Creamy Crab and Shrimp Bisque Recipe – Easy Comfort Seafood Soup

The first time I ladled a steaming bowl of creamy crab and shrimp bisque into my favorite mug, the aroma alone made me close my eyes and sigh. Rich, briny seafood mingled with the sweet, buttery scent of sautéed onions and garlic—pure, savory magic. You know those chilly evenings when nothing but the coziest comfort food will do? That’s when this seafood soup recipe became my go-to, and honestly, I’ve never looked back.

I stumbled across creamy crab and shrimp bisque almost by accident. Years ago, a friend gifted me a pound of fresh crab meat after a beach trip—lucky, right? I’d always loved tomato-based seafood stews, but I craved something silkier, with more body and that classic French bistro vibe. After plenty of trial runs (some a little too fishy, a few too thin, and one unforgettable batch with way too much sherry), this ultimate comfort soup finally found its groove.

Why do I keep returning to this crab and shrimp bisque? Because it’s a bowl of pure happiness. It’s indulgent without being fussy, easily tailored to what you have on hand, and feels downright special. Whether you’re feeding a crowd or just treating yourself, this creamy crab and shrimp bisque is a seafood soup you’ll crave again and again. If you’re looking for a show-stopping soup that’s surprisingly easy to pull off, you’re in the right spot. Let’s get stirring!

Why You’ll Love This Creamy Crab and Shrimp Bisque Recipe

• Quick & Easy: Ready in about 45 minutes—no marathon simmering, no fancy chef skills required.
• Simple Ingredients: All you need are pantry staples and a few fresh seafood picks. No hunting for hard-to-find spices or specialty stocks.
• Perfect for Special Occasions: This is my top pick for cozy date nights, holiday dinners, or impressing guests at a weekend brunch. It looks restaurant-fancy, but you’ll be surprised how simple it is.
• Crowd-Pleaser: Even folks who claim they’re “not seafood people” end up asking for seconds. Kids love it, too, especially with a hunk of crusty bread for dipping.
• Unbelievably Delicious: The creamy base is luxurious, not heavy. The sweet crab and tender shrimp, balanced with a splash of sherry and a zip of Old Bay seasoning, make every spoonful sing.

What really sets this creamy crab and shrimp bisque apart? It’s the method—blending part of the soup for that signature velvety texture, while leaving plenty of chunky seafood surprises. I’ve tested a dozen versions, but this one nails the flavor balance every time. You can taste the love (and a bit of my stubborn perfectionism) in every bite.

This isn’t just soup—it’s a hug in a bowl. It reminds me of coastal vacations, lazy Sunday suppers, and those rare meals that make you slow down and savor. Whether you’re a seafood pro or a nervous first-timer, you’ll be amazed at how this bisque delivers pure comfort with every creamy, crab-and-shrimp-packed spoonful.

What Ingredients You Will Need

This creamy crab and shrimp seafood bisque recipe keeps things simple but big on flavor. Most of these ingredients are pantry or freezer staples, with a few fresh picks for that wow factor. Here’s what you’ll need (and why they matter):

• Unsalted butter (4 tablespoons / 56g) – For a rich base. Salted works in a pinch, just watch your seasoning.
• Olive oil (1 tablespoon / 15ml) – Helps sauté the veggies without burning the butter.
• Yellow onion (1 medium, finely diced) – Sweet, mellow flavor forms the backbone of the bisque.
• Celery (2 stalks, diced) – Adds subtle earthiness and depth.
• Carrot (1 large, peeled and diced) – For sweetness (and a pretty color boost).
• Garlic cloves (3, minced) – Brightens up the soup with a fragrant punch.
• All-purpose flour (3 tablespoons / 24g) – This thickens the soup, giving you that signature bisque body.
• Tomato paste (2 tablespoons / 30g) – Adds a deep, savory sweetness. I use Mutti brand when I can find it.
• Seafood or chicken broth (4 cups / 950ml) – Homemade is amazing, but boxed works fine. Go low-sodium if you’re watching salt.
• Heavy cream (1 cup / 240ml) – For that irresistible creaminess. Half-and-half works in a pinch, but don’t skimp on real cream for the best texture.
• Dry sherry (1/4 cup / 60ml) – Optional but adds a beautiful, slightly sweet complexity. You can sub white wine or skip if needed.
• Old Bay seasoning (1.5 teaspoons) – Classic seafood flavor. Cajun seasoning works for a spicier kick.
• Dried thyme (1/2 teaspoon) – For a subtle herbal note.
• Bay leaf (1) – Infuses the soup as it simmers; don’t forget to fish it out before blending.
• Sugar (1/2 teaspoon) – Balances the acidity of the tomato and sherry.
• Salt and black pepper – To taste. Always taste and adjust at the end!
• Lump crab meat (8 oz / 225g, picked over for shells) – Go for fresh or high-quality refrigerated canned crab (Phillips is my go-to). Don’t use imitation—it’s just not the same.
• Shrimp (8 oz / 225g, peeled, deveined, chopped into bite-sized pieces) – Fresh or frozen both work. I prefer wild-caught for better flavor.
• Lemon juice (from 1/2 lemon) – Brightens everything at the end.
• Fresh chives or parsley (for garnish) – Totally optional, but they make it pop.

Substitutions & Tips:

• Swap the heavy cream for coconut cream for a dairy-free twist, but expect a subtle coconut flavor.
• No crab? Double the shrimp, or try lobster meat if you’re feeling fancy.
• Use gluten-free flour or cornstarch for a gluten-free thickener.
• If you can’t find Old Bay, mix a pinch of celery salt, paprika, and cayenne for a DIY version.

Honestly, don’t stress if you’re missing one veggie or want to tweak the seafood. This bisque is forgiving—just keep that creamy crab and shrimp goodness front and center!

Equipment Needed

You don’t need a pro kitchen to make this creamy crab and shrimp bisque—just a few basic tools:

• Large soup pot or Dutch oven – Heavy-bottomed is best for even heat. I love my enameled cast iron pot for this (less scorching, easier cleanup!).
• Wooden spoon or silicone spatula – For stirring without scratching your cookware.
• Sharp chef’s knife and cutting board – Essential for prepping veggies and seafood.
• Measuring cups and spoons – Accuracy matters for thickening and seasoning.
• Immersion blender or countertop blender – To puree part of the soup for that signature bisque texture. Immersion is easier (less mess), but a countertop blender gets it silky-smooth.
• Ladle – For serving big, generous portions!

Alternatives & Tips:

• If you don’t have an immersion blender, carefully transfer batches to a regular blender (just don’t overfill—and vent the lid to avoid hot splatters!).
• For small kitchens, a sturdy nonstick pot works in a pinch, though you’ll want to stir more often to prevent sticking.
• Keep knives sharp—they’re safer and make prep much faster. I just use an inexpensive pull-through sharpener and it does the trick.

A quick rinse of your immersion blender right after using saves SO much scrubbing later—trust me, I learned that the hard way.

How to Make Creamy Crab and Shrimp Bisque

1. Sauté the Veggies (8 minutes):
   In your soup pot, melt 4 tablespoons (56g) of butter with 1 tablespoon (15ml) of olive oil over medium heat. Add 1 diced onion, 2 diced celery stalks, and 1 diced carrot. Cook, stirring often, until the veggies are soft and fragrant—about 6-8 minutes. (Tip: Don’t rush this step! Let them get tender, but not browned.)
2. Add Garlic and Tomato Paste (2 minutes):
   Stir in 3 minced garlic cloves and cook for 30 seconds, just until fragrant. Add 2 tablespoons (30g) tomato paste and cook, stirring constantly, for 1-2 minutes. The paste should darken slightly—this builds flavor.
3. Make the Roux (2 minutes):
   Sprinkle 3 tablespoons (24g) of flour over the veggies. Stir well, making sure the flour is fully incorporated and cooks for about 2 minutes. It will look a bit pasty—don’t worry!
4. Add Liquids and Seasonings (5 minutes):
   Slowly whisk in 4 cups (950ml) of seafood or chicken broth, scraping up any bits from the bottom. Add 1/4 cup (60ml) dry sherry, 1.5 teaspoons Old Bay, 1/2 teaspoon dried thyme, 1 bay leaf, 1/2 teaspoon sugar, and a generous pinch of salt and pepper. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes. (Warning: Don’t boil hard, or the cream later might curdle!)
5. Blend for Creaminess (3 minutes):
   Remove the bay leaf. Use an immersion blender to puree about half the soup right in the pot. You want it mostly smooth, but leave some veggie bits for texture. (If using a countertop blender, work in small batches—careful, it’s hot.)
6. Add Seafood and Cream (5 minutes):
   Stir in 1 cup (240ml) heavy cream, 8 oz (225g) crab meat, and 8 oz (225g) chopped shrimp. Simmer gently for 4-5 minutes, until the shrimp are pink and cooked through. (Don’t overcook—the seafood can get rubbery!)
7. Finish and Adjust (2 minutes):
   Squeeze in the juice from half a lemon. Taste, then add more salt, pepper, or Old Bay if needed. If the bisque is too thick, add a splash of broth or cream.
8. Serve Hot:
   Ladle into bowls, garnish with chopped chives or parsley, and a grind of fresh black pepper. Serve with warm baguette or oyster crackers for dunking.

Troubleshooting:

• Soup too thin? Simmer uncovered a few extra minutes to reduce.
• Soup too thick? Add broth or cream, a splash at a time.
• Seafood not cooked? Keep simmering until shrimp is opaque and pink.

My personal tip: prep the seafood while the veggies cook, and you’ll have everything ready to go—no frantic multitasking!

Cooking Tips & Techniques

Making creamy crab and shrimp bisque isn’t tricky, but a few pro tips can make your soup restaurant-worthy every time:

• Don’t Rush the Sauté: Let your onions, celery, and carrot soften slowly. This builds sweetness and depth—no shortcuts here.
• Deglaze Like You Mean It: When you add sherry, scrape up every browned bit from the bottom. Those caramelized pieces = big flavor.
• Don’t Boil After Adding Cream: Keep the heat gentle once the dairy goes in. A rolling boil can split the soup or make it grainy (been there, regretted that).
• Puree Only Partly: Blending just half the soup gives you a creamy base and nice bites of veggies and seafood. All-smooth is too bland; all-chunky isn’t bisque.
• Fresh vs. Canned Seafood: Fresh is always best, but high-quality refrigerated crab (like Phillips) works great. Just make sure there are no shell bits—nothing ruins a silky soup like a crunch of shell.
• Taste and Adjust: The saltiness of your broth, the sweetness of your crab, and even the acidity of your tomatoes can change. Always taste at the end and tweak as needed.
• Multitasking Hack: While the soup simmers, wash up your prep tools or slice bread for serving—it’ll save you a pile of dishes later.

I once forgot to remove the bay leaf before blending—don’t do that. The flavor was, um, intense. Lesson learned: always double-check for “hidden” aromatics before you puree.

Variations & Adaptations

This creamy crab and shrimp bisque is endlessly adaptable—here’s how I (and you!) can switch it up:

• Low-Carb & Keto: Swap the flour for 2 tablespoons (16g) almond flour or a cornstarch slurry. Use extra heavy cream for richness.
• Dairy-Free: Use olive oil instead of butter and full-fat coconut milk or a rich plant-based cream. The flavor will be a bit different, but still delicious.
• Spicy Cajun Twist: Use Cajun seasoning in place of Old Bay, and add a diced jalapeño with the veggies. My family loves this for a little kick!
• Seasonal Swap: In summer, add 1 cup of fresh sweet corn kernels with the seafood. In winter, toss in a handful of baby spinach at the end for color and nutrition.
• Different Seafood: No crab or shrimp? Use lobster, scallops, or even chunks of firm white fish. Just watch the cook time so nothing gets rubbery.
• Allergen Adaptations: For shellfish allergies, try using only fish (like cod or haddock). For a gluten-free version, use gluten-free flour or cornstarch.

My personal favorite? I once tossed in leftover grilled corn and a splash of smoky paprika—total game changer. Don’t be afraid to make this bisque your own!

Serving & Storage Suggestions

Serve your creamy crab and shrimp bisque piping hot, garnished with a sprinkle of fresh chives or parsley. I love it in wide, shallow bowls with a swirl of cream on top (looks so pretty in photos!). Pair with toasted baguette slices, oyster crackers, or even a simple green salad.

This seafood soup is rich enough to stand alone as a main dish, but it’s also amazing as a starter for a special meal—think holiday feasts or celebratory dinners. For drinks, a crisp white wine or sparkling water with lemon is perfect.

Storage: Let the bisque cool completely, then transfer to a sealed container. Refrigerate for up to 3 days. The flavors get even better overnight! For longer storage, freeze in airtight containers for up to 2 months—just thaw gently in the fridge and reheat slowly on the stove (don’t boil, or the cream may separate).

Reheating Tips: Warm gently over low heat, stirring often. If the soup thickens too much, whisk in a splash of broth or cream until it’s just right.

Nutritional Information & Benefits

One bowl of creamy crab and shrimp bisque (about 1.5 cups, or 350ml) is packed with protein from the crab and shrimp, plus healthy fats from olive oil and cream. Expect roughly:

• Calories: 320
• Protein: 20g
• Carbohydrates: 14g
• Fat: 20g

This seafood soup is naturally gluten-free if you use cornstarch or gluten-free flour, and can be dairy-free with a simple swap. Shellfish is the main allergen, so be mindful if serving to a crowd. Vitamin-rich carrots and celery sneak in extra nutrition, too.

For me, this bisque is comfort food that fits into a balanced lifestyle—rich, but not over-the-top, and full of nourishing ingredients that keep me full and happy.

Conclusion

If you’re looking for the ultimate comfort soup, this creamy crab and shrimp bisque is honestly the answer. It’s simple enough for a weeknight, special enough for a party, and—best of all—totally customizable. I love how every bowl feels like a little celebration, whether it’s just me at the kitchen counter or a tableful of friends.

Don’t be afraid to riff on the basics, add your favorite seafood, or sneak in extra veggies. That’s the beauty of home cooking—it’s always a bit personal! If you try this recipe, let me know how it turned out, what tweaks you made, or if you managed to save any leftovers (I rarely do!).

Ready to stir up some comfort? Grab your spoon, share your thoughts below, and pin this recipe for your next cozy night in. Happy cooking, friend!

Frequently Asked Questions

Can I use frozen shrimp and crab for this bisque?

Absolutely! Just thaw them fully and pat dry before adding to the soup. Frozen works great, especially out of season.

What’s the best way to avoid a grainy texture in the bisque?

Don’t boil after adding cream—keep the heat low and blend only part of the soup for maximum silkiness.

How can I make this crab and shrimp bisque gluten-free?

Swap the flour for cornstarch or your favorite gluten-free blend. Use the same amount and mix with a splash of broth to make a slurry before adding.

Can I make this seafood bisque ahead of time?

Yes! The flavors deepen overnight. Store in the fridge and reheat gently. Just wait to add the fresh herbs until serving for best flavor.

What can I use instead of sherry?

White wine works well, or you can skip the alcohol entirely—just add an extra squeeze of lemon juice at the end for brightness.

Creamy Crab and Shrimp Bisque

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• Author: Tailor Madison
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This creamy crab and shrimp bisque is a luxurious, comforting seafood soup with a velvety texture and rich flavor, perfect for cozy nights or special occasions. It features sweet crab, tender shrimp, and a touch of sherry in a creamy, savory broth.

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Ingredients

Scale 1x2x3x

• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 2 stalks celery, diced
• 1 large carrot, peeled and diced
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 4 cups seafood or chicken broth
• 1 cup heavy cream
• 1/4 cup dry sherry (optional, or substitute white wine)
• 1.5 teaspoons Old Bay seasoning
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon sugar
• Salt and black pepper, to taste
• 8 oz lump crab meat, picked over for shells
• 8 oz shrimp, peeled, deveined, chopped into bite-sized pieces
• Juice from 1/2 lemon
• Fresh chives or parsley, for garnish (optional)

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Instructions

1. In a large soup pot, melt butter with olive oil over medium heat. Add diced onion, celery, and carrot. Sauté, stirring often, until vegetables are soft and fragrant, about 6-8 minutes.
2. Stir in minced garlic and cook for 30 seconds until fragrant. Add tomato paste and cook, stirring constantly, for 1-2 minutes until slightly darkened.
3. Sprinkle flour over the vegetables and stir well, cooking for about 2 minutes until fully incorporated.
4. Slowly whisk in seafood or chicken broth, scraping up any bits from the bottom. Add dry sherry, Old Bay seasoning, dried thyme, bay leaf, sugar, and a generous pinch of salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
5. Remove the bay leaf. Use an immersion blender to puree about half the soup in the pot, leaving some texture. (If using a countertop blender, blend in small batches and return to the pot.)
6. Stir in heavy cream, crab meat, and chopped shrimp. Simmer gently for 4-5 minutes, until shrimp are pink and cooked through. Do not overcook.
7. Squeeze in lemon juice. Taste and adjust seasoning with more salt, pepper, or Old Bay if needed. If the bisque is too thick, add a splash of broth or cream.
8. Ladle into bowls, garnish with chopped chives or parsley, and serve hot with baguette or oyster crackers.

Notes

For a gluten-free version, substitute flour with cornstarch or gluten-free flour. Use coconut cream for a dairy-free twist. Do not boil after adding cream to avoid curdling. Taste and adjust seasoning at the end. Fresh or high-quality refrigerated crab is best; avoid imitation crab. Soup can be made ahead and flavors improve overnight. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Cuisine: French-American

Nutrition

• Serving Size: 1.5 cups (about 350ml)
• Calories: 320
• Sugar: 5
• Sodium: 900
• Fat: 20
• Saturated Fat: 10
• Carbohydrates: 14
• Fiber: 2
• Protein: 20

Keywords: seafood bisque, crab bisque, shrimp bisque, creamy soup, comfort food, easy seafood soup, special occasion soup, French bisque, holiday soup, shellfish soup