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Creamy Crab and Shrimp Seafood Bisque
SimplySeafood

Creamy Crab and Shrimp Seafood Bisque

This creamy crab and shrimp seafood bisque is a rich, velvety soup built on a savory roux and tomato base, loaded with tender shrimp and sweet lump crab. It is a restaurant-quality seafood dinner ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 8 oz lump crab meat
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 3 cup seafood stock or chicken broth
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 tbsp tomato paste
  • 1 tsp Old Bay seasoning
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 6 slices toasted bread or crackers, for serving

Equipment

  • large pot
  • whisk
  • ladle
  • Wooden spoon

Method
 

  1. Melt the butter with the olive oil in a large pot over medium heat. Add the onion and celery and cook for 4 to 5 minutes, until softened.
  2. Stir in the garlic and cook for about 30 seconds, until fragrant.
  3. Sprinkle in the flour and stir constantly for 1 minute. Add the tomato paste and stir until fully blended.
  4. Slowly pour in the seafood stock or chicken broth, stirring constantly so the base remains smooth.
  5. Stir in the Old Bay seasoning, paprika, dried thyme, salt, and black pepper. Simmer for 10 minutes so the flavors come together.
  6. Stir in the heavy cream and whole milk. Let the bisque warm gently for 3 to 4 minutes at a low simmer without boiling hard.
  7. Add the shrimp and cook for 2 to 3 minutes, until pink and tender. Gently fold in the crab meat and warm through for 1 to 2 minutes.
  8. Stir in the lemon juice and parsley. Serve hot with toasted bread or crackers.

Notes

Keep the bisque at a gentle simmer after adding the cream. Avoid a hard boil to prevent the dairy from separating.
Cook the flour and tomato paste for a full minute to remove the raw flavor before adding the liquid.
Pat the crab meat dry before folding it into the bisque if it seems watery.
The bisque base can be prepared 1 day ahead through Step 6. Add the seafood fresh while reheating.
This recipe is not recommended for freezing.