Creamy Dreamy Crab Shrimp Bisque

Crab Shrimp Seafood Bisque RestaurantStyle at Home

By Laura TideSeptember 12, 2025

Table of Contents

Recipe Introduction

Ever had a day where all you need is a comforting hug in a bowl? Me too! And that’s exactly why I’m sharing this Crab and Shrimp Seafood Bisque recipe.

Honestly, it's pure bliss. This bisque has sweet crab, juicy shrimp, and a little something special that’ll warm you from the inside out.

All About This Bisque: The Down Low

This Seafood Bisque Recipe is inspired by the fancy French bisques. It is a creamy and decadent Creamy Seafood Soup , perfect for impressing your mates or just treating yourself.

This recipe hits that sweet spot between fancy and achievable.

This Homemade Seafood Bisque is a medium difficulty recipe. It takes around 1 hour 15 minutes to make, including 30 minutes of prep and 45 minutes of cook time.

This recipe makes about 6 servings. So, gather your friends for a taste sensation.

Why You'll Love It

This Easy Shrimp and Crab Bisque is packed with protein. It is a great way to get your seafood fix.

It is the perfect dish for a special occasion, like a birthday dinner or just a cosy night in. I promise it will be a crowd pleaser! Seriously, what is better than a Rich and Creamy Bisque ?

Ready to get cooking? Let's gather those ingredients. You'll need some shrimp, crab, and a few other bits and bobs.

Ingredients & Equipment

Ready to make some seriously good Crab and Shrimp Seafood Bisque ? It all starts with having the right stuff.

Trust me, with this Creamy Seafood Soup, you'll feel like a proper chef in no time.

Main Ingredients

Let's get down to brass tacks, shall we? Here’s what you need.

Olive Oil: 2 tablespoons ( 30ml ). Just your everyday cooking oil will do!
Yellow Onion: 1 medium , chopped (about 1 cup ).
Carrots: 2 , chopped (about 1 cup ).
Celery Stalks: 2 , chopped (about 1 cup ).
Garlic: 4 cloves , minced.
Tomato Paste: 1 teaspoon .
Smoked Paprika: 1/2 teaspoon .
Cayenne Pepper: 1/4 teaspoon (optional). For that cheeky kick!
Dry Sherry: 1/4 cup ( 60ml ). Don't worry, dry white wine works too!
Seafood Stock: 6 cups ( 1.4L ).
Diced Tomatoes: 1 can ( 14.5 ounce/411g ), undrained.
Bay Leaf: 1 .
Dried Thyme: 1/2 teaspoon .
Uncooked Long Grain Rice: 1/4 cup ( 57g ).
Large Shrimp: 1 pound ( 450g ), peeled and deveined. Oh my gosh! Fresh is best, right?
Cooked Crab Meat: 1 pound ( 450g ), picked over for shells. Make sure it's good quality!
Heavy Cream: 1/2 cup ( 120ml ).
Unsalted Butter: 2 tablespoons ( 30g ).
Lemon Juice: 2 tablespoons ( 30ml ).
Salt and Pepper: To taste!
Fresh Parsley: Chopped, for garnish.

Quality crab is essential . I once used some dodgy stuff, and honestly, the Seafood Bisque was a disaster. It tasted like.

.. well, not crab! Look for firm, sweet smelling crab meat. The better the crab, the better your Homemade Seafood Bisque !

Seasoning Notes

Spice it up!

Essential spice combo: Smoked paprika and cayenne pepper create a warm Lobster Bisque Recipe flavor profile.
Flavor enhancers: A splash of sherry (or dry white wine) adds depth.
Substitution options: If you don't have sherry, use dry white wine. A bit of chicken stock will also work.

Equipment Needed

Keep it simple, mate.

Large stockpot or Dutch oven
Immersion blender (or regular blender)
Fine mesh sieve or cheesecloth
Ladle
Measuring cups and spoons
Cutting board and knife

If you don't have an immersion blender, a regular blender works fine. Just be careful when pureeing hot soup! You can also use a potato masher for a chunkier Seafood Soup Recipes texture.

For straining, if you do not have a fine mesh sieve try cheesecloth. The most important thing is to have good tools, and you will have a great and Easy Shrimp and Crab Bisque .

Cooking Method: Making the Dreamiest Crab and Shrimp Seafood Bisque

Right, so you fancy making a Creamy Seafood Soup , do you? This Crab and Shrimp Seafood Bisque is the one.

Honestly, it tastes like something you'd get in a fancy restaurant, but dead easy to make at home. We're talking restaurant style Seafood Bisque , but achievable for any home cook.

Prep Steps: Get Your Ducks in a Row

First things first, let's talk prep. This is the Essential Mise en Place . Chop your onion, carrots, and celery. Mince that garlic too.

Shell your shrimp; Nobody wants to bite down on a shell!. Get the crab meat ready, and measure out all your ingredients.

It's that simple!. Having everything ready before you start will make cooking a breeze. Time saving organization tips make it a breeze.

step-by-step Process: From Humble Ingredients to Bisque Brilliance

Here's the plan for this Crab and Shrimp Seafood Bisque.

Sauté those aromatics: Heat 2 tablespoons (30ml) olive oil in a stockpot. Sauté the onion, carrots, and celery until soft. Add 4 cloves of minced garlic , 1 teaspoon of tomato paste , 1/2 teaspoon of smoked paprika , and a pinch of cayenne (if you're feeling brave).
Deglaze with Sherry: Pour in 1/4 cup (60ml) dry sherry (or dry white wine) and scrape up any browned bits from the bottom. This adds a ton of flavour.
Simmer the Base: Chuck in 6 cups (1.4L) seafood stock , 1 (14.5 ounce/411g) can of diced tomatoes , 1 bay leaf , 1/2 teaspoon of dried thyme , and 1/4 cup (57g) of uncooked long grain rice . Simmer gently until the rice is cooked through.
Puree and Strain: Fish out the bay leaf. Use an immersion blender to make it smooth. Then, strain it through a sieve for that silky texture. Don't skip this!
Add the Goodies: Melt 2 tablespoons (30g) of butter . Cook the shrimp until pink. Add the crab and heat through.
Finish and Serve: Stir in 1/2 cup (120ml) of heavy cream and 2 tablespoons (30ml) of lemon juice . Season with salt and pepper. Serve this bad boy with parsley, and you are done.

Pro Tips: Bisque Boss Level

Here's the secret sauce: a dash of dry sherry transforms it into a refined, almost "Restaurant Style" Seafood Bisque with Sherry .

So, what's the best way to get Homemade Seafood Bisque ? high-quality stock is key . Don't overcook the seafood or it gets rubbery.

Also, always taste and season! I learned that the hard way. You can make the base ahead of time and add the seafood just before serving!

This Easy Shrimp and Crab Bisque is so good, you'll be making it again and again. Now, go forth and bisque!

Recipe Notes for Your Perfect Crab and Shrimp Seafood Bisque

Making this Crab and Shrimp Seafood Bisque is easier than you might think. Honestly, it's all about the details. It is an example of the many delicious Seafood Soup Recipes .

Here are a few notes to help you nail it. I promise, you'll be serving up a bowl of Restaurant Style Seafood Bisque in no time! Plus who doesn't love a Rich and Creamy Bisque on a cold day?

Presentation is Key, Darling!

Thinking about how to serve your Easy Shrimp and Crab Bisque ? Ladle it into pretty bowls. Swirl a little extra cream on top.

A sprinkle of fresh parsley just elevates the whole thing. Serve it with crusty bread for dipping always a winner.

Some people like some old bay seasoning topping as well. If you want to be extra fancy, a side salad with a light vinaigrette cuts through the richness.

Storage Sensations

Got leftovers of your delicious Seafood Bisque Recipe Easy ? Lucky you! Store it in an airtight container in the fridge for up to 3 days.

For longer storage, freezing is an option. Let it cool completely first. Pop it in a freezer safe container, leaving a little space at the top.

It'll keep for up to 2 months. When reheating, thaw overnight in the fridge. Then, gently warm it on the stove, stirring occasionally.

Avoid boiling, especially if it has cream in it.

Let's Get Adaptable

Want to mix things up with your Homemade Seafood Bisque ? Go for it! For a dairy-free version, swap the heavy cream for coconut milk or cashew cream.

It adds a lovely richness. Feel free to change the ingredients depending on your choice. Or, you can make this recipe with lobster, in which case we can call it Lobster Bisque Recipe .

Nutrition Nuggets

This Creamy Seafood Soup is more than just delicious. It's packed with protein from the crab and shrimp. Seafood also provides important omega-3 fatty acids.

These are great for your heart and brain health!

So, there you have it. A few extra tips to make your Crab and Shrimp Seafood Bisque truly spectacular. Don't be scared to experiment and have fun in the kitchen.

You've got this! Get ready to show off your amazing Shrimp Bisque .

Frequently Asked Questions

Can I make this Crab and Shrimp Seafood Bisque ahead of time? I'm hosting a dinner party, you see.

Absolutely! You can prepare the bisque base (up to the point of adding the crab and shrimp) a day or two in advance. Store it in the refrigerator in an airtight container. When you're ready to serve, simply reheat the base gently, then add the crab, shrimp, cream, and lemon juice as directed in the recipe.

Just remember, like a good cuppa, gentle heat is key to avoid any disasters!

How do I prevent my Crab and Shrimp Seafood Bisque from being too "fishy"? I once made a shrimp cocktail sauce that made me regret my decision for a week.

Freshness is paramount! Use the freshest crab and shrimp you can find. Also, be sure to use a good quality seafood stock this will provide a balanced flavour. Avoid overcooking the shrimp and crab, as this can intensify any "fishy" notes.

And don't be shy with the lemon juice; it brightens the flavours and cuts through any lingering fishiness, like a ray of sunshine after a rainy day.

What's the best way to store leftover bisque? I hate wasting good food!

Store leftover Crab and Shrimp Seafood Bisque in an airtight container in the refrigerator. It's best consumed within 2-3 days for optimal flavour and texture. When reheating, do so gently over low heat, stirring occasionally.

Avoid boiling, as this can cause the cream to separate and curdle, which nobody wants, unless you're trying to make cheese!

I'm allergic to shellfish! Can I make a similar soup with other seafood options?

Certainly! While this is a Crab and Shrimp Seafood Bisque, you can adapt it. You could substitute the crab and shrimp with firm white fish like cod or halibut, cut into bite sized pieces. Just be sure to adjust the cooking time accordingly, as fish generally cooks faster than shrimp.

You might also consider adding some scallops for a touch of sweetness!

My bisque is a bit thin. How can I thicken it without using cornstarch?

No worries, there are a few tricks up our sleeves! You can puree a small portion of the bisque (about a cup) and stir it back into the pot. Alternatively, you can simmer the bisque uncovered for a few minutes, allowing some of the liquid to evaporate.

For a richer option, stir in a tablespoon of mascarpone cheese or crème fraîche at the end; it'll add both thickness and flavour!