Creamy Crab & Shrimp Bisque
This creamy crab and shrimp bisque is a rich, velvety soup packed with seafood flavors and a hint of sherry. Made with a smooth roux base, fresh herbs, and tender shrimp and crab, this restaurant-quality dish comes together in just 30 minutes. Perfect as an appetizer or a main course, serve it with crusty bread or a light salad for a gourmet meal at home.
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 Store: Refrigerate in an airtight container for 3-4 days.
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.
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.