Rich, velvety, and packed with tender seafood—this bisque is pure comfort in a bowl. The creaminess paired with the natural sweetness of crab and shrimp is a match made in culinary heaven.
My mom used to make this every New Year’s Eve, and it always felt like we were dining in a fancy restaurant. Now, it’s my go-to dish when I want to impress guests or simply treat myself after a long day. Trust me—this creamy crab and shrimp seafood bisque is soul-soothing magic.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups seafood stock (or chicken broth)
- 1/2 cup white wine (optional)
- 1 cup heavy cream
- 1/2 cup milk
- 1 tsp Old Bay seasoning
- 1/4 tsp paprika
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 lb cooked shrimp, chopped
- 1/2 lb lump crab meat
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
Instructions
Melt butter and olive oil in a large pot over medium heat.
Add onion and sauté until soft, about 5 minutes. Add garlic and cook for another minute.
Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
Gradually whisk in seafood stock and wine until smooth. Bring to a simmer and cook for 5–7 minutes.
Stir in cream, milk, Old Bay, paprika, salt, and pepper. Simmer gently for 10 minutes.
Add shrimp and crab, then stir in lemon juice. Cook another 5–6 minutes until seafood is heated through.
Remove from heat, garnish with parsley, and serve warm with crusty bread or oyster crackers.
Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 380 |
| Protein | 22g |
| Carbohydrates | 9g |
| Fat | 28g |
| Sodium | 720mg |
Printable Summary
| Creamy Crab and Shrimp Seafood Bisque | |
|---|---|
| Ingredients | Butter, olive oil, onion, garlic, flour, seafood stock, white wine, cream, milk, Old Bay, paprika, salt, pepper, shrimp, crab meat, lemon juice, parsley |
| Instructions | Sauté onion & garlic, make roux, whisk in stock & wine, add cream & seasonings, stir in seafood & lemon juice, simmer, garnish with parsley |
FAQs
Can I use imitation crab or canned crab?
Yes, but fresh or lump crab gives the best flavor and texture.
Is the wine necessary?
It adds depth, but you can skip it or replace with more stock.
Can I freeze leftovers?
It’s best enjoyed fresh. Cream-based soups can separate when frozen, but reheating slowly can help.
What’s a good substitute for Old Bay?
A pinch of celery salt, paprika, and cayenne makes a decent replacement.
