Name: Crab and Shrimp Seafood Bisque
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/2 pound cooked shrimp (peeled, deveined, and chopped); 1/2 pound cooked crab meat (shells removed); 1 tbsp olive oil; 1/4 cup celery (finely chopped); 1/4 cup carrot (finely chopped); 1/2 cup onion (finely chopped); 2 cloves garlic (minced); 1 tsp paprika; 1/4 tsp cayenne pepper (optional, for a spicy kick); 1/4 cup all-purpose flour; 2 tbsp tomato paste; 4 cups seafood or chicken broth; 1 cup heavy cream; 2 tbsp sherry (optional); salt (to taste); black pepper (to taste); Fresh herbs (parsley, chives, or dill for garnish)

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You ever have one of those evenings when you need serious comfort but also crave a hint of fancy? That was me last weekend—dragging home after a marathon of meetings, and all I could picture was something rich, something warm and silky. I’d been strolling through a late-afternoon farmers’ market in my head, dreaming of soft onions and sweet carrots.

I ended up stirring together simple veggies, broth, a splash of sherry and plenty of cream. Before I knew it, shrimp and crab were floating in a velvety soup that could hold its own in any cozy bistro. Sound fancy? Maybe. But it’s simpler than you think.

Why You’ll Love It

This bisque manages to feel indulgent without turning into a kitchen marathon. It’s the rare treat that brings a restaurant vibe to your weeknight table:

Creamy, velvety broth that clings to every spoonful.
Sweet crab meat and plump shrimp in each bite.
Paprika and a touch of cayenne for gentle warmth.
Dry sherry adds a layer of depth—Julia Child knew what she was talking about.

It’s the kind of soup that makes you feel like a seasoned cook, even if your last culinary victory was a burnt grilled cheese.

Timing and Servings

From start to finish, you’re looking at roughly 35 minutes. That includes about 10 minutes to chop and prep, then around 25 minutes for everything to simmer and meld. You’ll end up with four generous bowls—perfect for a small gathering or a date night in. If leftovers survive past the first night, they make a killer lunch the next day. For a crowd, just double the batch and use a bigger pot.

Ingredients

½ lb cooked shrimp, peeled, deveined and roughly chopped
½ lb crab meat (lump or claw, shells removed)
1 tbsp olive oil
¼ cup chopped celery
¼ cup diced carrot
½ cup finely chopped onion
2 garlic cloves, minced
1 tsp smoked paprika
¼ tsp cayenne pepper (optional)
¼ cup all-purpose flour
2 tbsp tomato paste
4 cups seafood or chicken broth
1 cup heavy cream
2 tbsp dry sherry (optional but adds great flavor)
Salt and black pepper, to taste
Fresh parsley or chives, chopped, for garnish

Directions

Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add celery, carrot and onion; sauté until they start to soften, about 5 minutes. Toss in garlic and cook for another minute until fragrant.
Stir in the tomato paste, paprika and cayenne. Let that paste caramelize just slightly—around 2 minutes—so its flavors pop.
Sprinkle the flour over the veggies and stir continuously for about 2 minutes. This gives you a smooth roux without any raw taste.
Slowly whisk in the broth, scraping up any bits from the bottom. Bring it to a gentle simmer, then let it bubble away for 10–12 minutes. If you’re using sherry, pour it in now for an extra layer of richness.
Reduce the heat to low and gently stir in the cream. Keep things below a simmer to prevent splitting. Add the shrimp and crab, fold them in carefully, and let everything warm through for about 5 minutes.
Taste and adjust with salt and pepper. If you want a thicker texture, skim off a ladle of broth, whisk in a bit more flour, then stir it back in. Serve hot, garnished with herbs and a side of crusty bread or oyster crackers.
If you prefer an extra-smooth base, ladle half the soup into a blender and puree until silky. Stir it back in before folding in the seafood.

Variations

Feel free to riff on this template:

Swap half the seafood broth for clam juice if you like a brinier edge.
Use coconut milk instead of cream for a dairy-free take—it gives a slightly tropical spin.
Stir in diced bell peppers or a handful of sweet corn with the onions for extra color and crunch.
For a spicier punch, add a few dashes of your favorite hot sauce right before serving.

Storage & Reheating Tips

Leftovers keep nicely for up to two days in an airtight container. When you’re ready to reheat, warm the bisque gently on the stove over low heat. If it’s too thick, splash in a little broth or milk to loosen it. I’d avoid the microwave—it heats unevenly and can make the cream separate. You can also freeze the base in zip-top bags, squeezing out extra air. Lay them flat in the freezer for up to one month. Thaw overnight in the fridge.

FAQs

Can I prep this ahead of time?
Absolutely. You can take it through step 4 a day ahead. Chill the base, then reheat gently and add the seafood at the last minute so it stays tender.

What if my bisque is too thin?
Mix 1 tbsp of flour or cornstarch with 2 tbsp of cold water until smooth. Whisk that into the simmering soup and cook until it thickens to your liking.

Is there a lighter alternative to heavy cream?
Half-and-half or whole milk can work in a pinch. The mouthfeel will be slightly lighter, so keep the heat low and stir often to prevent curdling.

Can I freeze this?
Cream-based soups don’t always love the freezer, as they can separate. If you must, freeze the base without cream and stir in fresh cream when you reheat.

Can I swap in other seafood?
Definitely. Scallops, white fish chunks or even lobster tails can all find a home in this bisque. Just adjust the cooking time so the seafood remains tender.

Which crab should I use?
Fresh lump meat is a luxury, but canned or frozen claw meat works just fine and saves a few dollars. Either way, it’ll taste great.

Conclusion

Next time you need a dinner that feels a bit special—but doesn’t come with a formal dress code—this crab and shrimp bisque has your back. It’s proof that a few simple ingredients, a little patience and a splash of sherry can turn an ordinary evening into something memorable. So grab a spoon, garnish with herbs, and don’t be surprised if this recipe becomes your new go-to for easy culinary elegance. Be sure to tag me on Instagram if you try it—nothing makes me happier than seeing your kitchens in action.