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Crab and Shrimp Seafood Bisque

This luxurious bisque combines tender shrimp and sweet crab meat in a velvety, creamy broth that’s both comforting and elegant. The rich flavor is balanced by a hint of spice and a squeeze of lemon, making it perfect for both special occasions and weeknight indulgences.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Bisque
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 1 stalk celery finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 3 cups seafood stock or chicken broth
  • 1 cup heavy cream
  • ½ cup whole milk
  • ½ pound raw shrimp peeled, deveined, and chopped
  • ½ pound lump crab meat fresh or canned and drained
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper optional
  • ½ teaspoon Old Bay seasoning
  • Salt and black pepper to taste
  • Fresh parsley for garnish
  • Lemon wedges for serving

Equipment

  • Large pot
  • Whisk
  • Cutting board
  • Knife

Method
 

  1. In a large pot, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the finely chopped small onion and celery, cooking until they soften (about 5 minutes).
  2. Add 2 minced garlic cloves and cook for an additional minute until fragrant.
  3. Sprinkle 2 tablespoons of all-purpose flour over the vegetables and stir constantly for 2 minutes to form a roux that will thicken the bisque.
  4. Gradually whisk in 3 cups of seafood stock (or chicken broth), 1 cup of heavy cream, and ½ cup of whole milk. Bring the mixture to a gentle simmer, stirring frequently to avoid lumps.
  5. Add the chopped raw shrimp and lump crab meat along with ¼ teaspoon paprika, ¼ teaspoon cayenne pepper (if using), and ½ teaspoon Old Bay seasoning. Season with salt and black pepper to taste and simmer until the shrimp turns pink and opaque, being careful not to overcook.
  6. Garnish with freshly chopped parsley and serve with lemon wedges to brighten each bowl.

Notes

This crab and shrimp bisque is a versatile and indulgent dish that you can easily adapt to your pantry’s offerings. If you don’t have crab, try using all shrimp or even lobster meat. For a dairy-free twist, coconut milk can substitute heavy cream, though it will alter the flavor profile slightly. The bisque can be refrigerated for up to two days and pairs wonderfully with crusty bread or a light green salad.