There's nothing quite like a rich and creamy bowl of Crab and Shrimp Seafood Bisque to warm your soul. With its velvety texture and perfectly balanced seafood flavors, this dish is pure comfort in a bowl.

I first fell in love with seafood bisque on a chilly evening at a small coastal bistro. One spoonful of that silky, flavorful broth, brimming with tender crab and shrimp, and I knew I had to recreate it at home. After some trial and error, I crafted the perfect version—simple enough for a weeknight but impressive enough for a special occasion.

Why You'll Love This Crab and Shrimp Seafood Bisque

Get ready to fall in love with this luxurious seafood bisque. It’s creamy, indulgent, and packed with succulent crab and shrimp, making every spoonful a delight.

First, it's surprisingly easy to make. While it tastes like something from a fine dining restaurant, this bisque comes together in about 40 minutes, making it a fantastic option for both quick meals and special dinners.

The flavors are absolutely divine. The natural sweetness of shrimp and crab melds beautifully with the rich, velvety broth, while a hint of sherry adds depth and complexity.

It’s also a fantastic make-ahead meal. The flavors deepen as it sits, so leftovers (if you have any!) taste even better the next day.

And let’s not forget how customizable it is. Whether you prefer a chunkier bisque or a smooth, blended texture, this recipe can be adapted to your preference with just a few tweaks.

Ingredients Notes

The beauty of this Crab and Shrimp Seafood Bisque lies in its simple yet high-quality ingredients. Choosing the right ones will ensure a flavorful, restaurant-quality dish.

Shrimp forms the backbone of the seafood flavor. Opt for raw, deveined shrimp with the shells on—those shells will be used to create a deeply flavorful broth. If you only have pre-cooked shrimp, add them at the very end to prevent overcooking.

Crab meat adds a sweet, delicate contrast to the shrimp. Lump crab meat is ideal for a heartier bisque, while claw meat provides a more intense crab flavor. If using canned or packaged crab, be sure to drain it well before adding it to the soup.

Heavy cream is key to achieving the signature silky texture of bisque. If you prefer a lighter version, half-and-half works, but the final dish won’t be quite as rich.

Sherry or white wine enhances the seafood’s natural sweetness and adds depth to the broth. Dry sherry is preferred, but if you don’t have any, a good-quality white wine like Sauvignon Blanc is a great substitute.

Seafood or chicken broth creates the base of the bisque. If you have time, making a homemade shrimp stock using the shrimp shells will add an extra layer of flavor.

Aromatics like onion, garlic, and celery provide a subtle, savory depth that rounds out the dish. Fresh ingredients are best, but in a pinch, a dash of onion or garlic powder can work.

A blender or immersion blender will help achieve a smooth, restaurant-quality texture, but if you prefer a chunkier bisque, you can simply mash the ingredients with a fork or potato masher.

How To Make This Crab and Shrimp Seafood Bisque

Making this bisque is easier than you think, and the results are well worth the effort. Let’s walk through the steps.

Start by preparing the shrimp stock. In a large pot, heat a bit of butter over medium heat. Add the shrimp shells and sauté for a few minutes until they turn pink and fragrant. Pour in the seafood broth (or chicken broth) and let it simmer for about 15 minutes. Strain out the shells and set the flavorful broth aside.

Next, sauté the aromatics. In the same pot, melt more butter and add chopped onions, celery, and garlic. Cook until softened and fragrant, about 5 minutes. Stir in a bit of tomato paste for color and depth, then deglaze the pan with sherry or white wine. Let it simmer for a minute to cook off the alcohol.

Now it’s time to create the creamy base. Sprinkle in a bit of flour and stir well, letting it cook for a minute to eliminate any raw flour taste. Slowly pour in the prepared broth, stirring constantly to prevent lumps. Allow it to simmer and thicken slightly.

Blend for a silky texture. If you prefer a smooth bisque, use an immersion blender directly in the pot or transfer the mixture to a blender in batches. For a chunkier soup, skip this step and leave the vegetables as they are.

Add the seafood. Lower the heat and stir in the heavy cream, followed by the shrimp and crab meat. Let everything simmer gently for about 5 minutes, just until the shrimp turn pink and opaque. Be careful not to overcook them.

Taste and adjust. Season with salt, pepper, and a dash of cayenne for a touch of heat. If you want an extra depth of flavor, stir in a splash more sherry or a squeeze of fresh lemon juice.

Ladle into bowls and serve warm, garnished with fresh parsley or chives and a side of crusty bread for dipping.

Storage Options

This seafood bisque stores beautifully, making it a great make-ahead meal.

For short-term storage, allow the bisque to cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. The flavors will develop even more as it sits, making leftovers extra delicious.

For longer storage, freeze the bisque in portioned airtight containers for up to 3 months. Keep in mind that dairy-based soups can sometimes separate when frozen, so stir well when reheating.

To reheat, gently warm the bisque over low heat on the stovetop, stirring frequently. Avoid boiling, as high heat can cause the cream to separate. If reheating from frozen, thaw overnight in the refrigerator before warming.

Variations and Substitutions

This bisque is wonderfully versatile, so feel free to customize it to suit your taste and ingredients on hand.

For a lighter version, swap out the heavy cream for half-and-half or whole milk. The texture will be a bit thinner but still deliciously creamy.

Want to add more seafood? Try tossing in some scallops or a handful of cooked lobster meat for an even more luxurious dish.

If you prefer a spicier bisque, add a pinch of cayenne, smoked paprika, or even a dash of hot sauce.

For an extra rich and complex broth, make a homemade seafood stock using shrimp shells, crab shells, and a splash of white wine. It takes a bit more time but adds an unbeatable depth of flavor.

Need a gluten-free option? Simply skip the flour and use cornstarch or arrowroot powder as a thickener instead.

However you choose to make it, this Crab and Shrimp Seafood Bisque is sure to impress. Experiment with different flavors and ingredients, and make it your own—you might just discover your new favorite seafood dish!