This Crab and Shrimp Seafood Bisque is rich and luxurious, perfect for those special occasions or when you’re simply in the mood for something extra decadent. Shrimp and crab pair with a creamy, spicy broth to make a delicious seafood soup sure to impress. It’s easy to prepare, and filled with fresh ingredients, providing the ideal combination of savory seafood, seasoning and creamy-deliciousness.

Ingredients:

1/2 pound cooked shrimp, peeled, deveined and chopped
Shrimp provides sweet flavor, brine and a meaty texture in the bisque.
1/2 pound cooked crab meat (shells removed)
Crab meat adds a sweet, subtle flavor that complements the shrimp.
1 tablespoon olive oil
The vegetables are sautéed in olive oil, contributing a mild flavor base to the bisque.
1/4 cup finely chopped celery
Celery introduces a gentle crunch and a bright, savory taste.
¼ cups finely diced carrot
The carrots provide a bit of sweetness which balances out the savory flavors of the seafood.
1/2 cup onion, finely chopped
Onions form a base that becomes sweet and caramelized, deepening the bisque.
2 garlic cloves, minced
The garlic adds depth with its aromatic, savory punch.
1 teaspoon paprika
Paprika gives the bisque a mild smokiness and adds to its rich color.
1/4 teaspoon cayenne pepper (optional: for extra heat)
Cayenne pepper provides the bisque with a little kick. Adjust to suit your taste for heat.
1/4 cup all-purpose flour
Flour thickens the bisque and ensures a smooth, velvety texture.
2 tablespoons tomato paste
Tomato paste introduces richness and a touch of acidity, helping balance the bisque’s creaminess.
4 cups of seafood or chicken broth
The broth is the delicious foundation of the bisque. Use seafood broth for deeper seafood flavor or chicken broth for a lighter flavor.
1 cup heavy cream
The addition of heavy cream gives the bisque richness and smoothness, resulting in a luxurious mouthfeel.
2 tablespoons sherry (optional)
Sherry adds sweetness and complexity to the bisque. You can skip this step if you’d like, but it adds lovely flavor at depth.
Salt, to taste
Affinage the bisque so that all the other flavors are lifted.
Black pepper, to taste
Adds a gentle heat and complements the creaminess of the bisque.
Chopped fresh herbs for a garnish (parsley, chives or dill)
Chopped fresh herbs give the completed bisque brightness and a hit of color, too, for beautiful presentation and flavor.

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Instructions:

Step 1: Sauté the Vegetables

In large pot or Dutch oven, heat olive oil over medium heat. Add the celery, carrot, and onion, and sauté for about 5 minutes, or until the vegetables have softened.
Add the garlic and sauté for 1 minute more, until fragrant.

Step 2: Create the Base

Add the tomato paste, paprika and cayenne (if using), and cook for another 1 to 2 minutes, letting the tomato paste caramelize a bit and the spices bloom.

Step 3: Stir in the Flour and Broth

Add the all-purpose flour to the top of the vegetables and stir constantly for 2 minutes, forming a roux.
Gradually add the seafood or chicken broth, whisking continuously to avoid lumps. Reduce the mixture to a gentle simmer.

Step 4: Simmer and thicken the bisque

Let the soup simmer for 10-12 minutes, stirring occasionally, until the bisque starts to thicken. If you’re using sherry, stir it in at this point for added depth of flavor.

Step 5: Add the cream and seafood

Reduce the heat to medium-low and stir in the heavy cream. Heat the bisque through but do not bring to a boil.
Carefully stir in the chopped shrimp and crab meat, cooking for an additional 5 minutes to heat through.

Step 6: Season and Serve

Season bisque to taste with salt and black pepper.
Take off the heat and ladle the bisque into bowls.
Garnish with fresh herbs such as parsley, chives, or dill for added color and flavor.

Serving and Storage Tips:

How to Serve: Always serve the bisque warm with a side of crusty bread or oyster crackers to soak up the rich broth. You could also drizzle a bit of extra cream on the top for an over-the-top presentation.
Storage: Leftover bisque will last in an airtight container in the refrigerator for 2 days. Gently reheat on the stovetop but do not let the soup come to a boil, which will cause the cream to separate.

Helpful Notes:

Broth choice: Seafood broth creates terrific flavor, but chicken broth works well if that’s what you have.
Consistency: You can make a smoother bisque by puréeing the soup with an immersion blender before you add the shrimp and the crab, leaving some lumps for texture.
Crab Variety: Lump crab meat is perfect if you want a luxury texture, but claw meat is a more economical option if you’re looking to save a few bucks.

Tips from Well-Known Chefs:

Chef Emeril Lagasse: “Taste and adjust your seasoning as you go, especially when cooking seafood. Salt brings out the best in the taste of the sea.”
Chef Julia Child: “A splash of sherry in a bisque contributes a complexity and depth that elevates the dish to another plane.”

Frequently Asked Questions:

Q1: Do I have to use frozen shrimp and crab?

A1: Yes! Just be sure to fully thaw the shrimp and crab meat before using them in the recipe. Pat them dry to not put more water into the bisque.

Q2: What can I use instead of the heavy cream?

A2: In a lighter version, you can use half-and-half or whole milk, but your bisque lwon’t be as rich and creamy.

Q3: What if I want to add other seafood to the bisque?

A3: Absolutely! Scallops or lobster are nice additions for a fancier bisque. Just don’t leave them hanging too long.

Q4: What do I do if the bisque is too thin?

A4: If the bisque is too thin, you can let it simmer a little longer to thicken, or whisk together a slurry of 1 tablespoon flour and 2 tablespoons cold water, and stir it into the bisque and simmer until thickened.

Q5: Can I prepare this bisque in advance?

A5: Absolutely, you can do the bisque a day in advance and store it in the refrigerator. Add the seafood while reheating, so that it doesn’t overcook.

Q6: Can I omit the sherry?

A6: Yes! The sherry gives depth, but it’s optional. If you skip it, add a splash of lemon juice or white wine for a bright note.

Q7: Can I turn this into a gluten-free bisque?

A7: Yes! To thicken the soup see the recipe in the link above for replacing the all-purpose flour with cornstarch or gluten-free flour blend.

Q8: What kind of crab is best to use?

A8: For the best flavor and texture, fresh lump crab meat is of course preferred for its sweetness, but canned crab meat is also a good option for budget-minded cooks.

Q9: Can I add vegetables such as corn or bell peppers to this bisque?

A9: Yes! You can also add veggies like corn, bell peppers or even peas for additional texture and flavor to the bisque.

Q10: How do I make this bisque spicier?

A10: Bump up the cayenne pepper or add a splash of hot sauce or red pepper flakes for more heat.

This Crab and Shrimp Seafood Bisque is a formal and cozy dish that’s perfect for anyone who adores seafood. Creamy broth, tender shrimp, sweet crab meat: The recipe is a true star for special occasions, or for an indulgent night at home. Enjoy!