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–+ servings

Crab and Shrimp Seafood Bisque

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A luxurious and creamy seafood bisque filled with tender chunks of crab and succulent shrimp. This restaurant-quality soup comes together in under 30 minutes while tasting like it took hours to prepare. The perfect blend of Old Bay seasoning and subtle heat creates an impressive dish that's both elegant and comforting.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1 salt and black pepper to taste
  • 2 tablespoons chicken broth with a splash of lemon juice
  • 2 tablespoons fresh parsley chopped
  • 1 lemon wedges for serving

Equipment

  • Large pot
  • Whisk
  • Measuring cups and spoons

Method
 

  1. In a large pot, melt butter with olive oil over medium heat.
  2. Add onion and celery, sautéing until soft and translucent, about 4-5 minutes.
  3. Add minced garlic and cook for 30 seconds.
  4. Sprinkle flour over vegetables and stir constantly for 1-2 minutes.
  5. Slowly whisk in seafood stock until smooth, then add heavy cream and whole milk.
  6. Bring to a gentle simmer and add shrimp and crab meat.
  7. Season with paprika, Old Bay seasoning, and cayenne pepper (if using).
  8. Simmer until seafood is fully cooked, about 5 minutes.
  9. Stir in chicken broth with lemon juice and season with salt and pepper to taste.
  10. Garnish with fresh parsley and serve with lemon wedges.

Notes

For best results, use the freshest seafood possible, though quality canned lump crab meat works well too. The bisque can be made lighter by substituting half-and-half for heavy cream. Leftovers can be stored in the refrigerator and often taste even better the next day. Serve with crusty sourdough bread or garlic crostini for dipping. Pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio.

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