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Creamy Crab and Shrimp Seafood Bisque

A luxurious, velvety seafood bisque loaded with tender crab meat, plump shrimp, and rich flavors, perfect for an elegant dinner or a cozy night in.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, French, Seafood
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Seafood & Base
  • 1 lb raw large shrimp peeled, deveined, tails removed
  • 8 oz lump crab meat picked over for shells
  • 4 tbsp unsalted butter divided
  • 1 medium yellow onion finely diced
  • 2 stalks celery finely diced
  • 1 large carrot finely diced
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 0.5 cup dry white wine
  • 4 cups seafood stock
  • 1 cup heavy cream
  • 1 tsp Old Bay seasoning
  • 0.5 tsp paprika
  • 1 pinch salt and pepper to taste
  • 2 tbsp fresh chives finely chopped, for garnish

Equipment

  • Large Dutch Oven or Soup Pot
  • Whisk
  • Immersion Blender
  • Cutting board and knife

Method
 

  1. In a large Dutch oven, melt 2 tablespoons of butter over medium heat. Add onion, celery, and carrot. Sauté for 5-7 minutes until soft. Add garlic and cook for 1 minute.
  2. Stir in the tomato paste, Old Bay seasoning, and paprika. Cook for 2 minutes, stirring frequently.
  3. Push vegetables aside, melt remaining 2 tablespoons butter in center. Whisk in flour to make a roux, cook for 1-2 minutes, then combine with vegetables.
  4. Deglaze the pot with white wine, scraping brown bits. Let reduce by half. Gradually whisk in seafood stock to prevent lumps.
  5. Bring to a gentle boil, reduce heat, cover, and simmer for 15-20 minutes.
  6. Optional: Use an immersion blender to puree the soup base until smooth for a traditional texture.
  7. Stir in the heavy cream. Return to a gentle simmer (do not boil). Add the shrimp and crab meat.
  8. Simmer for 4-5 minutes until shrimp are pink and cooked through. Season with salt and pepper to taste. Garnish with fresh chives and serve hot with crusty bread.

Notes

Do not let the soup boil rapidly after adding the heavy cream, or it may curdle. Leftovers can be stored in an airtight container in the fridge for up to 3 days.