Looking for a restaurant-quality seafood bisque that’s easy to make at home? This creamy crab and shrimp bisque is rich, velvety, and packed with delicate seafood flavors. Whether you’re serving it as a cozy appetizer or a showstopping main dish, this recipe is perfect for impressing guests or treating yourself to a gourmet experience. Plus, it comes together in just 30 minutes!
The secret to its smooth texture is a flour-based roux, which thickens the bisque without the need for traditional shell pastes. A touch of sherry enhances the depth of flavor, while fresh herbs add a bright, aromatic finish. Serve it with warm, crusty bread or a crisp green salad for the ultimate seafood feast.
🦀 Ingredients for Creamy Crab & Shrimp Bisque
Here’s everything you need to make this rich and flavorful seafood bisque:
Main Ingredients:
- 3 tbsp unsalted butter – For a silky base
- 2 tbsp green onion, chopped – Adds a mild onion flavor
- 2 tbsp celery, chopped – Gives a slight crunch and freshness
- 3 tbsp all-purpose flour – Thickens the bisque
- 2 ½ cups milk – Creates a smooth, creamy texture
- ½ tsp freshly ground black pepper – Adds a touch of heat
- 1 tbsp tomato paste – Brings subtle sweetness and color
- 1 cup heavy whipping cream – For that luxurious richness
- 8 oz cooked baby shrimp – Delicate and tender
- 8 oz lump crab meat – Sweet and succulent
- 2 tbsp sherry wine – Enhances the depth of flavor
- 3 tbsp chopped parsley, cilantro, or green onion tops – For a fresh, herby garnish
Optional Substitutions:
- No shrimp? Swap it for bay scallops or lobster.
- No green onions? Use finely chopped shallots instead.
- Extra creamy? Stir in a spoonful of sour cream before serving.
🥣 Step-by-Step Instructions for Seafood Bisque
1. Sauté the Aromatics
- In a large saucepan or Dutch oven, melt 3 tablespoons of unsalted butter over medium-low heat.
- Add 2 tablespoons of chopped green onion and 2 tablespoons of chopped celery.
- Sauté for about 2 minutes, stirring occasionally, until softened and fragrant.
2. Make the Roux
- Stir in 3 tablespoons of all-purpose flour, making sure it coats the vegetables evenly.
- Cook, stirring continuously, for 2 minutes to remove the raw flour taste.
3. Warm and Add the Milk
- In a separate saucepan, gently heat 2 ½ cups of milk over medium heat until warm (but not boiling).
- Slowly pour the warmed milk into the roux mixture, stirring constantly.
- Continue stirring and cooking for 3 minutes, until the mixture thickens.
4. Add Cream and Flavor Enhancers
- Stir in ½ teaspoon black pepper, 1 tablespoon tomato paste, and 1 cup heavy whipping cream.
- If you prefer a silky-smooth texture, blend the soup with an immersion blender or in small batches using a regular blender.
5. Add the Seafood
- Gently fold in 8 ounces of cooked baby shrimp and 8 ounces of lump crab meat.
- Stir in 2 tablespoons of sherry wine for added depth of flavor.
- Bring the soup to a gentle simmer (do not boil) and let the flavors meld for 2-3 minutes.
6. Garnish and Serve
- Ladle the bisque into bowls and sprinkle with 3 tablespoons of chopped parsley, cilantro, or green onion tops.
- Serve hot with crusty bread or biscuits for dipping.
⏱️ Cooking Time & Storage Tips
🕒 Cooking & Prep Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
🥶 How to Store & Freeze Seafood Bisque
- Refrigeration: Store leftover bisque in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: Let the bisque cool completely, then transfer it to a freezer-safe container. Freeze for up to 6 months.
- Reheating: Thaw in the fridge overnight and warm gently over low heat, stirring frequently to prevent curdling. Avoid boiling.
🔹 Pro Tips for the Best Bisque
- Avoid lumps: Make sure the milk is warm before adding it to the roux. This prevents clumping.
- Enhance the flavor: A splash of extra sherry or a squeeze of fresh lemon can brighten up the dish just before serving.
- Make it chunky: If you prefer a thicker bisque with more texture, skip blending and leave the ingredients whole.
🥄 Nutrition Facts
📊 Nutrition Information (Per Serving)
- Calories: 501
- Total Fat: 35g (44% DV)
- Saturated Fat: 21g (107% DV)
- Cholesterol: 277mg (92% DV)
- Sodium: 902mg (39% DV)
- Carbohydrates: 16g (6% DV)
- Dietary Fiber: 1g (2% DV)
- Sugars: 10g
- Protein: 31g
- Vitamin C: 5mg (23% DV)
- Calcium: 340mg (26% DV)
- Iron: 1mg (6% DV)
- Potassium: 601mg (13% DV)
(Nutrition values are estimates and may vary based on ingredients used.)
Creamy Crab & Shrimp Bisque
Equipment
- 🔧 Equipment Needed:
- Large saucepan or Dutch oven
- Wooden spoon or whisk
- Ladle
- Blender or immersion blender (optional for a smooth texture)
Ingredients
- Main Ingredients:
- 3 tbsp unsalted butter for richness
- 2 tbsp green onion chopped (adds mild onion flavor)
- 2 tbsp celery chopped (adds freshness)
- 3 tbsp all-purpose flour thickens the bisque
- 2 ½ cups milk for a creamy texture
- ½ tsp freshly ground black pepper for subtle heat
- 1 tbsp tomato paste adds depth and color
- 1 cup heavy whipping cream for a velvety finish
- 8 oz cooked baby shrimp delicate and tender
- 8 oz lump crab meat sweet and flavorful
- 2 tbsp sherry wine enhances seafood flavors
- 3 tbsp chopped parsley cilantro, or green onion tops (for garnish)
- Optional Substitutions:
- Replace shrimp with scallops or lobster
- Swap green onions for shallots
- Use coconut milk instead of dairy for a lactose-free version
Instructions
- Sauté the Aromatics
- Melt 3 tbsp unsalted butter in a large saucepan over medium-low heat.
- Add 2 tbsp chopped green onion and 2 tbsp chopped celery.
- Sauté for about 2 minutes until softened.
- Make the Roux
- Stir in 3 tbsp all-purpose flour and cook for 2 minutes, stirring constantly.
- Warm and Add the Milk
- Heat 2 ½ cups milk in a separate saucepan until warm.
- Slowly pour the milk into the roux, stirring constantly, and cook until thickened (about 3 minutes).
- Add Cream and Flavor Enhancers
- Stir in ½ tsp black pepper, 1 tbsp tomato paste, and 1 cup heavy cream.
- (Optional) Blend the soup for a smoother texture.
- Add the Seafood
- Gently fold in 8 oz cooked shrimp and 8 oz lump crab meat.
- Stir in 2 tbsp sherry wine and let the bisque simmer for 2-3 minutes.
- Garnish and Serve
- Ladle into bowls and garnish with chopped parsley, cilantro, or green onions.
- Serve hot with crusty bread or biscuits.
Notes
To Freeze: Cool completely and freeze in a sealed container for up to 6 months.
To Reheat: Thaw in the fridge and warm gently over low heat—do not boil.
Make it extra creamy: Stir in a spoonful of sour cream before serving.
❓ Frequently Asked Questions
Can I use frozen shrimp and crab?
Yes! Just make sure to thaw and drain them completely before adding to the bisque.
What can I use instead of sherry?
You can substitute with white wine, dry vermouth, or even a splash of lemon juice for a touch of acidity.
How do I make this dairy-free?
Swap the butter for olive oil, the milk for coconut milk, and the heavy cream for cashew cream. The flavor will change slightly but will still be delicious!
Can I add other seafood?
Absolutely! Feel free to add lobster, scallops, or firm white fish like cod or halibut.
How do I prevent the bisque from curdling?
Always heat it gently over low heat and avoid boiling once the dairy is added. Stir frequently to maintain a smooth texture.
🍽️ Final Thoughts & Serving Suggestions
This creamy crab and shrimp bisque is the ultimate comfort food, perfect for a cozy dinner or an elegant starter. With its velvety texture, rich seafood flavor, and a hint of sherry, it feels like something you’d order at a high-end restaurant—but you can make it in just 30 minutes at home!
🥖 What to Serve with Seafood Bisque
- Crusty French bread or buttery biscuits for dipping
- A light green salad with a citrus vinaigrette to balance the richness
- Grilled asparagus or roasted Brussels sprouts as a flavorful side
- A glass of Chardonnay or dry Riesling to complement the seafood flavors
📢 Tried This Recipe?
If you gave this bisque a try, let us know how it turned out! Leave a comment below or share your creations with us on social media. We’d love to hear your favorite variations and serving ideas.
