This rich, creamy seafood bisque is pure comfort in a bowl. Packed with sweet crab meat, tender shrimp, and deep seafood flavor, it’s elegant enough for special occasions but easy enough to make at home. Serve it with crusty bread and get ready for everyone to ask for the recipe.
Ingredients
200 g crab meat (lump or shredded, fresh or pasteurized)
200 g shrimp, peeled and deveined
2 tablespoons butter
1 onion, finely diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 tablespoons tomato paste
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional, for gentle heat)
½ teaspoon dried thyme
½ teaspoon salt (or to taste)
½ teaspoon black pepper
3 cups seafood stock (or chicken stock)
1 cup heavy cream
½ cup whole milk (optional, for lighter texture)
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
Fresh parsley or chives, finely chopped (for garnish)
Instructions
Heat the olive oil and butter together in a large pot or Dutch oven over medium heat. Once melted and foamy, add the diced onion and cook for 5 to 7 minutes, stirring often, until soft and translucent.
Add the garlic and cook for 30 seconds until fragrant. Stir in the tomato paste, paprika, cayenne (if using), thyme, salt, and black pepper. Cook for 1 to 2 minutes to deepen the flavor.
Sprinkle the flour over the mixture and stir well. Cook for 1 minute to remove the raw flour taste, forming a thick paste.
Slowly pour in the seafood stock while whisking to avoid lumps. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
Add the shrimp to the pot and cook for 3 to 4 minutes, just until pink and opaque. Remove the shrimp with a spoon, roughly chop them, and set aside.
Using an immersion blender, blend the soup until smooth and velvety. If using a regular blender, blend in batches and return to the pot.
Lower the heat and stir in the heavy cream and milk. Add the chopped shrimp, crab meat, Worcestershire sauce, and lemon juice. Gently simmer for 5 minutes, stirring carefully so the crab stays in nice chunks. Do not boil.
Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Serving
Ladle the bisque into bowls and garnish with fresh parsley or chives. Serve hot with crusty bread, garlic toast, or oyster crackers.
Tips and Variations
For extra richness, add a splash of sherry or white wine after cooking the onions and let it reduce before adding flour.
For a smoother bisque, blend a small portion of the crab meat into the soup and reserve the rest for texture.
If you love spice, add a dash of hot sauce or Old Bay seasoning.
This bisque tastes even better the next day as the flavors deepen.
Creamy, luxurious, and full of seafood flavor—this Crab and Shrimp Bisque is truly unforgettable.