I still remember the first time I stirred a pot of seafood bisque for friends — the kitchen filled with a salty, buttery aroma and everyone hovered by the stove. This Crab and Shrimp Seafood Bisque is that kind of cozy, impressive bowl: velvety cream, sweet crab meat, and tender shrimp. It’s perfect when you want restaurant flavors at home without a multi-day prep, and if you enjoy rich weeknight comforts you might also like this savory pasta I often make alongside seafood dishes — skillet Italian sausage and butternut squash pasta pairs well for variety.
Why you’ll love this dish
This bisque blends the sweetness of lump crab and the firm texture of shrimp into a creamy, skillet-friendly soup that feels luxurious but comes together quickly. It’s an excellent choice when you want:
- A restaurant-style starter for dinner parties without fuss.
- A comforting single-pot dinner on chilly nights.
- A way to use leftover cooked shellfish or time-saving store-bought crab meat.
It’s also flexible: use a good-quality seafood stock or a quick homemade fish stock, and the roux (butter + flour) gives the bisque a silky body that makes it feel indulgent even with minimal ingredients.
“Smooth, rich, and intensely seafood-forward — this bisque tasted like it belonged on a bistro menu. Perfect for a cozy dinner.” — a friend after my first batch
How this recipe comes together
Short overview: you build a simple roux, add stock to make a silky base, simmer the seafood briefly until just cooked, then finish with cream. The whole process is about timing: cook the roux just enough to lose the raw flour taste, don’t overcook the shrimp, and heat the cream gently so it doesn’t split.
High-level steps:
- Sauté aromatics in butter to start the flavor base.
- Make a quick roux to thicken the soup.
- Whisk in seafood stock to form a smooth bisque base.
- Simmer briefly, then add crab and shrimp to finish.
- Fold in cream off the heat and season to taste.
What you’ll need
- 1 lb crab meat (lump or claw; pick over for shells). Substitute: canned crab in a pinch, drained.
- 1 lb shrimp, peeled and deveined (16–20 count works well). Substitute: scallops or firm white fish if preferred.
- 1 medium onion, diced (yellow or sweet).
- 2 cloves garlic, minced.
- 3 cups fish or seafood stock (homemade is best; low-sodium store-bought works).
- 1 cup heavy cream (for a lighter version use half-and-half, but richness will be reduced).
- 2 tbsp butter.
- 1 tbsp all-purpose flour.
- Salt and freshly ground black pepper, to taste.
- Fresh herbs (thyme or parsley) for garnish.
Notes: If you want a smoother bisque, blend briefly with an immersion blender before adding the seafood. For a gluten-free version, swap the flour for a cornstarch slurry (mix 1 tbsp cornstarch with 1–2 tbsp cold water and stir in at the end while simmering).
Step-by-step instructions
- Melt the butter in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent and fragrant, about 4–6 minutes.
- Sprinkle in the flour and stir constantly for about 1 minute to cook out the raw flour flavor. Keep the mixture bubbling but not browning.
- Gradually pour in the seafood stock while whisking steadily to prevent lumps. Bring the mixture to a gentle simmer.
- Once simmering, add the crab meat and the peeled, deveined shrimp. Simmer just until the shrimp turn pink and opaque, about 3–4 minutes (do not overcook).
- Reduce the heat to low. Stir in the heavy cream and warm through for 1–2 minutes — do not boil after adding cream to avoid curdling.
- Taste and season with salt and freshly ground black pepper. If the bisque tastes flat, a small squeeze of lemon brightens the flavors.
- Ladle into bowls and garnish with chopped fresh thyme or parsley. Serve hot.
Tip: If using pre-cooked crab, add it at the same time as the shrimp just long enough to heat through so it stays tender.
Best ways to enjoy it
Serve the bisque in warmed bowls to keep it hot longer. Pairings that complement the richness:
- A crisp green salad with a lemon vinaigrette to cut the creaminess.
- Crusty bread or a warm baguette for dunking.
- For a more indulgent pairing, try a panini or grilled cheese — a sweet and tangy grilled cheese with brie, apple, and cranberry makes a lovely contrast to the seafood and creaminess: sweet and savory grilled cheese with brie, apple, cranberry.
- A light, unoaked white wine (Sauvignon Blanc or a dry Riesling) or a crisp sparkling wine.
For presentation, ladle the bisque into shallow bowls, sprinkle herbs on top, and finish with a small drizzle of extra cream or a few whole crab pieces for visual appeal.
Storage and reheating tips
- Refrigerate: Cool the bisque to room temperature (within 2 hours), then store in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat, stirring frequently. If the soup has thickened in the fridge, add a splash of stock or water while reheating to loosen it.
- Freeze: Seafood bisque with cream can be frozen, but cream may change texture when thawed. If you plan to freeze, cool the bisque and freeze in a shallow, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, whisking in a little fresh cream at the end to improve texture.
- Food safety: Do not leave bisque at room temperature for more than 2 hours. Reheat leftovers to steaming hot (165°F/74°C) before serving.
Pro chef tips
- Use cold butter and add it at the end for a glossy finish (monter au beurre). Stir in 1 tablespoon of cold butter just before serving for extra silkiness.
- Avoid overcooking shrimp; they cook in minutes. Overcooked shrimp become rubbery and dominate the delicate crab flavor.
- If you want a deeper flavor, sauté a splash of brandy or dry sherry with the onions and deglaze the pan before adding stock — let the alcohol cook off.
- To remove any shell grit from fresh crab, pick through the meat carefully and rinse in a colander if necessary.
- Adjust thickness: If the bisque is too thin, simmer slightly longer to reduce; if too thick, loosen with extra stock or a bit of milk.
Creative twists
- Spicy: Add a pinch of cayenne, a tablespoon of tomato paste, or a dash of smoked paprika for warmth and color.
- Bouillabaisse-style: Add fennel, saffron, and diced tomato for a Provencal spin.
- Dairy-free: Substitute canned full-fat coconut milk for heavy cream and thicken with a small slurry of cornstarch.
- Shellfish medley: Replace or add mussels and clams (cook until they open) for a briny boost.
- Herb-forward: Finish with chopped tarragon or chives for a fresher finish.
FAQ – Your questions answered
Q: How long does this take to make?
A: Active hands-on time is about 20–30 minutes; total time including prep is roughly 30–40 minutes.
Q: Can I use frozen shrimp and crab?
A: Yes. Thaw completely in the refrigerator overnight and pat dry before adding. If using frozen cooked crab, add it just to warm through to avoid drying it out.
Q: Can I make this ahead of time?
A: You can make the base (without adding seafood) up to 2 days ahead. Store the base chilled and add the seafood and cream just before reheating and serving.
Q: How do I prevent the cream from curdling?
A: Heat the cream gently and avoid boiling after adding it. Reduce the heat to low and warm through slowly.
Q: Is this safe for people with shellfish allergies?
A: No — this recipe contains shellfish. Always label and store leftovers carefully to avoid cross-contamination.
Q: Can I thicken without flour?
A: Yes — use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) stirred in while simmering, or reduce the stock longer to concentrate it.
Enjoy your meal!
Give this bisque a try the next time you want an impressive yet manageable seafood dinner. If you make it, leave a note about what you changed — I love hearing how cooks personalize the flavors.
Crab and Shrimp Seafood Bisque
Ingredients
Method
- Melt the butter in a large pot over medium heat. Add the diced onion and minced garlic; sauté until the onion is translucent and fragrant, about 4–6 minutes.
- Sprinkle in the flour and stir constantly for about 1 minute to cook out the raw flour flavor without browning.
- Gradually pour in the seafood stock while whisking steadily to prevent lumps. Bring the mixture to a gentle simmer.
- Once simmering, add the crab meat and shrimp. Simmer just until the shrimp turn pink and opaque, about 3–4 minutes. Avoid overcooking.
- Reduce the heat to low. Stir in the heavy cream and warm through for 1–2 minutes without boiling.
- Taste and season with salt and freshly ground black pepper. A squeeze of lemon may brighten the flavors.
- Ladle into warmed bowls and garnish with chopped fresh thyme or parsley. Serve hot.