Crab and Shrimp Seafood Bisque

There’s just something magical about a warm bowl of seafood bisque—it’s cozy, rich, and so satisfying without being overly complicated. Whether it’s a chilly night in or you’re hosting a small dinner party, this Crab and Shrimp Seafood Bisque fits the bill perfectly. It’s one of those recipes that feels indulgent and restaurant-worthy, but it’s totally doable in your own kitchen.

I actually started making this bisque on a whim one winter evening when I had some leftover shrimp in the freezer and a can of crab meat in the pantry. I wasn’t expecting much—just a way to use up what I had. But once the butter hit the pan and the aroma of garlic and onion started to build, I knew this one was a keeper. Over time, I’ve tweaked the recipe, tested a few different spice combos, and now it’s hands-down one of my favorite ways to enjoy seafood at home.

This bisque is creamy but not too heavy, thanks to the balance of tomato paste and seafood stock. The splash of white wine adds a gentle acidity that keeps it from feeling too rich, and a pinch of cayenne gives it just the right amount of warmth. And the best part? It all comes together in under an hour. Fancy enough to impress guests, but simple enough for a weeknight dinner.

Let’s dive right in!

Ingredients You’ll Need

Here’s a quick look at what you’ll need to pull this creamy seafood bisque together:

For the Seafood:

• 1/2 pound shrimp, peeled, deveined, and roughly chopped

• 1/2 pound lump crab meat (fresh, frozen, or canned)

• 1 tablespoon butter

• 1/2 teaspoon Old Bay seasoning

• Salt and black pepper, to taste

For the Bisque Base:

• 2 tablespoons butter

• 1 small onion, finely chopped

• 2 celery stalks, finely chopped

• 2 garlic cloves, minced

• 2 tablespoons all-purpose flour

• 2 cups seafood stock (or chicken stock)

• 1 cup heavy cream or half-and-half

• 1/2 cup dry white wine (optional but highly recommended)

• 1/4 cup tomato paste

• 1 teaspoon paprika

• 1/2 teaspoon cayenne pepper (optional)

• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

For Garnish (Optional):

• Fresh parsley, chopped

• Crusty bread or oyster crackers

STEP 1: Cook the Seafood

We’re starting by giving the shrimp and crab a quick sauté before they go into the bisque. This step helps build flavor and ensures the seafood is perfectly tender.

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped shrimp and season with Old Bay, salt, and black pepper. Let it cook for 2 to 3 minutes, just until the shrimp turn pink and opaque.

Now, gently stir in the crab meat and cook for another minute—just until it’s heated through. You don’t want to overcook it or the crab can get a bit tough. Once it’s done, take the skillet off the heat and set it aside for later.

STEP 2: Sauté the Vegetables

This is where the bisque starts to build its depth of flavor. Melt 2 tablespoons of butter in a large soup pot over medium heat. Toss in your finely chopped onion, celery, and garlic. Cook everything for about 5 to 7 minutes, stirring occasionally, until the vegetables are nice and soft and your kitchen smells amazing.

Then sprinkle in the flour, stirring constantly to create a smooth roux. This is what gives the bisque its velvety texture. Let the roux cook for about 1 to 2 minutes—just enough to get rid of that raw flour taste.

STEP 3: Add the Liquid Ingredients and Spices

Now it’s time to transform that vegetable base into a flavorful broth.

Slowly whisk in the seafood stock and the white wine, if you’re using it (highly recommend!). Pour gradually and whisk continuously to keep the mixture smooth.

Next, stir in the tomato paste, paprika, cayenne pepper (if using), and thyme. The tomato paste gives the bisque its beautiful warm color and just a touch of acidity to balance the cream. The paprika and cayenne bring a gentle warmth without overpowering the delicate seafood flavors.

Bring everything to a gentle simmer, not a rolling boil, and let it cook for about 10 to 15 minutes. This gives the flavors time to meld and the broth time to thicken just a bit.

Alright, now that our base is simmering away and smelling incredible, it’s time to take this bisque to the next level. This is the part where everything comes together—the creamy richness, the delicate seafood, and all those beautiful flavors you’ve been building so far.

I love this stage because it’s where the transformation really happens. You start with a humble pot of sautéed veggies and broth, and suddenly, you’ve got this luxurious, velvety soup that feels like it came straight out of a fancy coastal restaurant. But trust me, it’s easier than it looks.

Let’s pick up where we left off.

STEP 4: Stir in the Cream

Once your bisque base has simmered for about 10 to 15 minutes, it should be slightly thickened and fragrant. Reduce the heat to low and gently pour in the heavy cream (or half-and-half if you’re looking for something a little lighter). Stir slowly to incorporate the cream fully—you’ll notice the broth take on that signature bisque creaminess.

This is the point where things really start to look and feel indulgent. The cream balances out the tomato paste and spices, softening the flavor while adding depth and richness.

STEP 5: Add the Seafood Back In

Now, let’s bring back that beautiful shrimp and crab mixture you cooked earlier. Carefully fold the seafood into the bisque, stirring gently so you don’t break up the delicate lumps of crab meat. You want those pieces to stay intact—they’re like little treasure bites in each spoonful.

Keep the heat on low and let the soup warm through for another 2 to 3 minutes. You’re not cooking the seafood again—just making sure everything is hot and blended. Overcooking at this point can make the shrimp rubbery, so keep a close eye on it.

STEP 6: Final Seasoning and Garnish

Now’s the perfect time to give your bisque a taste. Does it need a little more salt? Maybe a touch more cayenne for a kick? Don’t be afraid to adjust it to your taste. The flavors should be balanced—creamy, savory, slightly sweet from the tomato, with just a hint of spice.

Once you’re happy with the flavor, ladle the bisque into bowls and garnish with a sprinkle of chopped fresh parsley. It adds a pop of color and a little brightness that cuts through the richness.

And of course, serve with a side of crusty bread or oyster crackers—they’re perfect for soaking up that delicious broth.

Tips to Make Your Bisque Even Better

Whether you’re cooking this for the first time or coming back for another round, here are a few tried-and-true tips to help you get the best results every time:

• Blend for a smoother texture: If you like your bisque super silky, use an immersion blender before adding the seafood. Blend the soup until smooth, then stir in the shrimp and crab. You can also blend just half of it to keep some texture.

• Don’t skimp on the seafood stock: A good-quality seafood stock gives your bisque a deep, ocean-like flavor. If you can’t find seafood stock, chicken stock works in a pinch, but consider adding a little clam juice or fish broth to boost the seafood notes.

• Make it ahead: This bisque is even better the next day. Make it in advance and gently reheat it when ready to serve—just avoid boiling it again to keep the cream from separating.

• Mix up the seafood: This recipe is super flexible. Try adding scallops, lobster, or even chunks of firm white fish like cod or halibut. Just be sure to adjust the cooking time accordingly.

• No wine? No problem: If you prefer to skip the wine, just substitute with a bit more seafood or chicken stock. You’ll still get a rich, flavorful bisque without the alcohol.