 2: Build the Roux

Once the vegetables are translucent and aromatic, sprinkle in the flour. Stir continuously for one to two minutes, forming a buttery roux without letting it darken. This step is crucial for achieving the bisque’s characteristic body—think creamy, not goopy!

Step 3: Add the Tomato Paste and Deglaze

Now add the tomato paste, stirring until the vegetables and roux are tinted brick red. Slowly pour in the wine if using, or a bit of your chosen stock for a nonalcoholic version. Scrape up any brown bits from the bottom—that’s pure flavor gold. Let it simmer for about two minutes to mellow out the taste.

Step 4: Simmer With Stock

Gradually whisk in the rest of the stock, smoothing out the soup as you go. Bring it just to a gentle boil, then lower the heat and let it simmer for about 10 minutes. This allows the bisque base to thicken and meld into a gorgeous, aromatic broth.

Step 5: Cream, Seasonings, and Seafood

Turn heat to low and add the heavy cream, Old Bay, paprika, and a pinch each of salt and pepper. Stir well, then gently add the lump crab and chopped shrimp. Let the Crab and Shrimp Seafood Bisque simmer for another 5 to 7 minutes, just until the seafood is hot and the flavors have had a chance to cozy up together.

Step 6: Brighten and Finish

Take the pot off the heat and stir in the fresh lemon juice for a bright finish. Taste and adjust seasonings as needed. Ladle the bisque into warm bowls and garnish with a splash of chopped parsley. You’re officially ready to dive into seafood bliss!

How to Serve Crab and Shrimp Seafood Bisque

Garnishes

Add a flourish to each bowl of Crab and Shrimp Seafood Bisque with a shower of fresh chopped parsley or a sprinkle of extra Old Bay. For an ultra-luxe touch, try a small spoonful of crème fraîche or even a few extra pieces of crab piled gently on top. A simple lemon wedge on the side invites everyone to customize their bowl.

Side Dishes

There’s nothing like dunking a hunk of toasted baguette or a warm, buttered roll into your bisque. Oyster crackers are classic, but you can also try sourdough crostini or a bright side salad to lighten things up. The bisque’s richness pairs beautifully with crisp, tender greens or a citrusy slaw.

Creative Ways to Present

For a showstopping dinner party presentation, serve your Crab and Shrimp Seafood Bisque in chic little cups or espresso mugs as an elegant appetizer. Or, you can hollow out small bread boules for dramatic edible bowls—guests will love tearing into the sides as they savor the bisque. Even a drizzle of chive oil or a swirl of cream on top makes it feel restaurant-level special.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (which is never a guarantee with this bisque!), simply let the soup cool to room temperature, then store it in airtight containers in the fridge. It’ll stay fresh and delicious for up to three days, making speedy lunches or decadent midnight snacks.

Freezing

You can freeze Crab and Shrimp Seafood Bisque for up to two months, but keep in mind the cream may separate slightly on reheating. To minimize this, freeze in small portions and stir well when thawing. Label your containers for easy cravings-satisfaction later.

Reheating

When you’re ready for another round, reheat the bisque gently on the stovetop over low heat or pop it in the microwave in short bursts, stirring often. Low and slow is key to prevent curdling and to preserve that silky-smooth texture you worked so hard for.

FAQs

Can I use imitation crab in place of real crab?

Absolutely! While real lump crab lends the most authentic flavor and texture, good-quality imitation crab is a perfectly fine (and more affordable) substitute. Use the same amount and chop it up just as you would the real thing.

How can I make the bisque spicy?

If you like a little heat, sprinkle in some cayenne pepper, a dash of hot sauce, or even finely minced fresh chili along with the Old Bay and paprika. Start with just a pinch—you can always add more, but you can’t take it out!

Can I make Crab and Shrimp Seafood Bisque in advance?

Yes! The flavors actually deepen as the bisque sits, so making it a day ahead and refrigerating it is a great plan for dinner parties. Just add the lemon juice and parsley right before serving for best brightness.

What’s the best way to get a smooth bisque?

For an extra velvety texture, blend the soup base with an immersion blender before adding the seafood. This makes the Crab and Shrimp Seafood Bisque blissfully smooth, while still letting the crab and shrimp pieces shine.

Is this recipe gluten-free?

The classic version uses all-purpose flour to thicken the bisque, which contains gluten. For a gluten-free option, substitute your favorite 1:1 gluten-free flour blend or even try cornstarch (mixed with a little cold stock first) for luscious results.

Final Thoughts

Treat yourself to a bowl of Crab and Shrimp Seafood Bisque and see why it’s so beloved—it’s the kind of recipe that makes ordinary nights feel like special occasions. Pull out your favorite soup pot, gather a few great ingredients, and let the aroma fill your kitchen. I can’t wait for this classic seafood bisque to become a new favorite in your home!