This silky, savory Crab and Shrimp Seafood Bisque is comfort in a bowl — rich seafood flavor, a hint of smoky paprika, and a creamy texture that feels special without needing hours at the stove. It’s perfect for a weeknight when you want something impressive but manageable, or for serving as a starter at a dinner party when you want a restaurant-quality first course.
What makes this recipe special
This bisque balances two seafood stars: lump crab for sweetness and shrimp for texture. The technique — building a roux, simmering with seafood stock, then finishing with cream — produces depth and a luxurious mouthfeel without masking the shellfish. It’s the kind of recipe people search for when they want a show-stopping soup that’s still practical.
“We made this for friends and everyone asked for the recipe — rich, not too heavy, and the Old Bay gives it just enough nostalgia.” — home cook review
Why you’ll love it: it’s fast (about 30–40 minutes active), uses pantry staples, and scales easily. If you’re planning a multi-course meal, pair it with a light dessert or a crisp palate cleanser — a warm bowl like this goes surprisingly well after something sweet like butterscotch treats for a cozy, memorable finish.
How this recipe comes together
Here’s what to expect so you can plan mise en place:
- Start by sautéing aromatics in butter and olive oil, then whisk in flour to create a light roux.
- Gradually add seafood stock and wine (or extra stock), simmer to thicken.
- Stir in cream, seasonings, then fold in crab and shrimp briefly so they stay tender.
- Finish with parsley and a dusting of paprika.
This order preserves the delicate texture of the shellfish and prevents the cream from breaking.
What you’ll need
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, grated
- 3 tablespoons all-purpose flour
- 3 cups seafood stock or fish broth (use low-sodium if possible)
- 1 cup heavy cream
- ½ cup dry white cooking wine or additional seafood stock (use stock to keep it non-alcoholic)
- 1 cup lump crab meat (picked free of shells)
- 1 cup medium shrimp, peeled and deveined (tail-off), roughly chopped if large
- ½ teaspoon smoked paprika
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (optional for heat)
- Fresh parsley, chopped, for garnish
- Paprika for sprinkling
- Crusty bread or oyster crackers, for serving
Ingredient notes: substitute half-and-half for heavy cream for a lighter bisque, but reduce heat and stir gently to avoid curdling. If you must use frozen seafood, thaw completely and pat dry before adding (see storage tips below).
Step-by-step instructions
- Heat the fat: In a large saucepan or Dutch oven, melt the butter with the olive oil over medium heat. This combination prevents the butter from burning while adding richness.
- Soften the aromatics: Add the chopped onion, celery, and grated carrot. Sauté 4–5 minutes until translucent and fragrant. Add the minced garlic and cook 30 seconds more — don’t brown the garlic.
- Make the roux: Sprinkle in the flour and stir constantly for 1–2 minutes. You want a light golden roux — this will thicken the bisque without tasting floury.
- Add liquids slowly: Whisk in the seafood stock and the wine (or extra stock) gradually to avoid lumps. Bring to a simmer and cook 5–8 minutes until slightly reduced and the mixture coats the back of a spoon.
- Finish with cream and seasoning: Lower the heat and stir in the heavy cream, smoked paprika, Old Bay, and cayenne if using. Heat gently — do not boil vigorously to prevent separation. Taste and adjust salt and pepper.
- Cook the seafood: Add the lump crab meat and shrimp to the pot. Simmer just until shrimp are opaque and firm, about 3–4 minutes depending on size. Overcooking will make shrimp rubbery and crab stringy.
- Plate and garnish: Ladle into warmed bowls. Sprinkle with chopped parsley and a pinch of paprika. Serve immediately with crusty bread or oyster crackers.
Quick timing tip: prep all vegetables and measure spices before you heat the pan. The seafood goes in at the end to maintain perfect texture.
Best ways to enjoy it
Serve this bisque as an elegant starter or make it the main dish with a generous slice of toasted sourdough. Pairing ideas:
- A crisp green salad with lemon vinaigrette cuts the richness.
- For a heartier meal, serve alongside a potato side or a cheesy bread — or try a complementary pasta like creamy gnocchi with spinach and feta for a luxurious surf-and-turf-style pairing.
- Wine pairing: a dry, citrusy white (Sauvignon Blanc or unoaked Chardonnay) or a crisp rosé complements the shellfish.
Plating tip: warm bowls before ladling to keep the bisque hot longer and create a restaurant feel.
Storage and reheating tips
Safety first: refrigerate bisque within 2 hours of cooking. Store in airtight containers.
- Refrigerator: keep up to 3–4 days at 40°F (4°C) or below.
- Freezer: freeze up to 3 months. Use freezer-safe containers leaving some headspace for expansion.
Reheating: thaw overnight in the fridge if frozen. Reheat gently over low heat, stirring frequently until warmed through. Do not boil; bring to a gentle simmer to prevent the cream from separating. If the bisque has thickened too much, stir in a splash of stock or water to reach desired consistency. When reheating, ensure the internal temperature reaches 165°F (74°C) for food safety.
Pro chef tips
- Use cold butter for a cleaner roux: adding chilled butter to the pan helps moderate temperature spikes.
- Low-and-slow with cream: keep the heat moderate after adding cream to prevent curdling and to maintain a silky texture.
- Reserve some crab for garnish: fold most of the crab in near the end and reserve a few lumps on top for visual appeal and texture contrast.
- Strain or don’t: for a truly smooth bisque, strain the base before adding seafood. If you prefer a more rustic soup, skip the straining and enjoy the body from the aromatics.
- Adjust thickness: if the bisque is too thin, simmer longer uncovered; too thick, thin with extra stock, wine, or even a touch of milk.
- Food safety: always use fresh, properly stored seafood. If shrimp smell overly fishy, discard.
Creative twists
- Dairy-free: substitute canned coconut milk for cream (use full-fat for richness) and reduce smoked paprika slightly; this yields an Asian-leaning bisque when you add a splash of lime.
- Spicy Cajun: add cayenne and swap Old Bay for Cajun seasoning; finish with chopped green onions.
- Lobster upgrade: replace crab with lobster meat for a luxe version.
- Tomato bisque fusion: stir in ½ cup pureed roasted tomatoes for a bisque with a tangy lift.
- Vegetarian shellfish-style: use hearts of palm or oyster mushrooms and kelp powder/seaweed stock to mimic briny notes for a pescatarian-friendly take.
Your questions answered
Q: Can I make this bisque ahead of time?
A: Yes. Make the base and refrigerate up to 2 days before adding seafood. Hold the finished bisque up to 3–4 days refrigerated. Add delicate seafood only when reheating to preserve texture.
Q: Can I use frozen crab and shrimp?
A: Absolutely. Thaw in the refrigerator overnight and pat dry. Remove excess water to avoid diluting the bisque; adjust seasoning after adding thawed seafood.
Q: How can I keep the cream from curdling?
A: Heat gently after adding cream and avoid boiling. If combining very hot stock with cold cream, temper by stirring a ladle of hot stock into the cream first, then add back to the pot.
Q: Is there a non-alcoholic substitute for white wine?
A: Yes — use additional seafood stock with a splash of apple cider vinegar (about 1 teaspoon per ½ cup) or a squeeze of lemon to mimic acidity.
Q: How long will leftovers last and can I freeze them?
A: Refrigerate up to 3–4 days. Freeze up to 3 months in airtight containers. Thaw overnight in the fridge and reheat gently.
If you’d like, I can format this recipe into a printable card for your kitchen or scale the ingredients for a larger party — tell me how many servings you need.
Crab and Shrimp Seafood Bisque
Ingredients
For the Bisque
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, grated
- 3 tablespoons all-purpose flour
- 3 cups seafood stock or fish broth (use low-sodium if possible)
- 1 cup heavy cream substitute half-and-half for a lighter bisque
- ½ cup dry white cooking wine or additional seafood stock use stock to keep it non-alcoholic
- 1 cup lump crab meat (picked free of shells)
- 1 cup medium shrimp, peeled and deveined (tail-off), roughly chopped if large
- ½ teaspoon smoked paprika
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (optional for heat)
- Fresh parsley, chopped, for garnish
- Paprika for sprinkling
- Crusty bread or oyster crackers, for serving
Instructions
Preparation
- In a large saucepan or Dutch oven, melt the butter with the olive oil over medium heat.
- Add the chopped onion, celery, and grated carrot, sautéing for 4–5 minutes until translucent and fragrant.
- Add the minced garlic and cook for an additional 30 seconds.
- Sprinkle in the flour and stir constantly for 1–2 minutes to create a light roux.
- Whisk in the seafood stock and the wine (or extra stock) gradually to avoid lumps, bringing to a simmer.
- Cook for 5–8 minutes until slightly reduced and the mixture coats the back of a spoon.
- Lower the heat and stir in the heavy cream, smoked paprika, Old Bay, and cayenne if using, heating gently.
- Add the lump crab meat and shrimp to the pot, simmering just until shrimp are opaque and firm, about 3–4 minutes.
Serving
- Ladle the bisque into warmed bowls, then sprinkle with chopped parsley and a pinch of paprika.
- Serve immediately with crusty bread or oyster crackers.