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Crab and shrimp bisque with creamy seafood broth, shrimp pieces, crab meat, and herb garnish in a bowl

Creamy Crab and Shrimp Seafood Bisque

Creamy Crab and Shrimp Seafood Bisque is a rich, velvety soup with tender seafood and a smooth, comforting broth. This elegant bisque is a flavorful choice for gatherings or a cozy homemade meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Seafood
Calories: 420
Ingredients Method Notes

Ingredients
  

Seafood
  • 1 lb (454 g) lump crab meat
  • 1 lb (454 g) shrimp, peeled and deveined
Bisque Base
  • 4 cups seafood broth or chicken broth
  • 1 cup heavy cream
  • 1/2 cup dry sherry
  • 4 tablespoons unsalted butter
  • 1 medium onion, finely diced
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
Seasonings and Garnish
  • 1 teaspoon paprika
  • 2 tablespoons fresh parsley
  • Salt and black pepper to taste

Method
 

Preparation
  1. Melt the unsalted butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent.
  2. Stir the minced garlic into the onion and butter mixture and cook for 30 seconds until fragrant.
Cooking
  1. Sprinkle the all-purpose flour over the butter mixture and whisk continuously for about 2 minutes to form and cook the roux.
  2. Slowly add the seafood broth or chicken broth while whisking until the base is smooth and fully combined.
  3. Mix in the heavy cream, dry sherry, paprika, salt, and black pepper. Bring the bisque to a gentle simmer without allowing it to boil.
  4. Simmer the soup for about 10 minutes until the broth has thickened slightly.
  5. Add the peeled and deveined shrimp and cook for about 2 minutes until pink and tender.
  6. Fold in the lump crab meat gently and simmer for 1 minute to warm the seafood while keeping the crab intact.
Serving
  1. Remove the bisque from the heat, stir in the fresh parsley, adjust seasoning if needed, and serve hot.

Notes

Add the shrimp and crab toward the end of cooking to help keep the seafood tender and avoid overcooking.