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Crab and Shrimp Seafood Bisque


  • Author: Christine

Description

This Crab and Shrimp Seafood Bisque is a luxurious and creamy soup that’s perfect for a cozy dinner or an impressive starter at a dinner party. With a rich base of sautéed vegetables, flavorful broth, and tender pieces of crab and shrimp, this bisque is both comforting and indulgent. The subtle heat from paprika and optional cayenne pepper, along with the richness of heavy cream, makes this bisque deeply satisfying. Finished with a splash of sherry and a garnish of fresh parsley or chives, it’s a restaurant-quality dish you can make at home.


Ingredients

Scale
  • 1 tablespoon olive oil
  • ½ cup onion, finely chopped
  • ¼ cup celery, finely chopped
  • ¼ cup carrot, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • ¼ cup all-purpose flour
  • 4 cups seafood or chicken broth
  • 1 cup heavy cream
  • ½ pound cooked crab meat, shells removed
  • ½ pound cooked shrimp, peeled, deveined, and chopped
  • 2 tablespoons sherry (optional)
  • Fresh parsley or chives for garnish

Instructions

  • Heat the Oil & Sauté Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add ½ cup finely chopped onion, ¼ cup finely chopped celery, and ¼ cup finely chopped carrot. Sauté for about 5 minutes, until the vegetables are softened and fragrant. Stir frequently to prevent browning.
  • Add Garlic, Tomato Paste, and Spices: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant. Add 2 tablespoons of tomato paste, 1 teaspoon of paprika, and ¼ teaspoon of cayenne pepper (if using). Season with salt and black pepper to taste. Cook for another 2 minutes, stirring frequently.
  • Incorporate Flour: Sprinkle ¼ cup of all-purpose flour over the vegetable mixture and stir constantly for 1 minute to incorporate. This forms a roux, which will help thicken the bisque.
  • Add Broth & Simmer: Gradually add 4 cups of seafood or chicken broth, stirring continuously to prevent lumps. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
  • Blend the Bisque: Use an immersion blender to puree the bisque until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches, blend, and return it to the pot.
  • Add Cream & Seafood: Stir in 1 cup of heavy cream and allow the bisque to simmer for another 5 minutes to thicken slightly. Gently add ½ pound cooked crab meat and ½ pound cooked shrimp. If using, stir in 2 tablespoons of sherry. Simmer for 5 more minutes until the seafood is heated through.
  • Garnish & Serve: Ladle the bisque into bowls and garnish with fresh parsley or chives. Serve hot, paired with crusty bread or a light salad.

Notes

  • Seafood Selection: Fresh seafood will always provide the best flavor and texture. However, if fresh crab or shrimp is unavailable, you can use frozen or pre-cooked seafood. Thaw frozen seafood thoroughly before using it in the recipe.
  • Adjusting Spice Levels: If you prefer a milder bisque, reduce or omit the cayenne pepper. If you enjoy a bit of heat, feel free to increase the amount slightly.
  • Broth Options: While seafood broth provides the best flavor, chicken broth works well as a substitute if seafood broth isn’t available.
  • Blending the Bisque: If using a regular blender, avoid overfilling it with hot liquid. Blend in batches, and hold the blender lid down with a towel to prevent splatters.
  • Dairy-Free Version: For a dairy-free option, substitute the heavy cream with coconut milk or cashew cream. Coconut milk adds a subtle sweetness that pairs well with the seafood.
  • Make-Ahead Tip: You can make the base of the bisque (up to the point of adding the cream and seafood) ahead of time and refrigerate it. When ready to serve, reheat the bisque gently, then add the cream and seafood just before serving.
  • Storage: Store any leftover bisque in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, gently warm the bisque over low heat, stirring occasionally. Avoid boiling, as it may cause the cream to separate.