How do I make creamy crab and shrimp seafood bisque from scratch?

To create this bisque, gather cooked shrimp and lump crab meat, aromatic vegetables (onion, celery, carrot, garlic), seafood or chicken broth, heavy cream, and seasonings like Old Bay and smoked paprika. Start by sautéing vegetables and garlic in butter, stir in flour to make a roux, then add tomato paste. Gradually add broth and simmer until thickened. Blend part of the soup for creaminess, then add seafood and cream. Optionally, stir in sherry and additional spices to build flavor complexity.

Can I prepare creamy crab and shrimp bisque ahead of time and how should I store it?

Yes, prepare the bisque 1 to 3 days ahead and refrigerate in an airtight container. Reheat slowly over low heat, stirring to keep a smooth texture; add seafood last to avoid overcooking. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently. Keep in mind cream-based soups may slightly change texture after freezing, but stirring during reheating helps restore consistency.

What’s the best way to reheat creamy seafood bisque without it breaking or curdling?

Warm the bisque over medium-low heat while stirring frequently. Avoid boiling to prevent curdling. If the bisque thickens too much, add a splash of broth or cream during reheating to loosen the texture. Reheat gently and avoid microwave heating, which can cause separation.

Can I customize the spice level and seafood types in creamy crab and shrimp bisque?

Absolutely. Adjust cayenne pepper or smoked paprika to control heat. Add other seafood like bay scallops, mussels, or flaky white fish to diversify flavors. These options make the bisque customizable and suitable for a variety of taste preferences.

What are the best side dishes and garnishes to serve with creamy crab and shrimp seafood bisque?

Serve with crusty bread, garlic toast, or hush puppies for dipping. A light green salad with lemon vinaigrette balances the richness of the bisque. Garnish with fresh parsley, chives, or dill for a pop of color and freshness. For more side dish ideas, check out roasted garlic cheddar cauliflower soup or cornbread dressing recipes.

Creamy Crab and Shrimp Seafood Bisque Recipe for Rich Flavor

Name: Rich and Creamy Crab and Shrimp Seafood Bisque Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 lb fresh or canned lump crab meat; 1/2 to 1 lb large shrimp, peeled and deveined; 4 tablespoons unsalted butter, divided; 1 medium onion, finely chopped; 2 celery stalks, finely chopped; 1 large carrot, finely chopped; 2 to 6 cloves garlic, minced; 1/4 cup all-purpose flour; 1/4 to 1/2 cup dry sherry or dry white wine; 4 cups seafood stock or chicken broth; 1 cup heavy cream; 1 to 1.5 teaspoons Old Bay seasoning; 1 to 2 bay leaves; 1 to 1.5 teaspoons smoked paprika; 1 teaspoon dried thyme (optional); 1/4 teaspoon cayenne pepper (optional); Salt and freshly ground black pepper to taste; 2 tablespoons fresh parsley, chopped; Optional hot sauce for added heat

Description

🦀 Enjoy a rich and creamy Crab and Shrimp Seafood Bisque that brings a warm, comforting touch to your dinner table.
🍤 This flavorful bisque blends tender seafood and aromatic spices, perfect for special occasions or cozy nights in.

Ingredients

Scale

1/2 lb fresh or canned lump crab meat
1/2 to 1 lb large shrimp, peeled and deveined
4 tablespoons unsalted butter, divided
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 large carrot, finely chopped
2 to 6 cloves garlic, minced
1/4 cup all-purpose flour
1/4 to 1/2 cup dry sherry or dry white wine
4 cups seafood stock or chicken broth
1 cup heavy cream
1 to 1.5 teaspoons Old Bay seasoning
1 to 2 bay leaves
1 to 1.5 teaspoons smoked paprika
1 teaspoon dried thyme (optional)
1/4 teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped
Optional hot sauce for added heat

Instructions

1. Melt 1 tablespoon butter in a large pot over medium heat. Season shrimp with salt and pepper, sauté for 3-4 minutes until pink and opaque. Remove shrimp, reserving some for garnish if desired.
2. Melt remaining butter in the same pot. Add onion, celery, and carrot; sauté 5-7 minutes until softened.
3. Stir in minced garlic and cook 1-2 minutes until fragrant.
4. Sprinkle flour evenly over vegetables; stir constantly for 2-3 minutes to cook out raw taste.
5. Deglaze with sherry or white wine, scraping browned bits; simmer 2-3 minutes until mostly evaporated.
6. Gradually whisk in seafood stock or broth. Add bay leaves, Old Bay seasoning, smoked paprika, thyme, cayenne pepper, salt, and pepper. Simmer gently for 15-20 minutes.
7. Remove bay leaves; blend soup until smooth. Return to pot.
8. Stir in heavy cream; heat gently over low heat.
9. Add sautéed shrimp and fold in lump crab meat carefully. Warm 3-5 minutes without overcooking.
10. Adjust seasoning as needed. Serve hot, garnished with parsley, reserved shrimp, smoked paprika, cream drizzle, or hot sauce.

Notes

🦐 Use fresh or properly thawed seafood for best texture and taste.
🍲 Add shrimp and crab near the end to keep them tender.
🥄 Cook the roux well to avoid raw flour flavor in your bisque.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Sautéing and simmering
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1 to 1.5 cups)
Calories: 280 kcal
Sugar: 3 g
Sodium: 500 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 16 g
Cholesterol: 125 mg

Keywords: Crab, Shrimp, Seafood, Bisque