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