Can I use frozen crab and shrimp for this Creamy Crab and Shrimp Seafood Bisque?

Yes, you can. Just ensure they’re fully thawed and pat them dry to remove excess moisture. Frozen options are often more budget-friendly, too.

What if I can’t find heavy cream?

Half-and-half or evaporated milk are decent substitutes. You may need to slightly thicken the soup with a roux or cornstarch if you want the same velvety texture.

Do I have to purée the soup?

Not at all. I love a bisque that’s part chunky, part silky. But if you’re aiming for that classic smoothness, go ahead and blend half or even all of it. Live your best soup life, you know?

Can I make this Creamy Crab and Shrimp Seafood Bisque dairy-free?

Absolutely. Replace the butter with olive oil or a dairy-free margarine. Swap the heavy cream for coconut cream or a non-dairy alternative like oat cream. The flavor will change slightly, but it’s still delicious.

Why does my bisque taste bland?

Seafood bisques rely heavily on good stock and proper seasoning . If it’s bland, add more salt, pepper, Old Bay, or even a splash of lemon. Taste after each addition.

Is there a vegetarian version?

Well, it wouldn’t really be a crab-and-shrimp bisque if it’s vegetarian. However, you could replicate the creamy base using vegetable broth, mushrooms, and non-dairy cream. Just note that it won’t have that signature seafood flavor.

Creamy Crab And Shrimp Seafood Bisque – A Luxurious 4-Step Guide

Name: Creamy Crab and Shrimp Seafood Bisque – A Luxurious 4-Step Guide
Prep time: PT-483753H21M43S
Cook time: PT-483753H21M43S
Total time: PT-483753H21M43S
Cuisine: Seafood
Ingredients: 1 lb (about 450g) large shrimp, peeled and deveined (shells reserved if possible); 1 lb (about 450g) lump crab meat, picked clean; 2 tablespoons butter (divided); 1 tablespoon olive oil; 1 medium onion, finely chopped; 2 celery stalks, finely chopped; 2 carrots, finely chopped; 3 garlic cloves, minced; 2 tablespoons all-purpose flour (optional for thicker texture); 2 cups shrimp or fish stock (or chicken stock); ½ cup dry white wine or sherry (optional); 1 teaspoon fresh thyme (or ½ teaspoon dried); 1 bay leaf; 1 teaspoon Old Bay seasoning (adjust to taste); Pinch of cayenne pepper (optional); Salt and pepper to taste; 1 cup heavy cream (or half-and-half); Chopped parsley or chives for garnish

Description

This Creamy Crab and Shrimp Seafood Bisque is a luxurious, velvety dish packed with the delicate flavors of lump crab and shrimp. It’s the perfect comforting meal, rich in seafood goodness and creamy texture.

Ingredients

Scale

1 lb (about 450g) large shrimp, peeled and deveined (shells reserved if possible)
1 lb (about 450g) lump crab meat, picked clean
2 tablespoons butter (divided)
1 tablespoon olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour (optional for thicker texture)
2 cups shrimp or fish stock (or chicken stock)
½ cup dry white wine or sherry (optional)
1 teaspoon fresh thyme (or ½ teaspoon dried)
1 bay leaf
1 teaspoon Old Bay seasoning (adjust to taste)
Pinch of cayenne pepper (optional)
Salt and pepper to taste
1 cup heavy cream (or half-and-half)
Chopped parsley or chives for garnish

Instructions

Prep Shrimp Shell Stock (Optional)
- In a small saucepan, sauté shrimp shells with a teaspoon of oil until pink.
- Add 3 cups water, a few celery leaves, and a piece of onion.
- Simmer 15-20 minutes, then strain. Set aside.
Sauté Aromatics
- In a large pot or Dutch oven, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat.
- Add onion, celery, carrots, and garlic. Cook until soft and slightly golden (5-7 minutes).
Roux for Thickening (Optional)
- Push veggies to the side. Melt the second tablespoon of butter in the cleared area.
- Sprinkle flour over the butter. Whisk until it forms a golden paste.
- Stir it back into the veggies.
Add Stock and Wine
- Slowly pour in 2 cups of stock. If using homemade shrimp shell stock, that’s ideal.
- Stir well, scraping any browned bits from the bottom.
- Add sherry if desired. Let the mixture simmer for 10 minutes.
Season and Simmer
- Add thyme, bay leaf, Old Bay seasoning, and cayenne (if using).
- Season with salt and pepper.
Incorporate Seafood
- Gently fold in shrimp and crab meat. Let simmer until shrimp is just cooked (about 5-8 minutes).
Purée (Optional)
- Remove about 1 cup of the mixture (including solids). Purée it using an immersion or regular blender.
- Return puréed mixture to the pot for a smoother consistency.
Add Cream
- Stir in cream. Reduce heat to low. Simmer for 2-3 more minutes—do not boil.
Taste and Adjust
- Add more salt, pepper, or seasoning as needed. A small squeeze of lemon juice can brighten flavors.
Serve

Ladle into bowls. Garnish with fresh parsley or chives.
Serve piping hot with bread or crackers on the side. Enjoy every spoonful of that velvety Creamy Crab and Shrimp Seafood Bisque.

Notes

For a lighter version, use half-and-half instead of heavy cream.
If you prefer a thicker bisque, increase the flour to 3 tablespoons.
A dash of hot sauce can add extra depth to the flavor.

Prep Time: PT15M
Cook Time: CT30M
Category: Dinner
Method: Simmering
Cuisine: Seafood

Nutrition

Serving Size: Per 100g
Calories: 120 kcal
Sugar: 2g
Sodium: 300mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 9g
Cholesterol: 75mg

Keywords: seafood bisque, creamy bisque, crab and shrimp soup, easy seafood soup, gourmet bisque