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Rich, creamy crab and shrimp bisque with tender seafood, velvety broth, and bold flavor. Perfect for cozy dinners or special occasions.

PREP:

15 minutes mins

TOTAL:

SERVES:

12

JUMP TO RECIPE

You ever take one bite of something and immediately think, “Where has this been all my life?” Yeah, that’s this Creamy Crab and Shrimp Bisque. It’s rich, velvety, and packed with tender seafood—the kind of dish that makes you close your eyes and savor every spoonful.

It started as one of those “What can I make with what’s in the fridge?” moments. Leftover frozen shrimp from our fajita night, a can of lump crab meat begging to be used, and half a carton of seafood broth. Thirty minutes later? The house smelled like a coastal bistro, and my family was circling the kitchen like seagulls eyeing a beach picnic.

But this creamy soup isn’t just about convenience—it’s about creating a restaurant-worthy dish with simple ingredients and foolproof steps. Whether you’re cooking for date night, a cozy family dinner, or just treating yourself (because you deserve it), this bisque delivers every time.

Essential Equipment for Perfect Bisque

A great seafood bisque recipe doesn’t need fancy gadgets—just a few reliable kitchen tools to make the process smooth and cleanup easy.

• Large Dutch Oven or Heavy Pot: A heavy-bottomed pot prevents scorching and ensures even cooking. I love the Lodge Enameled Cast Iron Dutch Oven.
• Immersion Blender: For that velvety consistency without transferring hot liquid. Try the Mueller Ultra-Stick.
• Slotted Spoon: Perfect for removing chopped shrimp while keeping the flavorful seafood broth intact. The OXO Good Grips Slotted Spoon is my go-to.
• Measuring Cups & Spoons: Precision matters. The Pyrex 3-Piece Set keeps things consistent.
• Airtight Containers: Store leftovers in Rubbermaid Brilliance Containers to keep the bisque fresh and ready for round two.

Ingredients for the Best Creamy Crab and Shrimp Bisque

A dish this simple lives or dies by ingredient quality. Here’s what you want and what to dodge:

Seafood:

• Large Shrimp: Wild-caught, peeled, and deveined. Frozen works great—just thaw ‘em under cold water for a few minutes.
• Lump Crab Meat: Go for fresh or canned lump crab meat. Imitation crab? Hard pass. It’s a completely different flavor profile and will change the bisque. 
• Bay Scallops (Optional): Want to go full-on luxurious seafood experience? Toss in a handful of dry-packed scallops. They cook in minutes and taste like butter got married to the ocean.

Broth & Dairy:

• Seafood Broth or Stock: Kitchen Basics and Imagine are solid. Low-sodium is your friend—you can always add salt, but you can’t take it out.
• Heavy Cream: Full-fat. No skimping. This is creamy shrimp bisque, not light seafood broth.
• Heavy Whipping Cream: Optional, but adding a splash at the end gives it that chef’s kiss finish.

Vegetables & Aromatics:

• Green Onions: Grab fresh, firm stalks. White parts for cooking, green parts for garnish.
• Carrots & Celery Stalks: Crisp, vibrant, and ready to build flavor.
• Garlic: Fresh cloves, not the pre-minced jarred stuff. Trust me.

Pantry Staples:

• Tomato Paste: Double-concentrated for that rich umami punch. It caramelizes beautifully when sautéed over medium heat.
• White Wine: Dry, like Sauvignon Blanc or Pinot Grigio. If you wouldn’t drink it, don’t cook with it.
• Olive Oil: Extra virgin, because we’re fancy like that.
• Purpose Flour: A light dusting thickens the bisque without making it gluey.
• Old Bay Seasoning: Non-negotiable. It’s the secret handshake of great seafood dishes.

Bisque vs. Soup: What’s the Difference?

Let’s clear up the confusion: all bisques are soups, but not all soups are bisques. Think of bisque as soup’s richer, silkier cousin—the one who shows up to dinner in a velvet blazer while regular soup rocks jeans and a hoodie.

Texture

The biggest difference? Texture. Bisques are smooth, velvety, and luxurious. That’s thanks to a combo of pureed ingredients and heavy cream. Soups, on the other hand, can be chunky, brothy, or creamy but rarely achieve the same silky consistency.

Pro Tip: The secret to a true bisque’s velvety finish lies in blending the base. An immersion blender is your best friend here—puree until smooth, then stir in the cream for that signature richness.

Ingredients

Traditional bisques spotlight seafood—crab, shrimp, lobster—while soups cover the whole spectrum, from vegetable minestrone to beef stew. In fact, the word bisque originally referred to shellfish soups made from crustaceans.

Modern bisques have evolved, but seafood remains the star. This crab and shrimp bisque? It’s the perfect example: tender shellfish swimming in a luscious, tomato-tinged cream broth.

Fun Fact: The term bisque likely comes from the Bay of Biscay, though some argue it refers to the process of bis cuites, or “twice cooked,” like toasting the shells for broth.

Thickening Method

Classic bisques were thickened with ground rice, but modern versions (like this one) rely on a light roux made from butter and flour. This roux, combined with heavy cream, creates that luxurious mouthfeel.

Soups, by contrast, use a range of thickeners—potatoes, pureed beans, even cornstarch—but rarely achieve the same silky finish.

Pro Tip: When making bisque, cook the roux for at least 2 minutes to remove the raw flour taste before adding liquid.

Flavor Profile

Bisques lean rich, indulgent, and complex. They balance seafood sweetness with savory aromatics and a touch of acidity from tomato paste or wine. Soups, meanwhile, can be anything—light and brothy, hearty and chunky, or smooth and creamy.

This bisque hits all the marks: sweet crab, tender shrimp, aromatic veggies, a hint of wine, and that creamy finish that makes every spoonful sing.

Presentation

While soup can be rustic, bisque is all about refinement. It’s the kind of dish you serve in a warmed bowl, garnished with a swirl of cream, a sprinkle of fresh parsley, and maybe a few whole shrimp for flair.

Pro Tip: Bisque tastes even better the next day as the flavors meld. Reheat gently over low heat to avoid breaking the cream.

How to Make the Best Shrimp and Crab Bisque

Here’s how to turn a handful of ingredients into the best creamy crab and shrimp bisque you’ve ever tasted. This detailed step-by-step will walk you through the process, ensuring you nail it every time. Prep time? 5-7 minutes. Cook time? About 30 minutes. Reward? Pure bliss.

1. Sauté the Aromatics

Start by heating 2 tablespoons butter and 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium heat. Once the butter melts and starts to foam, add your aromatics.

• Add: 1 chopped yellow onion, 2 celery stalks (diced), and the white parts of 8 green onions (save the green tops for garnish).
• Cook: Stir occasionally for 5-7 minutes, until the veggies are soft but not browned.
• Add Garlic: Toss in 4 minced garlic cloves and cook for 30 seconds, just until fragrant.

Pro Tip: Keep the heat at medium—high heat can burn the garlic, making it bitter.

2. Build the Flavor Base

Now it’s time to develop that rich, savory flavor that makes bisque stand out.

• Tomato Paste: Stir in 2 tablespoons tomato paste and cook for 2 minutes, until it darkens slightly. This caramelization adds depth.
• Season: Sprinkle in 1 ½ teaspoons Old Bay seasoning, ½ teaspoon smoked paprika, and a pinch of cayenne pepper (optional if you like heat).
• Roux Time: Sprinkle ¼ cup all-purpose flour over the veggies and stir constantly for 2 minutes. This forms a light roux that will thicken the bisque.

Pro Tip: If the flour sticks to the bottom, lower the heat slightly and keep stirring. Don’t rush this step—it’s the backbone of your bisque’s velvety texture.

3. Deglaze and Simmer

Deglazing lifts all those flavorful browned bits off the bottom of the pot.

• Deglaze: Pour in ½ cup dry white wine, scraping up any bits stuck to the pan with a wooden spoon.
• Broth: Slowly add 4 cups homemade seafood broth (see FAQ for an easy recipe using shrimp shells). Add 1 cup chicken broth for extra depth.
• Simmer: Toss in a bay leaf and bring to a low simmer. Cook uncovered for 10-15 minutes, stirring occasionally.

Pro Tip: Don’t boil! Boiling can break the cream later and toughen the shrimp.

4. Cook the Seafood

While the broth simmers, prep your seafood.

• Shrimp: If using frozen shrimp, thaw under cold water and pat dry. Roughly chop half the shrimp, leaving the rest whole for texture.
• Crab: Pick through the lump crab meat to remove any bits of shell.

Add the seafood:

• Shrimp: Stir in 1 lb chopped shrimp and cook for 3-4 minutes, until just pink and opaque.
• Crab: Gently fold in 8 oz lump crab meat, being careful not to break up the chunks.

Pro Tip: Save a few whole shrimp and some crab for garnishing each bowl.

5. Blend and Finish

Here’s where the bisque gets its signature silky-smooth texture.

• Blend: Remove the bay leaf, then use an immersion blender to puree the soup to your desired consistency. Prefer chunky? Blend only half the soup. Want it ultra-smooth? Go all in.
• Cream: Stir in 1½ cups heavy cream and ¼ cup heavy whipping cream. Cook over medium-low heat for 3-5 minutes, just until warmed through. Do NOT boil.
• Season to Taste: Add salt, black pepper, or more cayenne if desired.

Pro Tip: If the bisque is too thick, add a splash of broth. Too thin? Simmer uncovered for a few more minutes.

6. Serve and Garnish

Time to turn your bisque into a showstopper.

• Ladle into bowls and top each serving with reserved shrimp and crab.
• Sprinkle with chopped fresh parsley, the green onion tops, and a dash of smoked paprika for color.
• Serve with crusty bread or hush puppies for dipping.

Pro Tip: For an extra touch, drizzle a little cream in a swirl on top before serving.

Creamy Crab and Shrimp Bisque FAQ

What if I can’t find seafood broth?
No worries—you can make a quick, flavorful broth with what you already have. After peeling the shrimp, toss the shells into a pot with 4 cups of water, a bay leaf, a few peppercorns, and a pinch of salt. Simmer for 15-20 minutes, strain, and boom: homemade seafood broth that tastes way better than anything from a carton.

Can I make this bisque ahead of time?
Yep! It actually tastes better the next day. Store it in an airtight container in the fridge for up to 3 days.

How do I reheat it without breaking the cream?
Low and slow. Reheat over medium-low heat, stirring occasionally. If it thickens too much, add a splash of seafood broth or cream to loosen it up.

Can I freeze this bisque?
Technically, yes. But cream-based soups can get a little grainy when thawed. If you freeze it, thaw overnight in the fridge and reheat gently.

What’s the best side dish to serve with this bisque?
Crusty bread is non-negotiable. A light green salad with lemon vinaigrette balances the richness perfectly.

Can I add other seafood?
Go wild. Bay scallops, flaky fish, even a handful of mussels would be killer.

Creamy Crab and Shrimp Bisque Recipe

Course: Dinner

Cuisine: American, French

Keyword: Crab and Shrimp Bisque

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 12 servings

Calories: 237kcal

Rich, creamy crab and shrimp bisque with tender seafood, velvety broth, and bold flavor. Perfect for cozy dinners or special occasions.

Print Recipe

Equipment

• Chef Knife
• Cutting board
• Large Dutch Oven or Heavy Pot
• Immersion Blender
• Slotted Spoon
• Measuring Cups & Spoons
• Airtight Containers

Ingredients

For the Bisque:

• 4 tbsp unsalted butter divided
• 1 lb large shrimp peeled, deveined, chopped (reserve 4-6 whole for garnish)
• Kosher salt and ground black pepper to taste
• 8-10 green onions sliced (white and light green parts; reserve dark green for garnish)
• 3/4 cup carrots diced (about 1)
• 3/4 cup celery ribs diced (about 2)
• 6 cloves garlic minced
• 1½ tsp smoked paprika
• 1½ tsp Old Bay seasoning
• 1 tsp dried thyme
• ¼ – ½ tsp cayenne pepper optional, to taste
• 2 tbsp tomato paste
• ¼ cup all-purpose flour
• ¼ cup dry white wine
• 1 32 oz carton seafood broth
• 2 bay leaves

To Finish:

• 2 cups heavy cream
• 8 oz lump crab meat divided
• Hot sauce to taste (optional)

Instructions

Sauté Shrimp:

• In a large pot or Dutch oven, melt 1 tbsp butter over medium heat.
• Add shrimp, season with salt and pepper, and sauté for 3-4 minutes until opaque.
• Remove shrimp, reserving 4-6 for garnish. Set aside.

Sauté Aromatics:

• In the same pot, melt remaining 3 tbsp butter.
• Add green onions (white and light green parts), carrots, and celery. Sauté for 5-6 minutes until softened.
• Stir in garlic. Cook for 1 minute until fragrant.

Build the Bisque:

• Stir in tomato paste and cook for 2 minutes until caramelized.
• Sprinkle flour over the mixture, stirring constantly for 2 minutes.
• Deglaze with white wine, scraping up browned bits. Cook until mostly evaporated, about 2 minutes.

Add Broth & Simmer:

• Slowly whisk in seafood broth, stirring to prevent lumps.
• Add bay leaves, smoked paprika, Old Bay, thyme, cayenne, salt, and pepper and bring to a gentle simmer. Cook for 15 minutes, whisking occasionally.

Blend for Creaminess:

• Turn off heat. Add sautéed shrimp (except reserved garnish).
• Blend the soup with an immersion blender until smooth.

Finish with Cream & Crab:

• Return pot to medium-low heat. Stir in heavy cream and half the crab meat.
• Simmer gently for 5 minutes—do not boil. Adjust seasoning and cream to taste.

Serve:

• Ladle bisque into bowls. Top with reserved shrimp, remaining crab, and dark green onions.
• Garnish with parsley, smoked paprika, and hot sauce if desired.

Nutrition

Calories: 237kcal | Carbohydrates: 6g | Protein: 11g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 412mg | Potassium: 217mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2382IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 1mg