Creamy Seafood Bisque with Crab and Shrimp is a rich, comforting soup that brings together tender seafood and a smooth, velvety base. The combination of sweet crab meat and succulent shrimp gives the bisque its signature seafood flavor, while butter, celery, green onions, garlic, tomato paste, and seafood stock create a savory foundation. Whole milk and heavy cream add the luxurious texture that makes every spoonful feel wonderfully indulgent.
This bisque is elegant enough for a special meal but simple enough to prepare for a cozy dinner at home. The seafood is added toward the end of cooking, allowing the shrimp to remain tender and the delicate crab meat to retain its texture. Old Bay seasoning, sweet paprika, and a touch of cayenne provide warmth and depth, while fresh parsley and lemon juice brighten the finished soup.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Ingredients
For the Seafood
- 8 oz (225 g) lump crab meat, picked over for shells
- 8 oz (225 g) large shrimp, peeled, deveined, and chopped into bite-size pieces
For the Bisque Base
- 4 tablespoons (56 g) unsalted butter
- 1/2 cup finely diced celery
- 1/3 cup sliced green onions, plus more for garnish
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 cups (480 ml) seafood stock, warmed
- 1 cup (240 ml) whole milk, warmed
- 1 1/2 cups (360 ml) heavy cream, warmed
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper, optional
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fresh lemon juice, plus more to taste
Instructions
1. Prepare the Seafood
Begin by carefully checking the lump crab meat and removing any pieces of shell you may find. Keep the crab intact as much as possible so the finished bisque has pleasant pieces of seafood throughout.
Next, prepare the shrimp by making sure they are peeled and deveined. Chop the shrimp into bite-size pieces so they are easy to enjoy in each spoonful. Set both the crab and shrimp aside and keep them chilled while you prepare the creamy soup base.
2. Soften the Aromatics
Place a heavy pot over medium heat and add the unsalted butter. Allow the butter to melt completely without letting it brown.
Add the finely diced celery and sliced green onions. Cook them for about 4 to 5 minutes, stirring regularly, until they become tender and fragrant. The vegetables should soften without becoming heavily browned, as the goal is to build a delicate flavor base for the bisque.
Add the minced garlic and cook for approximately 30 seconds, stirring continuously. This short cooking time is enough to release the garlic’s aroma while preventing it from becoming bitter.
3. Create the Roux
Sprinkle the all-purpose flour evenly over the softened vegetables. Stir continuously until the flour is fully incorporated and there are no dry patches remaining.
Add the tomato paste and continue cooking for 1 to 2 minutes, stirring constantly. This allows the flour and tomato paste to cook into the butter and vegetables while developing a deeper, more rounded flavor.
4. Add the Liquids
Slowly pour the warmed seafood stock into the pot while whisking continuously. Adding the stock gradually helps create a smooth mixture and prevents lumps from forming.
Once the seafood stock has been incorporated, gradually whisk in the warmed whole milk and heavy cream. Continue stirring until the mixture is smooth and evenly combined.
5. Season and Simmer
Stir in the Old Bay seasoning, sweet paprika, and cayenne pepper if using. Season with salt and black pepper to taste.
Keep the heat low enough to maintain a gentle simmer rather than a vigorous boil. Allow the bisque to simmer for about 12 to 15 minutes, stirring frequently. During this time, the flour will thicken the soup and the flavors will gradually come together.
The finished base should become lightly thickened and creamy, with enough body to coat the back of a spoon.
6. Add the Shrimp
Once the bisque has thickened, gently stir in the chopped shrimp. Cook for approximately 3 to 4 minutes, or just until the shrimp become pink and opaque.
Avoid cooking the shrimp longer than necessary, as overcooking can make them firm and rubbery. The shrimp should remain tender while absorbing the flavors of the creamy broth.
7. Finish with the Crab
Gently fold the lump crab meat into the bisque. Because crab meat is delicate, stir carefully so that the pieces remain intact rather than breaking apart completely.
Warm the crab in the soup for about 1 to 2 minutes. There is no need for prolonged cooking at this stage; the goal is simply to warm the crab while preserving its delicate texture.
Remove the bisque from the heat and stir in the chopped fresh parsley and fresh lemon juice. Taste the soup and add a little more lemon juice if desired, adjusting the salt and black pepper to suit your preference.
8. Serve
Ladle the creamy seafood bisque into serving bowls while it is hot. Finish each bowl with additional sliced green onions for a fresh, attractive garnish.
Serve immediately while the bisque is warm, creamy, and full of tender pieces of crab and shrimp.