Dinner

Crab and Shrimp Seafood Bisque Recipe

ByHugo Harnd October 22, 2025October 22, 2025

Introduction

This Crab and Shrimp Seafood Bisque is a rich, creamy delight perfect for seafood lovers. Packed with tender shrimp and crab meat, it offers a comforting, flavorful experience that’s surprisingly easy to make at home.

A white square bowl filled with creamy, light orange chowder that has visible small chunks of potatoes, vegetables, and herbs mixed inside, creating a textured surface. On top, two small bright green parsley leaves sit as garnish in the center. A silver spoon with a hint of the chowder dips into the bottom left side of the bowl. The bowl is placed on a dark wooden table next to a navy blue woven cloth and a wooden salt container, with a white marbled surface background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Tbsp. Butter
⅓ C. Celery, chopped
⅓ C. Green onions, chopped
1 ½ C. Heavy whipping cream
2 C. Whole milk
3 Tbsp. Flour
1 Tbsp. Tomato paste
8 oz. Cooked shrimp, cut into pieces
8 oz. Crab meat
1 tsp. Old Bay seasoning
Salt and pepper to taste

Instructions

Step 1: Melt the butter in a saucepan over medium heat.
Step 2: Add the chopped celery and green onions, sautéing until they begin to soften.
Step 3: Stir in the flour and cook for another minute to form a roux.
Step 4: Warm the milk in the microwave, then gradually whisk it into the saucepan to avoid lumps.
Step 5: Whisk in the heavy whipping cream, tomato paste, Old Bay seasoning, and season with salt and pepper.
Step 6: Bring the mixture to a low simmer and cook until the bisque thickens.
Step 7: Stir in the shrimp and crab meat, cooking just until heated through.
Step 8: Serve hot, garnished with fresh parsley if desired.

Tips & Variations

For a deeper flavor, sauté a small amount of garlic with the celery and green onions.
Use seafood stock instead of milk for a richer seafood taste.
Swap Old Bay seasoning for Cajun spice if you prefer a bit more heat.
Add a splash of white wine during the simmering stage for extra depth.

Storage

Store leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling after adding the cream and seafood to maintain texture and flavor.

How to Serve

Two white square bowls filled with creamy soup that has visible chunks of vegetables and possibly seafood, giving the soup a thick texture with white and light orange colors. Each bowl is garnished with a small green parsley leaf on top. Metal spoons rest inside both bowls at the edges. The bowls are placed on a wooden surface with a small round wooden container filled with coarse salt nearby. Some parsley leaves are scattered around the bowls, and a dark blue cloth is partially visible under the nearest bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp and crab for this bisque?

Yes, just be sure to thaw and drain them thoroughly before adding to prevent excess water from thinning the bisque.

Is it possible to make this bisque dairy-free?

You can substitute heavy cream and milk with coconut milk or a dairy-free cream alternative, but the flavor and texture will be slightly different.