The first spoonful of this creamy crab & shrimp seafood bisque is pure magic—think sweet, briny bites of seafood wrapped in velvety, fragrant broth. The aroma fills my kitchen every time I make it, and honestly, it’s the kind of dinner that makes even a weeknight feel like a fancy restaurant treat. I still remember the evening I first tried to recreate a seafood bisque I loved from a tiny coastal bistro on vacation. My version, featuring generous lumps of crab and tender shrimp, quickly became a regular in our house. It’s heartwarming, a little luxurious, and, best of all, surprisingly easy to throw together.
This creamy crab & shrimp seafood bisque recipe is special for a bunch of reasons. It’s a showstopper for guests, yet simple enough for a solo comfort meal when you need a pick-me-up. The blend of shellfish, aromatic vegetables, and a splash of sherry creates a depth of flavor that’s just… irresistible. And if you’re a seafood lover (or even just seafood-curious!), you’re going to adore how the sweetness of crab and the delicate texture of shrimp play off the rich, creamy base. As someone who’s made this recipe more times than I can count, I’ve tweaked and tested it to perfection—including shortcuts for busy nights and a few health-friendly swaps.
Whether you’re aiming to impress at a dinner party, spoil your family, or just treat yourself to something cozy and special, this crab & shrimp seafood bisque delivers. It’s a recipe born from a love of good food and good company, and I promise, it’s one you’ll want to make again and again. Let’s get cooking—your bowl of creamy, dreamy seafood bisque awaits!
Why You’ll Love This Creamy Crab & Shrimp Seafood Bisque Recipe
- Quick & Easy: Ready in under an hour, this bisque is perfect for those evenings when you crave something special but don’t want to spend forever in the kitchen.
- Simple Ingredients: No need to hunt for fancy supplies—most of what you need is probably already in your pantry or freezer. And if you’re like me, you always have a stash of shrimp and crab on hand for “emergencies.”
- Perfect for Entertaining: This seafood bisque looks and tastes like it came from a high-end restaurant. I’ve served it at small dinner parties and gotten nothing but rave reviews (even from picky eaters and seafood skeptics!).
- Crowd-Pleaser: The creamy texture, sweet and savory seafood, and hint of sherry make this dish a surefire hit. My kids ask for seconds every time, and my friends always want the recipe.
- Unbelievably Delicious: There’s something about the combination of crab, shrimp, and a rich, flavorful base that just works. It’s comfort food at its best—indulgent without being heavy, and always satisfying.
This isn’t just any seafood bisque—it’s the ultimate version, fine-tuned over years of making and tasting. My trick? I blend a portion of the aromatics and broth to thicken the soup naturally, so it’s creamy without being overly heavy. The crab and shrimp are added at the end to keep them tender and sweet.
What really sets this bisque apart is the balance. The hint of sherry isn’t overpowering, the creaminess is just right, and you can taste the seafood in every bite, not just the broth. It’s the kind of recipe that makes you sigh with happiness and maybe wish you’d made a double batch. Whether you want to spoil yourself or impress a table full of guests, this creamy crab & shrimp seafood bisque is the answer. Trust me—once you try it, you’ll be hooked!
What Ingredients You Will Need
This creamy crab & shrimp seafood bisque recipe is all about simple, quality ingredients coming together for maximum flavor. Nothing fussy or hard to find here—just classic, reliable items that let the seafood shine.
- Seafood:
- 8 oz (225 g) lump crab meat (fresh or good-quality canned, picked over for shells)
- 8 oz (225 g) medium shrimp, peeled, deveined, and chopped (I usually buy frozen and thaw as needed)
- Aromatics and Base:
- 2 tbsp (30 g) unsalted butter (adds richness and helps sauté the veggies)
- 1 medium yellow onion, finely diced (about 1 cup / 150 g)
- 2 celery stalks, finely diced (about 3/4 cup / 80 g)
- 1 medium carrot, peeled and finely diced (about 1/2 cup / 60 g)
- 3 cloves garlic, minced
- 1/4 cup (30 g) all-purpose flour (for thickening; use gluten-free blend if needed)
- Liquids:
- 1/2 cup (120 ml) dry sherry or white wine (for that classic bisque depth—skip or sub with broth if you don’t cook with alcohol)
- 3 cups (720 ml) seafood stock or good-quality chicken broth (I prefer homemade or low-sodium store-bought)
- 1 cup (240 ml) heavy cream (for ultra creaminess)
- 1 cup (240 ml) whole milk (or half-and-half for a lighter touch)
- Seasonings:
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika (adds a subtle depth)
- 1/4 tsp cayenne pepper (optional, for a gentle kick)
- 1 bay leaf
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- Finish & Garnish:
- 2 tbsp (8 g) fresh chives or parsley, chopped (for color and freshness)
- Crusty bread or oyster crackers, for serving (optional, but highly recommended!)
If you’re missing an ingredient, don’t stress! You can swap the crab for all shrimp or even try scallops. For a dairy-free version, use coconut cream and plant-based butter (it’s actually delicious and still rich). And if you want a gluten-free bisque, just use your favorite GF flour blend as the thickener. One last note: I always grab Phillips crab meat for the best texture, but use whatever is freshest near you. The key is to taste as you go—seasonings can always be adjusted to your preference.
Equipment Needed
- Large Soup Pot or Dutch Oven: A sturdy pot is essential for even cooking and sautéing. I love my enameled Dutch oven, but any heavy-bottomed pot will work.
- Blender or Immersion Blender: To get that signature creamy bisque texture, you’ll want to puree part of the soup. An immersion blender is easiest (less cleanup!), but a regular blender works too—just be careful with hot liquids.
- Chef’s Knife and Cutting Board: For prepping all those veggies and seafood. Sharp knives make quick work of dicing onions and celery.
- Measuring Cups & Spoons: Because accuracy matters, especially with cream and stock.
- Ladle: For serving those generous, picture-perfect bowls.
- Fine Mesh Strainer (optional): If you want an ultra-smooth bisque, you can strain before adding the seafood. I usually skip this step unless I’m feeling extra fancy.
If you don’t have a big soup pot, a deep skillet will do in a pinch—just be mindful of splatters. For blending, even a potato masher can work for a rustic texture (I’ve done it in my tiny first apartment!). When it comes to maintenance, always clean your immersion blender right away—crusty soup is no fun to scrub. And honestly, budget tools work just fine here, so don’t feel like you need to splurge.
How to Make Creamy Crab & Shrimp Seafood Bisque
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Sauté Aromatics (6-8 minutes):
Melt 2 tbsp (30 g) butter in your soup pot over medium heat. Add diced onion, celery, and carrot. Cook until softened, stirring occasionally, about 6 minutes. Toss in the minced garlic and cook for another minute until fragrant (don’t let it brown!). -
Make the Roux (2 minutes):
Sprinkle 1/4 cup (30 g) flour over the veggies. Stir constantly, cooking for about 2 minutes, until the flour is absorbed—it’ll look a bit pasty but that’s perfect. This step thickens your bisque and adds body. -
Deglaze and Simmer (3-4 minutes):
Slowly pour in 1/2 cup (120 ml) sherry or wine, scraping the bottom of the pot to release any flavorful bits. Let it simmer for 2-3 minutes until slightly reduced and the alcohol smell mellows. -
Add Stock and Seasonings (10 minutes):
Gradually whisk in 3 cups (720 ml) seafood stock. Stir in 1 tsp salt, 1/2 tsp pepper, 1/2 tsp smoked paprika, cayenne (if using), bay leaf, and thyme. Bring to a gentle boil, reduce heat, and simmer for 10 minutes. The kitchen will start smelling amazing! -
Blend for Creaminess (3 minutes):
Remove the bay leaf. Using an immersion blender, puree about half the soup directly in the pot (leave some chunks for texture). If using a regular blender, carefully blend in batches, then return to the pot. The soup should be thick but still pourable—add a splash of extra stock if it’s too thick. -
Add Cream & Milk (2 minutes):
Pour in 1 cup (240 ml) heavy cream and 1 cup (240 ml) milk. Stir well and bring back to a gentle simmer—don’t let it boil or the cream can split. -
Add Seafood (5-6 minutes):
Gently fold in the crab meat and chopped shrimp. Simmer for 5-6 minutes, just until the shrimp turn pink and the crab is warmed through. Taste and adjust salt and pepper if needed.
Tip: Don’t overcook the seafood—it can get rubbery fast. As soon as the shrimp are pink, you’re good to go. -
Finish & Serve:
Ladle into warm bowls. Sprinkle with chopped chives or parsley. Serve with crusty bread or oyster crackers on the side. (Trust me, you’ll want something to soak up every last drop!)
Troubleshooting Tips: If your bisque looks too thin, let it simmer uncovered a few extra minutes to reduce. Too thick? Whisk in a bit more stock or milk. If you accidentally over-salt, add a splash of cream or a squeeze of lemon to balance things out. And if the seafood gets a little tough, don’t worry—the flavors will still be spot on.
I always prep all my ingredients before starting (mise en place really does help!), and I clean as I go to keep the kitchen chaos under control. Smelling that rich, sea-scented steam rising as the bisque simmers? That’s how you know you’re almost there.
Cooking Tips & Techniques for the Best Bisque
- Sauté for Flavor: Don’t rush the veggie sauté. Letting the onions, celery, and carrot get soft (but not browned) gives the bisque a naturally sweet, savory base. If you skimp here, the soup can taste flat.
- Blend to Perfection: I’ve learned the hard way that over-blending can make your bisque gummy. Pulse with the blender and stop when it’s creamy but still a little textured—unless you want it perfectly smooth, then go all in!
- Timing the Seafood: Shrimp cook fast, so add them last. If you’re using pre-cooked crab, it only needs to warm through—otherwise, you’ll lose that lovely, tender bite.
- Don’t Skip the Sherry: Even a small splash makes a difference. It gives that signature bisque flavor, but if you can’t use alcohol, a squeeze of lemon at the end adds brightness.
- Troubleshooting Texture: If your bisque separates (cream can be finicky), whisk vigorously or blend briefly—it usually comes back together. If it’s too thick, thin with stock; if it’s thin, simmer uncovered for a few minutes.
- Season Gradually: Add salt and pepper in stages, tasting as you go. Seafood is delicate and can easily be overpowered. I once made a batch too salty—rescued it with more cream and a potato! (Yep, it works.)
Multitasking is your friend here—chop veggies while the butter melts, measure liquids as the soup simmers. I always set a timer for the seafood step (it’s easy to get distracted!). For consistent results, use the same brand of stock and cream each time. And don’t worry if you make a mistake—bisque is forgiving. With a little practice, you’ll be serving up bowls that taste like you’ve been making them for years.
Variations & Adaptations for Creamy Seafood Bisque
- Low-Carb or Keto: Swap the flour for almond flour or omit it entirely for a thinner, brothier bisque. Use heavy cream and skip the milk for extra richness without the carbs.
- Dairy-Free: Try full-fat coconut milk in place of cream and your favorite plant-based butter. The soup will have a slight coconut note, but it’s still delicious and totally comforting.
- Seasonal Additions: In summer, add fresh corn kernels (so sweet!) or diced tomatoes. In winter, a pinch of smoked paprika or a handful of sautéed mushrooms adds warmth and depth.
- Allergen-Friendly: Use gluten-free flour if needed. For shellfish allergies, make a “seafood” bisque with white fish (like cod) and add a splash of fish sauce for flavor.
- Spicy Bisque: Stir in a teaspoon of hot sauce or extra cayenne for a bisque with a kick. My husband likes his with a dash of Old Bay seasoning too!
One adaptation I love: swapping half the crab for lobster meat when it’s on sale—total luxury! You can also make this recipe in an Instant Pot on the sauté function for the veggies, then switch to slow-cook to meld flavors. If you like a chunkier soup, skip the blending and just chop everything finely. There’s truly a version of this creamy crab & shrimp seafood bisque for everyone!
Serving & Storage Suggestions
This creamy crab & shrimp seafood bisque is best served piping hot, garnished with a sprinkle of fresh chives or parsley for color. I love to pair it with a slice of toasted sourdough or a handful of oyster crackers—something crunchy to soak up the creamy soup. For a dinner party, serve in small cups as a starter with a crisp white wine (Sauvignon Blanc is great), or as a main course with a simple green salad.
Leftovers keep well in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight—just reheat gently on the stove over low heat, stirring often (don’t let it boil, or the cream might split). If you want to freeze, cool completely first, then portion into freezer-safe containers. Thaw in the fridge and reheat slowly, stirring to bring it back together. Sometimes, I add a splash of milk or cream to refresh the texture after freezing.
Honestly, the bisque is even better the next day. The seafood soaks up more flavor, and the soup thickens a bit. Just another reason to make a double batch! If you’re serving for a special occasion, prep everything ahead and add the seafood just before serving for best results.
Nutritional Information & Benefits
This creamy crab & shrimp seafood bisque is surprisingly balanced for such a luxurious dish. Each serving (about 1 1/2 cups) has roughly 350 calories, 23g protein, 17g fat, and 20g carbs. The crab and shrimp provide lean, high-quality protein and are rich in minerals like zinc and selenium, while the veggies add fiber and vitamins (especially vitamin A from carrots).
If you’re watching carbs, you can lighten it up by using half-and-half or low-fat milk. It’s naturally gluten-free if you use a GF flour blend, and you can easily make it dairy-free with coconut milk. The main allergens here are shellfish and dairy, so be sure to swap as needed if you or your guests have sensitivities.
As someone who tries to keep things balanced, I love that this bisque feels indulgent but is also nourishing. It’s filling, satisfying, and gives you a good dose of seafood goodness in every bowl. Perfect for a cozy, feel-good meal that doesn’t leave you weighed down!
Conclusion
If you’re searching for a recipe that feels like a little luxury but fits right into real life, this creamy crab & shrimp seafood bisque is it. It’s comforting, deeply flavorful, and honestly pretty simple once you see how it comes together. I love how every bowl feels a bit like a celebration—whether you’re hosting friends or just treating yourself after a long day.
Don’t be afraid to make this bisque your own—play with the seafood, add your favorite veggies, or tweak the seasonings to suit your style. I can’t count how many times I’ve changed it up based on what I had on hand, and it always turns out delicious.
If you give this seafood bisque recipe a try, I’d love to hear how it goes! Drop a comment below with your twists, tips, or questions, and share your creations with friends and family. Remember: great food is meant to be shared—so grab a spoon and dig in. You deserve it!
Frequently Asked Questions
Can I use only crab or only shrimp in this bisque?
Absolutely! You can make this seafood bisque with all crab, all shrimp, or even sub in lobster or scallops. Just keep the total amount of seafood about the same for best results.
What’s the best way to store leftover seafood bisque?
Let the bisque cool, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring often to keep the cream from separating.
Can I freeze this creamy crab & shrimp seafood bisque?
Yes, you can! Cool the bisque completely and freeze in portions for up to 2 months. Thaw overnight in the fridge, then reheat slowly on the stovetop. Add a splash of milk or cream if it looks a little thick.
How do I make this bisque gluten-free?
Just swap the all-purpose flour for a gluten-free flour blend, or use cornstarch. Everything else in the recipe is naturally gluten-free (just check your broth labels).
What can I use instead of sherry or white wine?
If you don’t want to use alcohol, simply use extra stock or add a squeeze of fresh lemon juice at the end for brightness. The bisque will still be delicious!
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Creamy Crab & Shrimp Seafood Bisque
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This creamy crab & shrimp seafood bisque is a luxurious yet easy soup featuring sweet crab, tender shrimp, and a velvety, aromatic broth. Perfect for entertaining or a cozy night in, it delivers restaurant-quality flavor in under an hour.
Ingredients
- 8 oz lump crab meat (fresh or good-quality canned, picked over for shells)
- 8 oz medium shrimp, peeled, deveined, and chopped
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 celery stalks, finely diced (about 3/4 cup)
- 1 medium carrot, peeled and finely diced (about 1/2 cup)
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free blend if needed)
- 1/2 cup dry sherry or white wine (or sub with broth)
- 3 cups seafood stock or low-sodium chicken broth
- 1 cup heavy cream
- 1 cup whole milk (or half-and-half)
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1 bay leaf
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 tbsp fresh chives or parsley, chopped (for garnish)
- Crusty bread or oyster crackers, for serving (optional)
Instructions
- Melt butter in a large soup pot over medium heat. Add diced onion, celery, and carrot. Cook until softened, about 6 minutes, stirring occasionally. Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables. Stir constantly and cook for about 2 minutes until the flour is absorbed and forms a paste.
- Slowly pour in sherry or wine, scraping the bottom of the pot. Simmer for 2-3 minutes until slightly reduced and the alcohol smell mellows.
- Gradually whisk in seafood stock. Stir in salt, pepper, smoked paprika, cayenne (if using), bay leaf, and thyme. Bring to a gentle boil, reduce heat, and simmer for 10 minutes.
- Remove the bay leaf. Using an immersion blender, puree about half the soup directly in the pot (or carefully blend in batches with a regular blender), leaving some chunks for texture. Add extra stock if too thick.
- Pour in heavy cream and milk. Stir well and bring back to a gentle simmer (do not boil).
- Gently fold in crab meat and chopped shrimp. Simmer for 5-6 minutes, just until shrimp turn pink and crab is warmed through. Taste and adjust seasoning as needed.
- Ladle into warm bowls. Garnish with chopped chives or parsley. Serve with crusty bread or oyster crackers if desired.
Notes
For a gluten-free version, use a GF flour blend. For dairy-free, substitute coconut cream and plant-based butter. Don’t overcook the seafood—add it at the end and simmer just until the shrimp are pink. If the bisque is too thick, thin with extra stock or milk; if too thin, simmer uncovered to reduce. Leftovers keep well and flavors deepen overnight.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 350
- Sugar: 7
- Sodium: 900
- Fat: 17
- Saturated Fat: 9
- Carbohydrates: 20
- Fiber: 2
- Protein: 23
Keywords: seafood bisque, crab bisque, shrimp bisque, creamy soup, easy seafood soup, dinner party soup, luxury soup, crab and shrimp recipe, comfort food, special occasion soup
