Few dishes deliver the elegance and comfort of a seafood bisque. With its velvety texture, rich flavors, and hearty seafood, a crab and shrimp bisque is a showstopper whether served as a main course or a starter. Perfect for cozy dinners, this creamy bisque balances the sweetness of crab, the tenderness of shrimp, and a luscious base that’s lightly spiced for depth.
This recipe will guide you through making a restaurant-quality bisque right in your own kitchen. Whether you’re hosting a dinner party or treating yourself to a gourmet meal, this seafood bisque is guaranteed to impress.
The Charm of Seafood Bisque
Seafood bisques have their roots in French cuisine, where these thick, creamy soups are traditionally made with shellfish and enriched with heavy cream. Bisques are luxurious yet comforting, making them a popular choice for special occasions or chilly evenings. This crab and shrimp bisque stays true to those origins while offering an approachable recipe you can make without fuss.
What makes this dish so special is its balance of flavors: the delicate sweetness of the crab and shrimp, the savory richness of the broth, and the subtle spice that ties everything together. Let’s dive in!
Ingredients
For the Bisque:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 3 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup dry white wine
- ½ teaspoon paprika
- ½ teaspoon Old Bay seasoning
- Salt and black pepper, to taste
- 1 cup lump crab meat
- 1 pound shrimp, peeled, deveined, and chopped
- 1 large tomato, diced
- 1 tablespoon tomato paste
Optional Garnishes:
- Fresh parsley, chopped
- Crusty bread or oyster crackers
Step-by-Step Instructions
Step 1: Sauté the Aromatics
- Heat the butter and olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and celery, cooking until softened (about 5 minutes).
- Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Build the Base
- Sprinkle the flour over the sautéed vegetables and stir to coat evenly. Cook for 1–2 minutes to eliminate the raw flour taste.
- Slowly pour in the seafood stock while stirring constantly to avoid lumps.
Step 3: Add Cream and Wine
- Stir in the heavy cream, whole milk, and white wine. Let the mixture come to a gentle simmer, allowing the flavors to meld.
Step 4: Season and Enrich
- Add the paprika, Old Bay seasoning, and tomato paste. Stir well, then toss in the diced tomato. Season with salt and black pepper to taste.
Step 5: Cook the Seafood
- Reduce the heat to low and gently fold in the crab meat and shrimp. Let the seafood cook for about 5 minutes, or until the shrimp turns pink and opaque. Be careful not to overcook, as seafood becomes rubbery when overdone.
Step 6: Blend (Optional)
- For a smoother bisque, use an immersion blender to purée a portion of the soup. This step is optional and depends on whether you prefer a chunky or smooth texture.
Step 7: Taste and Adjust
- Taste the bisque and adjust the seasoning with more salt, pepper, or Old Bay seasoning as needed.
Step 8: Serve and Garnish
- Ladle the bisque into bowls and garnish with fresh parsley. Serve with crusty bread or oyster crackers on the side for dipping.
Tips for Success
- Stock Matters: Seafood stock is ideal for this bisque because it enhances the seafood flavors. If you don’t have seafood stock, chicken stock is a good substitute, but you can also make a quick stock using shrimp shells.
- Quality Seafood: Use high-quality lump crab meat and fresh shrimp for the best flavor. Frozen shrimp works well, too—just ensure it’s fully thawed and patted dry.
- Blend to Your Liking: If you enjoy a bisque with a silky texture, purée the soup before adding the crab and shrimp. For a heartier version, leave it chunky.
Serving Suggestions
- Main Course: Pair the bisque with a simple green salad and a loaf of warm, crusty French bread for a satisfying meal.
- Appetizer: Serve smaller portions as a starter for an elegant dinner party or holiday meal.
- Side Pairings: Complement the rich bisque with a side of roasted asparagus or garlic butter green beans.
Possible Variations
- Lobster Bisque: Replace the crab and shrimp with lobster meat for a decadent twist on this classic dish.
- Spicy Cajun Version: Add ½ teaspoon cayenne pepper or Cajun seasoning for a spicy kick.
- Dairy-Free Option: Use coconut milk or cashew cream instead of heavy cream for a dairy-free version.
- Vegetable Add-Ins: Toss in diced potatoes, corn kernels, or carrots for added texture and flavor.
Storage and Reheating
- Refrigeration: Store leftover bisque in an airtight container in the refrigerator for up to 3 days.
- Freezing: Avoid freezing, as the cream base may separate upon thawing. If you must freeze, omit the cream and add it fresh when reheating.
- Reheating: Warm the bisque over low heat on the stovetop, stirring frequently to prevent curdling.
