Crab and Shrimp Seafood Bisque

Why You’ll Love This Recipe

If you're a fan of seafood soups, this bisque is sure to hit the spot. The combination of crab, shrimp, and a velvety roux base creates a flavorful and indulgent dish that’s quick to prepare. Ready in just 30 minutes, it’s perfect for a weeknight dinner or a special occasion. The addition of sherry adds depth to the soup, while the seafood provides a fresh and savory taste. Pair it with crusty bread or biscuits for a complete meal.

Ingredients

• 3 tablespoons unsalted butter

• 2 tablespoons chopped green onion

• 2 tablespoons chopped celery

• 3 tablespoons all-purpose flour

• 2 ½ cups milk

• ½ teaspoon freshly ground black pepper

• 1 tablespoon tomato paste

• 1 cup heavy whipping cream

• 8 ounces cooked baby shrimp

• 8 ounces crabmeat

• 2 tablespoons sherry wine

• 3 tablespoons chopped parsley, cilantro, and/or green onion tops

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

Directions

1. In a Dutch oven or large saucepan, melt the butter over medium-low heat. Add the chopped green onion and celery, cooking until tender (about 2 minutes).

2. Stir in the flour and cook for another 2 minutes, stirring continuously.

3. Gradually add the milk, whisking to prevent lumps, and cook until the mixture thickens (about 5 minutes).

4. Stir in the pepper, tomato paste, and heavy cream, and cook for another 2 minutes.

5. Add the shrimp and crabmeat, then stir in the sherry and cook for 5 minutes to heat through.

6. Garnish with parsley, cilantro, or green onion tops, and serve immediately.

Servings and Timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: 30 minutes

Variations

• For a different seafood experience, try swapping the shrimp and crab for lobster or scallops.

• Add a dash of cayenne pepper or hot sauce for a spicy kick.

• To make it gluten-free, substitute the flour with a gluten-free alternative, such as cornstarch.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• To reheat, warm the bisque on the stovetop over low heat, stirring occasionally. Add a splash of milk or cream to restore the desired consistency if it has thickened too much.

FAQs

How can I make this bisque spicier?

Add some cayenne pepper, hot sauce, or red pepper flakes for a bit of heat.

Can I use frozen shrimp and crab for this recipe?

Yes, just be sure to thaw the seafood before adding it to the soup.

Can I make this bisque ahead of time?

You can prepare the bisque a day in advance. Simply store it in the refrigerator and reheat when ready to serve.

What can I serve with this bisque?

It pairs wonderfully with crusty bread, freshly baked biscuits, or a light salad.

Is this recipe gluten-free?

This recipe contains flour, but you can substitute it with cornstarch or a gluten-free flour blend for a gluten-free version.

Can I freeze this bisque?

While it’s not ideal, you can freeze it for up to 3 months. Thaw in the fridge and reheat slowly to avoid separating the cream.

What’s the difference between a bisque and a chowder?

Bisque is smooth and creamy with seafood, while chowder is chunky, typically with potatoes and vegetables.

How do I prevent the bisque from being lumpy?

Make sure the milk is at a similar temperature as the flour and butter mixture to avoid lumps.

Can I use other seafood in this bisque?

Absolutely! You can use lobster, scallops, or firm fish in place of the shrimp or crab.

Can I omit the sherry from the recipe?

Yes, you can leave out the sherry or substitute it with a splash of white wine or broth for a different flavor profile.

Conclusion

This crab and shrimp seafood bisque is the perfect dish for any seafood enthusiast. With a silky texture and bold flavors, it’s a luxurious meal that’s easy to make in just 30 minutes. Whether you enjoy it as a starter or a main course, it’s sure to impress your guests or satisfy your cravings.

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Crab and Shrimp Seafood Bisque

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This rich and creamy crab and shrimp seafood bisque is the ultimate comfort food for seafood lovers. With a silky texture and a perfect blend of flavors, this bisque is quick to prepare in just 30 minutes. The addition of sherry adds depth, while the crab and shrimp provide fresh, savory notes. Ideal as a starter or a main course, this indulgent bisque is best paired with crusty bread or biscuits.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Soup, Seafood
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

3 tablespoons unsalted butter

2 tablespoons chopped green onion

2 tablespoons chopped celery

3 tablespoons all-purpose flour

2 ½ cups milk

½ teaspoon freshly ground black pepper

1 tablespoon tomato paste

1 cup heavy whipping cream

8 ounces cooked baby shrimp

8 ounces crabmeat

2 tablespoons sherry wine

3 tablespoons chopped parsley, cilantro, and/or green onion tops

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Instructions

• In a Dutch oven or large saucepan, melt the butter over medium-low heat. Add the chopped green onion and celery and cook until tender, about 2 minutes.

• Stir in the flour and cook for another 2 minutes, stirring continuously.

• Gradually add the milk, whisking to prevent lumps, and cook until the mixture thickens, about 5 minutes.

• Stir in the pepper, tomato paste, and heavy cream, then cook for another 2 minutes.

• Add the shrimp and crabmeat, followed by the sherry, and cook for 5 minutes to heat through.

• Garnish with parsley, cilantro, or green onion tops, and serve immediately.

Notes

• For a spicy kick, add cayenne pepper, hot sauce, or red pepper flakes.

• To make this bisque gluten-free, substitute flour with cornstarch or a gluten-free flour blend.

• If you prefer, swap shrimp and crab for lobster or scallops.