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Crab and Shrimp Seafood Bisque
Maya

Crab and Shrimp Seafood Bisque

A rich and creamy seafood bisque made with tender shrimp, sweet lump crab meat, and aromatic vegetables simmered in a velvety seafood-infused broth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: American, Seafood
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 stalk celery, finely chopped
  • 1 small carrot, grated
  • 3 tbsp all-purpose flour
  • 3 cups seafood stock or fish broth
  • ½ cup dry white cooking wine or additional stock
  • 1 cup heavy cream
  • 1 cup lump crab meat
  • 1 cup medium shrimp, peeled and deveined
  • ½ tsp smoked paprika
  • ½ tsp Old Bay seasoning
  • ¼ tsp cayenne pepper (optional)
  • salt and black pepper, to taste
  • fresh parsley, paprika, crusty bread or oyster crackers (for garnish)

Equipment

  • large pot or Dutch oven
  • Whisk
  • wooden spoon

Method
 

  1. In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add onion, garlic, celery, and carrot. Sauté until softened, about 5 minutes.
  2. Stir in flour and cook for 2–3 minutes, stirring constantly, until lightly golden and fragrant.
  3. Gradually whisk in seafood stock and wine (or extra stock), ensuring no lumps form. Bring to a gentle simmer.
  4. Stir in smoked paprika, Old Bay seasoning, cayenne (if using), salt, and pepper.
  5. Add shrimp and cook for 3–4 minutes, until pink and opaque.
  6. Gently fold in crab meat, taking care not to break up the lumps.
  7. Lower heat and stir in heavy cream. Heat gently without boiling. Adjust thickness with extra stock if needed.

Notes

For an extra-smooth bisque, you can blend half of the soup before adding the seafood. Avoid boiling after adding cream to prevent curdling.