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Decadent Crab and Shrimp Seafood Bisque

Featured in: Warming Soups and Stews for Every Season

Transform tender crab and shrimp into a silky, flavorful bisque that feels like a restaurant treat. Butter and flour form a thick base, while onion and garlic add that savory kick. Seafood broth infuses the dish with ocean vibes, and heavy cream ties everything together. The seafood gently cooks right in the soup, staying tender and juicy. In just 40 minutes, you’ll have a classic French-inspired dish that’s impressively easy to make.
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Updated on Mon, 10 Mar 2025 17:51:41 GMT
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A decadent Crab and Shrimp Seafood Bisque that transforms fresh seafood into a silky, restaurant-worthy soup. Each spoonful features sweet crab meat and tender shrimp in a rich, velvety cream base that perfectly highlights the natural flavors of the sea. The harmonious balance of delicate seafood and luxurious broth creates an elegant yet comforting dish.

This refined recipe has been carefully developed to bring out the best in each ingredient. The key is taking time with the foundational steps and selecting the finest seafood available.

Key Ingredients Guide

  • Lump Crabmeat: Select fresh jumbo lump when possible, checking for any shell pieces. Fresh crab should have a clean ocean aroma
  • Shrimp: Pick firm, clear shrimp free from spots. Wild-caught provides superior flavor
  • Heavy Cream: Only use full-fat cream for proper consistency
  • Seafood Stock: Fresh homemade stock is ideal, though quality store-bought works well
  • Garlic: Use fresh whole cloves, avoiding pre-processed options
  • Butter: European-style unsalted butter creates the best roux base

Step-by-Step Preparation

Creating the Roux Base:
Gently melt butter until foamy. Cook diced onions until soft and aromatic. Gradually incorporate flour while whisking constantly. Continue cooking until golden and nutty-scented.
Building the Base Flavor:
Add fresh garlic just until fragrant. Slowly whisk in warmed stock in stages, maintaining smoothness. Simmer gently until thickened to coat a spoon.
Incorporating Cream:
Lower heat and gradually blend in room temperature cream. Maintain gentle heat to thicken without boiling.
Adding Seafood:
Cook shrimp until just pink. Fold crab in last, letting residual heat warm it through.
Final Touches:
Finish with a splash of sherry, then season carefully with salt and pepper until perfectly balanced.
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Temperature Management

Proper heat control is essential throughout preparation. Maintain temperature just below simmering, watching for gentle bubbles around the pot's edge. This prevents cream separation and keeps seafood tender.

Seafood Timing

Add shrimp first to cook through, then incorporate crab just before serving. The bisque's residual heat will warm the crab perfectly without overcooking.

Final Preparation

Watch for proper consistency using the spoon coating test. Add sherry at the end to marry all flavors. The finished bisque should be silky smooth with tender seafood throughout.

Frequently Asked Questions

→ Would frozen seafood work for this recipe?
Definitely! Just make sure to completely thaw and drain it before tossing it into the bisque.
→ How do I keep leftover bisque fresh?
Pop it in an airtight container and put it in the fridge. It’ll stay good for up to two days. Reheat slowly to keep the seafood from overcooking.
→ What pairs well with this broth-based seafood dish?
Crunchy bread, a fresh green salad, or even a chilled white wine are perfect choices.
→ Can I make the bisque in advance?
You can! Whip up the soup base a day ahead, and just warm it back up before adding the seafood right before you serve it.
→ What’s the ideal texture for this bisque?
It should cling lightly to the spoon while still being soupy. If it’s too thick, splash in a bit more broth to thin it out.

Decadent Crab and Shrimp Bisque

A silky-smooth seafood soup crafted with succulent shrimp, juicy crab, and a rich, creamy broth spiced with fragrant veggies and herbs.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Sandra

Category: Comforting Soups

Difficulty: Intermediate

Cuisine: French

Yield: 4 Servings

Dietary: ~

Ingredients

→ Base

01 1 small onion, diced as fine as you can
02 2 garlic cloves, crushed or chopped up
03 1/4 cup of unsalted butter
04 1/4 cup of plain all-purpose flour

→ Liquids & Seafood

05 1/2 pound medium shrimp, deveined and without shells
06 1 cup of rich, heavy cream
07 4 cups of chicken or seafood stock, your choice
08 1/2 pound crabmeat, cleaned and free of shells

→ Seasonings & Garnish

09 Fresh parsley leaves to add color and flavor on top
10 A dash of salt and ground pepper to taste

Instructions

Step 01

Put your butter in a big pot over medium warmth. Add your onion and garlic, and cook them until they smell amazing and soften up, around 3-4 minutes.

Step 02

Add the flour to the pot with the softened onion and garlic. Stir it a lot while cooking for 2-3 minutes until it turns a golden color. This gives your bisque its creamy texture.

Step 03

Slowly pour in your broth while whisking nonstop to avoid lumps. Keep cooking until the soup thickens slightly; this takes about 5-7 minutes.

Step 04

Stir in the heavy cream and let it all cook together nice and slow for 5 more minutes.

Step 05

Carefully mix in the shrimp and crabmeat. Cook until the shrimp changes to a pink shade, about 3-4 minutes. Sprinkle with salt and pepper to match what you like.

Step 06

Scoop it into bowls and sprinkle some fresh parsley on top. Serve while it’s still piping hot!

Notes

  1. Want it super smooth? Blend some of it with a hand blender.
  2. Fresh seafood tastes best, but already-frozen seafood works too. Just thaw and dry it first.
  3. Add a bit of sherry or white wine to enhance the flavor.

Tools You'll Need

  • A big pot or a Dutch oven
  • Whisk to stir things smoothly
  • Optional: immersion blender for blending

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This has shellfish like crab and shrimp in it.
  • It includes dairy items like cream and butter.
  • There’s wheat in the flour.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 310
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~