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Crab and Shrimp Bisque

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This easy, creamy crab and shrimp bisque brings rich seafood flavor and velvety texture to your dinner table in under an hour. It’s comforting, elegant, and perfect for both special occasions and cozy weeknights.

Ingredients

Scale
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 ribs celery, finely chopped
  • 1 medium carrot, peeled and diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour (or gluten-free blend)
  • 4 cups seafood stock (or chicken stock)
  • 1 cup heavy cream
  • 1/4 cup dry sherry (or dry white wine)
  • 1 1/2 tsp Old Bay seasoning
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper (optional)
  • 8 oz shrimp, peeled, deveined, chopped
  • 8 oz lump crab meat, picked over for shells
  • Salt and black pepper, to taste
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Melt butter and olive oil in a large pot over medium heat. Add onion, celery, and carrot. Sauté for about 5 minutes until softened.
  2. Stir in garlic and tomato paste. Cook for 2 minutes, stirring constantly until tomato paste darkens slightly.
  3. Sprinkle flour over the vegetables. Stir and cook for 2 minutes to remove raw flour taste.
  4. Slowly pour in seafood stock, stirring constantly to prevent lumps. Add Old Bay, paprika, and cayenne. Bring to a simmer.
  5. Simmer uncovered for 10-15 minutes to meld flavors. Remove from heat and blend about half the soup with an immersion blender (or in batches in a countertop blender). Return blended soup to the pot.
  6. Return pot to low heat. Stir in chopped shrimp and crab meat. Simmer gently for 5-7 minutes until shrimp are pink and tender.
  7. Stir in heavy cream and dry sherry. Heat through gently without boiling. Add lemon juice. Taste and adjust salt and pepper.
  8. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

For gluten-free, substitute flour with cornstarch slurry. For dairy-free, use coconut cream instead of heavy cream. Do not overcook seafood—add shrimp and crab at the end and simmer gently. Taste before adding extra salt, as seafood stock and Old Bay are salty. Bisque can be made ahead up to adding cream and seafood; finish before serving. Leftovers taste even better the next day.

Nutrition

Keywords: crab bisque, shrimp bisque, seafood soup, creamy bisque, easy seafood dinner, holiday soup, comfort food, gluten-free option, dairy-free option

Find it online: https://realityeats.com/crab-and-shrimp-bisque-recipe-easy-creamy-seafood-dinner/