Crab and Shrimp Seafood Bisque

Crab and Shrimp Seafood Bisque is a rich, creamy soup that feels fancy but stays simple to make. It combines sweet crab meat and tender shrimp in a silky broth. Many people love it for its deep flavor and smooth texture. Make it for a cozy weeknight, a casual dinner party, or a holiday starter. For a heartier meal, serve it with a warm main like Beef and Broccoli.

Why make this recipe

This bisque is beginner-friendly and fast. It uses basic pantry items and cooked seafood. You can make it in one pan. It tastes better than many store-bought soups. It also stretches well for a family meal. Pair it with a simple side such as Cheesy Ranch Potatoes and Smoked Sausage for an easy, satisfying dinner.

What makes Crab and Shrimp Seafood Bisque special

The bisque blends lobster-style richness without the fuss. The heavy cream and milk give a smooth, velvety body. Tomato paste adds depth and a touch of color. Old Bay seasoning brings classic seafood flavor. The mix of crab and shrimp gives a sweet, briny bite in every spoonful. It stands out because it tastes indulgent but uses few steps and familiar ingredients.

Is Crab and Shrimp Seafood Bisque healthy

This bisque is rich and filling. It has protein from the crab and shrimp. It also contains dairy, so it is higher in fat and calories than clear soups. Making it at home means you control the salt and portion size. Use lighter milk or less cream to reduce calories. The soup also adds vegetables if you keep the celery and green onions. This is a balanced treat when enjoyed in moderate portions.

How to make Crab and Shrimp Seafood Bisque

The process is simple and calm. You first sauté aromatics in butter. Then you build a roux with flour. You add warm milk and whisk until smooth. Next comes cream, tomato paste, and seasoning. You simmer until the soup thickens. Finally, you fold in the cooked shrimp and crab until heated through. The whole recipe is gentle and beginner-friendly. Expect about 20–30 minutes of active work.

Ingredients

• 4 Tbsp. butter
• ⅓ cup celery, chopped
• ⅓ cup green onions, chopped
• 1 ½ cups heavy whipping cream
• 2 cups whole milk
• 3 Tbsp. flour
• 1 Tbsp. tomato paste
• 8 oz. cooked shrimp, cut into pieces
• 8 oz. crab meat
• 1 tsp. Old Bay seasoning
• Salt and pepper to taste

Directions

1. Melt the butter in a saucepan over medium heat.
2. Add the celery and green onions. Sauté until they start to soften.
3. Stir in the flour. Sauté for about one minute to cook the raw taste.
4. Heat the milk until warm. Pour the warm milk into the saucepan. Whisk well until no lumps remain.
5. Whisk in the heavy cream and tomato paste. Add the Old Bay, salt, and pepper.
6. Bring the mixture to a low simmer. Cook until the bisque thickens to your liking.
7. Stir in the shrimp and crab meat. Cook just until the seafood is heated through.
8. Serve hot. Garnish with fresh parsley if you like.

How to serve Crab and Shrimp Seafood Bisque

Serve this bisque in warm bowls. Add a sprig of parsley or a drizzle of cream on top. Offer crusty bread or garlic toast for dipping. For a light meal, pair it with a simple sandwich like Chicken Pesto Caprese Sandwiches. For a full dinner, serve it as a starter before a main course or enjoy it as the main dish with sides.

 

Best occasions to make Crab and Shrimp Seafood Bisque

Make it for a cozy weeknight when you want comfort food. Bring it to a small dinner party as a warm starter. It works well for holidays or special family meals. You can also serve it for a weekend lunch. For dessert after a party, try simple treats like Cookies and Cream Cupcakes to keep the menu easy and happy.

How to store Crab and Shrimp Seafood Bisque

Cool the bisque within two hours of cooking. Store in airtight containers in the fridge for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 2 months. Leave some headspace in the container to allow the soup to expand. Thaw overnight in the fridge before reheating.

Can you make Crab and Shrimp Seafood Bisque ahead of time

Yes. You can make the bisque a day ahead. Reheat gently on the stove over low heat. Stir often to keep the texture smooth. If frozen, thaw in the fridge overnight before warming. Add the seafood toward the end of reheating if you want the freshest texture.

Tips to make Crab and Shrimp Seafood Bisque

• Warm the milk before adding to avoid lumps.
• Whisk constantly when you add the milk for a smooth sauce.
• Cook the flour briefly to remove its raw taste.
• Do not boil hard after adding cream. A low simmer keeps the texture silky.
• For extra richness, stir in a pat of butter at the end. Also consider a creamy side like Creamy Bacon and Cheddar Gnocchi Delight for a decadent meal.

Print

Variation

• Make a lighter version: use half-and-half instead of heavy cream and low-fat milk.
• Add a splash of sherry or white wine when you add the cream for extra depth.
• Use lump crab or imitation crab based on budget.
• For a tomato twist, add an extra teaspoon of tomato paste.
• Add cooked diced potatoes for a thicker, heartier soup.

FAQs

Q: Can I use frozen seafood for this recipe?

A: Yes. Thaw the shrimp and crab fully and pat dry before adding to the bisque.

Q: How long does Crab and Shrimp Seafood Bisque keep in the fridge?

A: Store in an airtight container for up to 3 days.

Q: Can I make this bisque without heavy cream?

A: Yes. Use half-and-half or reduce the cream and add a little extra milk to keep texture.