Name: Crab & Shrimp Seafood Bisque
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: ½ lb cooked shrimp, peeled, deveined & chopped; ½ lb cooked crab meat (shells removed); 1 Tbsp olive oil (or half oil & half butter); ¼ cup celery, finely chopped; ¼ cup carrot, finely chopped; ½ cup onion, finely chopped; 2 cloves garlic, minced; 1 tsp smoked paprika; ¼ tsp cayenne pepper (optional); ¼ cup all-purpose flour; 2 Tbsp tomato paste; 4 cups seafood broth (or chicken broth); 1 cup heavy cream; 2 Tbsp dry sherry (optional); Salt and black pepper, to taste; Fresh chopped parsley or chives, for garnish

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Crab & Shrimp Seafood Bisque a rich and velvety bisque that blends succulent crab meat and tender shrimp into a luxurious, cream-based broth. This seafood bisque feels elegant enough for a dinner party but is still easy enough to make on a cozy weeknight. With subtle hints of spice and a splash of sherry for depth, I like serving this when I want something both indulgent and comforting.

Crab & Shrimp Seafood Bisque

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ lb cooked shrimp, peeled, deveined & chopped

½ lb cooked crab meat (shells removed)

1 tablespoon olive oil (or half oil & half butter)

¼ cup celery, finely chopped

¼ cup carrot, finely chopped

½ cup onion, finely chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

¼ teaspoon cayenne pepper (optional, for a hint of heat)

¼ cup all-purpose flour

2 tablespoon tomato paste

4 cups seafood broth (or chicken broth if preferred)

1 cup heavy cream

2 tablespoon dry sherry (optional, for depth)

Salt and black pepper, to taste

Fresh chopped parsley or chives, for garnish

Directions

In a large heavy pot over medium heat, I warm the olive oil (or a blend of oil and butter). Then I sauté the chopped onion, carrot, and celery until soft and translucent, about 5 minutes.

I stir in the minced garlic and cook for 1 more minute until fragrant. Then I add the tomato paste, smoked paprika, and optional cayenne pepper. I let it all cook for another 1–2 minutes, allowing the tomato paste to deepen in flavor.

I sprinkle the flour over the mixture and stir constantly for about 2 minutes to form a roux and eliminate the raw flour taste.

While stirring, I gradually pour in the broth, bringing the soup to a simmer. I let it cook for 10–12 minutes so it thickens. If I’m using sherry, I add it at this stage to enrich the flavor.

I reduce the heat and stir in the heavy cream, then gently fold in the cooked shrimp and crab meat. I cook it for about 5 more minutes, just until the seafood is heated through without overcooking.

I season with salt and black pepper, ladle the bisque into bowls, and garnish with chopped parsley or chives. I often serve this with crusty bread on the side.

Servings and timing

Servings: 4

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Calories: Approximately 360 kcal per serving

Variations

Lobster Bisque Twist: I sometimes substitute lobster for the crab to create a lobster & shrimp bisque.

No Sherry Option: I skip the sherry and use a splash of lemon juice at the end for brightness.

Thicker Texture: For a thicker bisque, I reduce the broth slightly or blend half the soup before adding the seafood.

Spicier Kick: I add extra cayenne or a dash of hot sauce when I want more heat.

Vegetable Add-Ins: I occasionally stir in corn or diced potatoes for added texture and heartiness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the bisque gently on the stovetop over low heat, stirring often to avoid separating the cream. I avoid boiling, as that can make the cream break and the seafood rubbery. If reheating in the microwave, I do it in short bursts and stir in between.

FAQs

What kind of crab meat should I use?

I usually use lump crab meat for its sweet flavor and nice texture. I make sure to remove any bits of shell before adding it to the bisque.

Can I use frozen shrimp?

Yes, I thaw and pat dry frozen shrimp before chopping and adding them to the soup. They work just as well as fresh when cooked properly.

Is it okay to skip the sherry?

Absolutely. While the sherry adds depth, the bisque is still flavorful without it. I sometimes use a splash of white wine or a bit of lemon juice instead.

Can I make this bisque ahead of time?

Yes, I often prepare it a day in advance and reheat it gently the next day. The flavors deepen overnight, making it even more delicious.

How can I make this dairy-free?

To make it dairy-free, I use a plant-based cream alternative and olive oil instead of butter. It changes the richness slightly, but the result is still satisfying.

Conclusion

This Crab & Shrimp Seafood Bisque is one of my favorite soups when I want something that feels both indulgent and comforting. It's creamy, full of flavor, and easy to adapt. Whether I’m serving it for a special occasion or a relaxing dinner at home, it always feels like a treat.

Recipe:

Crab & Shrimp Seafood Bisque

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings

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Description

A rich and velvety seafood bisque featuring succulent crab meat and tender shrimp in a luxurious, cream-based broth with a splash of sherry for depth and subtle spice.

Instructions

In a large heavy pot over medium heat, warm the olive oil (or a blend of oil and butter). Sauté the onion, carrot, and celery until soft and translucent, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste, smoked paprika, and optional cayenne. Cook for another 1–2 minutes.
Sprinkle in the flour and stir constantly for about 2 minutes to form a roux and eliminate the raw flour taste.
Gradually pour in the broth while stirring. Bring to a simmer and cook for 10–12 minutes until slightly thickened. Add sherry, if using.
Reduce heat and stir in heavy cream. Gently fold in the cooked shrimp and crab meat. Simmer for 5 minutes until seafood is heated through.
Season with salt and black pepper. Ladle into bowls and garnish with chopped parsley or chives. Serve hot.