Why You’ll Love This Crab and Shrimp Seafood Bisque
Luxury in a bowl—that’s what this Crab and Shrimp Seafood Bisque delivers to your dinner table.
I’m obsessed with how the tender chunks of crab and succulent shrimp swim in a velvety cream base that’s rich without being heavy.
You’ll appreciate how quickly it comes together (under 30 minutes) while tasting like you spent hours in the kitchen.
The blend of Old Bay seasoning, paprika, and that hint of cayenne creates depth that store-bought bisques simply can’t match.
Perfect for date nights or when you need to impress without stress.
Trust me, nothing says “I know what I’m doing” quite like homemade seafood bisque.
What Ingredients are in Crab and Shrimp Seafood Bisque?
When it comes to making a restaurant-quality seafood bisque at home, you’ll need a careful balance of fresh seafood, aromatics, and rich dairy. I’m always amazed at how simple ingredients transform into something so luxurious.
The foundation starts with a classic mirepoix (fancy talk for onion and celery), then builds with seafood stock before getting creamy and indulgent.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups seafood stock
- 1 cup heavy cream
- ½ cup whole milk
- ½ pound raw shrimp, peeled, deveined, and chopped
- ½ pound lump crab meat (fresh or canned, drained)
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon Old Bay seasoning
- Salt and black pepper to taste
- 2 tablespoons chicken broth with a splash of lemon juice
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
For the best results, try to source the freshest seafood possible—it really does make a difference in the final flavor.
Can’t find fresh crab? Quality canned lump crab meat works wonderfully too. And don’t skip the Old Bay seasoning, which gives this bisque that distinctive coastal flavor that makes you feel like you’re dining at a seaside restaurant.
The optional cayenne lets you control the heat level, so you can make it as mild or spicy as your taste buds desire.
How to Make This Crab and Shrimp Seafood Bisque
Making this luxurious bisque starts with building a flavorful base. In a large pot, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add 1 small finely chopped onion and 1 stalk of finely chopped celery, sautéing until they become soft and translucent, which typically takes about 4-5 minutes. This aromatic foundation is what gives the bisque its depth of flavor.
Once the vegetables have softened, add 2 cloves of minced garlic and cook for just 30 seconds more—any longer and the garlic might burn and turn bitter.
Now comes the essential thickening step. Sprinkle 2 tablespoons of all-purpose flour over your sautéed vegetables and stir constantly for 1-2 minutes. This quick cooking removes that raw flour taste (nobody wants a bisque that tastes like uncooked dough, right?).
Slowly whisk in 3 cups of seafood stock until smooth, then add 1 cup of heavy cream and ½ cup of whole milk. This is where the magic happens—the bisque transforms from a simple broth into something creamy and indulgent.
Bring the mixture to a gentle simmer, then fold in ½ pound of chopped raw shrimp and ½ pound of lump crab meat. Season with ¼ teaspoon paprika, ½ teaspoon Old Bay seasoning, and cayenne pepper if you’re feeling adventurous.
Allow the bisque to simmer until the seafood is fully cooked, which only takes about 5 minutes—overcooking will make the shrimp tough. For a finishing touch, stir in 2 tablespoons of chicken broth with a splash of lemon juice, which brightens the rich flavors. Season with salt and black pepper to taste, then garnish with 2 tablespoons of fresh chopped parsley just before serving.
I love to serve this with lemon wedges on the side—that extra squeeze of citrus cuts through the creaminess perfectly. The result is a restaurant-worthy bisque with chunks of sweet seafood swimming in a velvety broth that’s sure to impress even the most discerning dinner guests.
Crab and Shrimp Seafood Bisque Substitutions and Variations
Although this seafood bisque is delicious as written, I’ve discovered countless ways to adapt it to suit different tastes and pantry limitations.
You can swap lobster for crab, or use all shrimp if that’s what’s available. No seafood stock? Chicken broth works in a pinch, though you’ll lose some oceanic depth.
For a lighter version, replace heavy cream with half-and-half or even coconut milk for a subtle tropical twist.
Play with the seasonings too. I sometimes add a pinch of saffron when feeling fancy, or stir in fresh dill instead of parsley.
Can’t handle heat? Skip the cayenne entirely.
What to Serve with Crab and Shrimp Seafood Bisque
A rich and luxurious seafood bisque deserves perfect accompaniments that won’t overshadow its delicate flavors.
I love serving mine with crusty sourdough bread or buttery garlic crostini for dipping into that velvety broth.
A simple green salad with a light vinaigrette brings brightness and acidity to cut through the creamy richness.
Nothing fancy needed—just mixed greens with a lemon dressing.
For a more substantial meal, try pairing with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
The citrus notes complement the seafood beautifully.
Final Thoughts
This seafood bisque has become my go-to recipe whenever I want to impress dinner guests without spending hours in the kitchen.
The creamy texture paired with tender chunks of crab and shrimp creates the perfect balance of richness and delicate seafood flavor.
I find myself making this bisque even on weeknights now, serving it with a simple salad and crusty bread.
The leftovers, if there are any, taste even better the next day.
Trust me, once you master this recipe, you’ll wonder why you ever thought seafood bisque was complicated.
Isn’t that always the way with good cooking?
Crab and Shrimp Seafood Bisque
Ingredients
Equipment
Method
- In a large pot, melt butter with olive oil over medium heat.
- Add onion and celery, sautéing until soft and translucent, about 4-5 minutes.
- Add minced garlic and cook for 30 seconds.
- Sprinkle flour over vegetables and stir constantly for 1-2 minutes.
- Slowly whisk in seafood stock until smooth, then add heavy cream and whole milk.
- Bring to a gentle simmer and add shrimp and crab meat.
- Season with paprika, Old Bay seasoning, and cayenne pepper (if using).
- Simmer until seafood is fully cooked, about 5 minutes.
- Stir in chicken broth with lemon juice and season with salt and pepper to taste.
- Garnish with fresh parsley and serve with lemon wedges.
