There's nothing quite like a steaming bowl of Crab and Shrimp Seafood Bisque to warm your soul on a chilly evening. This creamy, rich, and flavorful bisque is loaded with succulent shrimp, sweet crab meat, and a velvety broth that will make you feel like you're dining in a seaside bistro.

I first fell in love with seafood bisque during a trip to the coast, where I tasted a version so decadent I just had to recreate it at home. After a few tweaks and trials, I perfected this recipe, which has now become a go-to favorite in my family.

Why You'll Love This Crab and Shrimp Seafood Bisque

Get ready to savor every spoonful of this indulgent seafood bisque. It’s the perfect balance of rich, creamy broth and delicate seafood flavors.

First off, it's incredibly easy to make. Despite its luxurious taste, this bisque comes together in under an hour, making it a great option for a special weeknight dinner or a cozy weekend treat.

You'll also appreciate how budget-friendly this dish can be. While restaurant-quality seafood bisques can cost a fortune, this homemade version uses simple ingredients to achieve the same depth of flavor without breaking the bank.

Not to mention, this bisque is versatile. Whether you prefer lump crab, jumbo shrimp, or even a mix of seafood, you can tailor this recipe to your taste and what’s available.

Finally, this dish is perfect for entertaining. The creamy, rich texture and elegant presentation make it an excellent choice for a dinner party or holiday gathering. Pair it with a crusty baguette, and you've got a show-stopping appetizer or main course.

Ingredients Notes

The magic of this Crab and Shrimp Seafood Bisque lies in its carefully selected ingredients, each adding depth and flavor to the dish.

Shrimp is one of the stars of this bisque. I recommend using medium to large shrimp, peeled and deveined. You can use fresh or frozen shrimp—just be sure to thaw them properly if using frozen.

Lump crab meat adds sweetness and a delicate seafood essence. Opt for fresh or high-quality canned crab meat. If using canned, drain it well to remove excess liquid before adding it to the bisque.

Heavy cream and butter create the bisque’s signature richness. If you want a slightly lighter version, you can substitute half-and-half, though the texture won't be as luxurious.

Seafood or chicken broth serves as the base of the bisque. A good seafood stock will enhance the natural flavors, but if you don’t have it on hand, chicken broth works well too.

Tomato paste and Old Bay seasoning bring subtle sweetness and that quintessential seafood bisque taste. The Old Bay seasoning enhances the seafood flavors, giving the bisque a slightly spiced and smoky depth.

A good-quality white wine adds a layer of complexity to the bisque. A dry white wine like Sauvignon Blanc or Chardonnay works best, complementing the seafood without overpowering it.

How To Make This Crab and Shrimp Seafood Bisque

Creating this Crab and Shrimp Seafood Bisque is easier than you might think. Follow these simple steps, and you'll have a restaurant-worthy dish in no time.

Start by melting butter in a large pot over medium heat. Add finely diced onions, celery, and garlic, sautéing until the vegetables are soft and fragrant. This forms the flavorful base of the bisque.

Next, stir in tomato paste and cook for a minute to deepen its flavor. Sprinkle in flour, stirring constantly to create a roux that will help thicken the bisque.

Slowly pour in white wine, followed by seafood broth, whisking as you go to avoid lumps. Bring the mixture to a gentle simmer, allowing the flavors to meld.

Once the broth is smooth and simmering, add the shrimp and cook until they turn pink and opaque, about 3-4 minutes. Stir in the crab meat and reduce the heat to low.

Pour in heavy cream and season with Old Bay seasoning, salt, and black pepper. Let the bisque simmer for a few more minutes, stirring occasionally to keep it from scorching.

Finish by blending a portion of the soup with an immersion blender to achieve a silky texture while keeping some seafood chunks intact. Serve hot with a sprinkle of fresh parsley and a side of crusty bread.

Storage Options

If you have leftovers, this bisque stores beautifully for later enjoyment.

Store any remaining bisque in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making it even more delicious the next day.

For longer storage, freeze the bisque in a freezer-safe container for up to 3 months. To prevent the dairy from separating, thaw it in the refrigerator overnight before reheating.

When reheating, use a low heat setting on the stove, stirring frequently to maintain the creamy consistency. Avoid boiling, as this can cause the cream to curdle.

Variations and Substitutions

This bisque is incredibly adaptable, allowing for a variety of ingredient swaps and additions.

For a lighter version, substitute half-and-half for the heavy cream and use less butter. The result will still be creamy but with fewer calories.

If you don’t have shrimp or crab, you can use lobster, scallops, or even a seafood medley. This bisque works beautifully with different shellfish combinations.

To add more depth of flavor, consider stirring in a splash of sherry or brandy before serving. This adds a slightly sweet, nutty complexity to the dish.

If you're a fan of spice, increase the Old Bay seasoning or add a pinch of cayenne pepper for a gentle heat that enhances the seafood flavors.

Want a thicker bisque? Blend more of the soup until it reaches your desired consistency. If you prefer a chunkier texture, skip blending and leave the seafood whole.

Experiment with different garnishes, such as chopped chives, a drizzle of truffle oil, or a dollop of crème fraîche to elevate the presentation and flavor profile.

No matter how you customize it, this Crab and Shrimp Seafood Bisque is guaranteed to impress. Enjoy a bowl of this creamy, comforting dish and bring the taste of the sea right to your table!