Crab and Shrimp Bisque is the perfect balance of indulgent, creamy comfort and fresh, delicate seafood flavor. This luxurious dish has roots in classic French cuisine, but it’s beloved in coastal regions worldwide for its rich depth and heartiness. Growing up near the ocean or even a memorable seaside vacation often means fond memories of seafood bisques served piping hot in elegant bowls. Whether you’re preparing it for a family dinner or impressing guests, this Crab and Shrimp Bisque is a dish that brings a touch of elegance and warmth to any meal.

Why You’ll Love This Recipe:

Elegant yet Easy: Despite its rich flavor, this bisque is straightforward and quick to make, making it perfect for both weeknight meals and special occasions.
Seafood Lovers’ Dream: The combination of crab and shrimp adds depth to the bisque, while the creamy base makes it extra indulgent.
Cozy Comfort: The creamy texture and warm, hearty broth offer a bowl of comfort on chilly days.

Ingredients You’ll Need:

To create this delectable Crab and Shrimp Bisque, gather the following key ingredients. Each one plays a crucial role in building the dish’s layers of flavor:

Shrimp: Use fresh or frozen, peeled, and deveined shrimp for ease of preparation. Shrimp adds a sweet, briny flavor to the bisque.
Lump Crab Meat: Fresh or canned lump crab meat is the star of this bisque, lending its delicate sweetness and luxurious texture to the dish.
Butter: This is the foundation of the bisque’s creamy texture. It enriches the broth and complements the seafood.
Vegetables (Onion, Garlic, Celery, Carrots): These form the aromatic base, creating a rich and flavorful broth to carry the seafood.
Tomato Paste: Provides a slight acidity and a touch of sweetness to balance out the cream and seafood.
Flour: Used to create a roux with the butter, thickening the bisque to the perfect consistency.
Seafood Stock: Using seafood stock enhances the ocean-like flavor of the bisque. If unavailable, vegetable stock can be substituted, but seafood stock is recommended.
Heavy Cream & Half-and-Half: These give the bisque its signature rich and smooth consistency. You can adjust the ratio depending on how creamy you like your bisque.
Old Bay Seasoning & Paprika: Old Bay adds the perfect touch of spice and seafood-friendly herbs, while paprika brings a hint of smokiness.
Salt and Pepper: Simple seasonings that allow the seafood to shine without overwhelming the dish.

How to Make Crab and Shrimp Bisque:

Step-by-Step Instructions:

Prepare the Aromatic Base: Begin by sautéing finely diced onions, garlic, celery, and carrots in a large pot with melted butter. Cook them over medium heat until soft and fragrant, about 5-7 minutes. This forms the flavorful base for the bisque.
Create the Roux: Once the vegetables are soft, stir in the flour and cook for an additional 2 minutes, stirring constantly to form a roux. The flour will thicken the bisque, so it’s important not to skip this step.
Add Tomato Paste and Stock: Next, stir in the tomato paste, ensuring it’s well mixed with the roux, then gradually add the seafood stock. Stir continuously to avoid lumps. Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
Blend and Strain: Carefully blend the bisque using an immersion blender until smooth. Alternatively, you can transfer it in batches to a blender. For an extra smooth texture, strain the bisque through a fine mesh sieve.
Add Cream and Seasonings: Return the bisque to the pot and stir in the heavy cream and half-and-half. Season with Old Bay, paprika, salt, and pepper to taste. Heat the bisque until just simmering—do not boil.
Add Crab and Shrimp: Gently fold in the crab meat and shrimp, cooking for an additional 5-7 minutes until the shrimp are pink and cooked through, and the crab is warmed.
Serve: Ladle the Crab and Shrimp Bisque into bowls, garnishing with fresh parsley or a sprinkle of paprika for a pop of color. Serve hot, ideally with crusty bread on the side for dipping.

Cooking Tips:

Use Fresh Seafood: For the best flavor, try using fresh seafood if available. However, frozen shrimp and canned crab work just as well and make this dish more accessible year-round.
Don’t Overcook the Shrimp: Shrimp cook very quickly and can become rubbery if left in the bisque too long. Add them at the last minute and remove the bisque from heat once they turn pink and opaque.
Blend Carefully: Blending hot liquids can be dangerous, so if you’re using a blender instead of an immersion blender, let the bisque cool slightly and blend in batches, ensuring the lid is vented.

Helpful Tips:

Make it Ahead: You can make the base of the bisque (without the seafood) up to two days ahead of time. Store it in the fridge, and when you’re ready to serve, reheat and add the crab and shrimp.
Storing Leftovers: Leftover Crab and Shrimp Bisque can be stored in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop over medium heat, adding a splash of cream or stock to loosen it if needed.
Freezing: The bisque (before adding the cream) can be frozen for up to 3 months. When ready to serve, thaw the bisque, heat it up, and stir in the cream and seafood.

Details:

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings
Category: Soup, Main Course
Method: Stove-top
Cuisine: American, Seafood
Diet: Pescatarian

Notes:

For an even more indulgent experience, you can serve this Crab and Shrimp Bisque with a side of garlic butter toast or cheesy crostini. It’s also a great recipe for entertaining since it can be made in advance, and the final result always impresses guests.

Nutritional Information:

Calories per serving: Approximately 300 kcal
Protein: 18g
Carbohydrates: 16g
Fat: 21g

Frequently Asked Questions:

Can I substitute other seafood? Yes! This bisque is quite versatile. You can substitute lobster or even scallops for the crab and shrimp if you prefer.
How do I reheat the bisque without breaking the cream? Reheat slowly over low to medium heat, stirring often. Avoid boiling to prevent the cream from separating.
Is this bisque gluten-free? You can make it gluten-free by using a gluten-free flour blend in place of regular flour for the roux.

Storage Instructions:

Refrigerate: Store the bisque in an airtight container in the fridge for up to 3 days.
Freeze: If you plan to freeze the bisque, do so before adding the cream. When reheating, add the cream and seafood just before serving to maintain freshness and texture.
Reheat: Warm on the stove over low heat, stirring often to avoid burning or separating.

Related Recipes:

If you love this Crab and Shrimp Bisque, you’ll definitely enjoy these other seafood-inspired delights:

Conclusion:

This Crab and Shrimp Bisque is a fantastic recipe for seafood lovers, offering a rich, creamy, and comforting dish that’s easy to make and bound to impress. Whether you’re serving it as a luxurious starter or a hearty main, it’s sure to become a favorite in your home!

Crab and Shrimp Bisque