This Creamy Crab and Shrimp Bisque is a rich and luxurious seafood dish that’s perfect for special occasions or impressing guests. Made with lump crab meat, tender shrimp, seafood stock, and a blend of warming spices, this dish is the ultimate comfort food. Serve with crusty bread or oyster crackers for a restaurant-quality experience at home!
Why You’ll Love This Recipe
- Packed with rich, indulgent flavors from crab, shrimp, and spices.
- Silky smooth and creamy, perfect for chilly evenings or elegant dinners.
- A versatile dish that works as an appetizer or a main course.
- Impressively easy to make despite its sophisticated taste.
- Pairs perfectly with bread or crackers for dipping.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Seafood:
- 1 cup lump crab meat
- 1 cup medium shrimp, peeled and deveined
- 3 cups seafood stock or fish broth
Vegetables:
- 1 small carrot, finely diced
- 1 stalk celery, finely diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Fresh parsley (for garnish)
Pantry and Spices:
- 3 tablespoons all-purpose flour
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Other Ingredients:
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup dry white cooking wine
- 1 cup heavy cream
- Crusty bread or oyster crackers (for serving)
Directions
Step 1: Sauté the Aromatics
- Heat the Oil and Butter: In a large pot or Dutch oven, heat the olive oil and butter over medium heat until melted.
- Cook the Vegetables: Add the onion, carrot, celery, and garlic. Sauté for 4–5 minutes until softened and fragrant.
Step 2: Make the Roux
- Add the Flour: Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 2–3 minutes, stirring frequently, to eliminate the raw flour taste.
Step 3: Deglaze and Simmer
- Deglaze with Wine: Slowly pour in the white wine, stirring constantly to prevent lumps. Let the mixture simmer for 1–2 minutes until slightly thickened.
- Add the Stock: Gradually add the seafood stock while stirring. Bring the mixture to a gentle simmer.
Step 4: Cook the Seafood
- Add Shrimp and Crab: Stir in the shrimp, crab meat, Old Bay seasoning, smoked paprika, cayenne pepper, salt, and black pepper. Simmer for 10–12 minutes until the shrimp are cooked through and the flavors meld together.
Step 5: Add the Cream
- Incorporate Heavy Cream: Reduce the heat to low and stir in the heavy cream. Simmer for an additional 5 minutes, being careful not to let the bisque boil. Adjust seasoning to taste.
Step 6: Serve
- Garnish and Serve: Ladle the bisque into bowls and garnish with fresh parsley. Serve with crusty bread or oyster crackers for dipping.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Spicy Version: Increase the cayenne pepper or add a splash of hot sauce for extra heat.
- Lighter Option: Replace heavy cream with half-and-half or coconut milk for a lighter bisque.
- Seafood Blend: Add scallops or lobster meat for an even more decadent bisque.
- Gluten-Free: Use a gluten-free flour blend or cornstarch to thicken the soup.
- Tomato Twist: Add 1/4 cup tomato paste for a tomato-based bisque variation.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze cooled bisque in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of stock or cream if the bisque thickens too much.
FAQs
1. Can I use imitation crab meat?
Yes, but fresh or lump crab meat will give the bisque a richer flavor.
2. What type of shrimp is best?
Medium or large shrimp, peeled and deveined, work well. You can also use precooked shrimp to save time.
3. Can I make this ahead of time?
Yes, prepare the bisque up to 1 day in advance and reheat gently before serving.
4. What wine should I use?
A dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio pairs well with the seafood flavors.
5. Can I make this without wine?
Yes, replace the wine with an equal amount of additional seafood stock.
6. How can I thicken the bisque further?
Simmer the bisque uncovered to reduce it or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
7. Can I add potatoes?
Yes, diced potatoes can be added during the simmering step for extra heartiness.
8. Is this recipe keto-friendly?
Yes, with a few tweaks: replace the flour with xanthan gum or omit it entirely.
9. Can I use frozen seafood?
Yes, just thaw the seafood before adding it to the bisque.
10. What pairs well with this bisque?
Serve with a fresh salad, crusty bread, or roasted vegetables for a complete meal.
Conclusion
This Creamy Crab and Shrimp Bisque is a luxurious, flavor-packed dish that’s perfect for special dinners or comforting meals. With its rich broth, tender seafood, and warming spices, it’s guaranteed to impress. Serve it with crusty bread and enjoy the ultimate comfort food experience!
Print
Creamy Crab and Shrimp Bisque Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Indulge in the ultimate comfort food with this Creamy Crab and Shrimp Bisque! Featuring lump crab meat, tender shrimp, seafood stock, and a luxurious blend of spices, this rich bisque is perfect for special dinners or impressing guests.
Ingredients
Seafood:
- 1 cup lump crab meat
- 1 cup medium shrimp (peeled, deveined, and chopped)
- 3 cups seafood stock or fish broth
Produce:
- 1 small carrot (finely diced)
- 1 stalk celery (finely diced)
- 2 cloves garlic (minced)
- 1 medium onion (finely diced)
- Fresh parsley (chopped, for garnish)
Baking & Spices:
- 3 tbsp all-purpose flour
- 1/4 tsp cayenne pepper
- 1/2 tsp Old Bay seasoning
- 1/2 tsp smoked paprika
- Salt and black pepper (to taste)
Oils & Vinegars:
- 2 tbsp olive oil
Snacks:
- Crusty bread or oyster crackers (for serving)
Dairy:
- 3 tbsp unsalted butter
- 1 cup heavy cream
Beer, Wine & Liquor:
- 1/2 cup dry white cooking wine
Instructions
Sauté the Aromatics:
- Heat the Base:
- In a large pot, heat olive oil and butter over medium heat. Add the onion, celery, and carrot, and sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
- Season:
- Stir in the smoked paprika, Old Bay seasoning, cayenne pepper, and a pinch of salt and pepper. Cook for 1–2 minutes to toast the spices.
Make the Bisque Base:
- Create the Roux:
- Sprinkle the flour over the sautéed vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
- Add Liquids:
- Slowly whisk in the seafood stock and white wine. Bring the mixture to a simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened.
Add the Seafood and Cream:
- Cook the Shrimp:
- Add the chopped shrimp to the pot and simmer for 3–4 minutes, or until just cooked.
- Blend the Bisque (Optional):
- For a smoother texture, use an immersion blender to puree the soup, or transfer half the mixture to a blender and return it to the pot.
- Add Crab and Cream:
- Stir in the lump crab meat and heavy cream. Simmer gently for 5 minutes to heat through, but do not boil. Adjust seasoning with additional salt and pepper if needed.
Serve:
- Garnish and Enjoy:
- Ladle the bisque into bowls and garnish with fresh parsley and a sprinkle of paprika. Serve with crusty bread or oyster crackers on the side.
Notes
- Substitute shrimp with lobster or scallops for a variation.
- Use cornstarch as a thickener for a gluten-free option.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid curdling the cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American, Seafood
