Description

This Crab and Shrimp Seafood Bisque is a rich and creamy soup bursting with fresh seafood flavors. Made with succulent lump crab meat and tender shrimp simmered in a savory seafood stock and seasoned with smoked paprika, Old Bay seasoning, and cayenne pepper, it’s a perfect comforting dish ideal for dinner or special occasions. The bisque is thickened with a classic roux and enriched with heavy cream, resulting in a velvety texture and satisfying finish.

Ingredients

Scale

Seafood Bisque Base

3 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 stalk celery, finely chopped
1 medium carrot, finely chopped
3 tablespoons all-purpose flour
3 cups seafood stock
1 cup heavy cream
½ cup dry white cooking wine (or additional seafood stock)

Seafood

1 cup lump crab meat
1 cup medium shrimp, peeled and deveined

Seasonings & Garnish

1 teaspoon smoked paprika
1 teaspoon Old Bay seasoning
⅛ teaspoon cayenne pepper (optional)
Fresh parsley, chopped (for garnish)

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Instructions

Sauté Vegetables: In a large pot over medium heat, melt the butter together with the olive oil. Add the finely chopped onion, minced garlic, celery, and carrot. Sauté the vegetables, stirring occasionally, until they become softened and translucent, which takes about 5 to 7 minutes.
Make Roux: Sprinkle the all-purpose flour over the softened vegetables and stir well to coat everything evenly. Cook the mixture for 1 to 2 minutes, stirring constantly, until it develops a light golden color indicating the flour is cooked.
Add Seafood Stock: Gradually pour in the seafood stock while continuously stirring to prevent lumps from forming. Continue stirring until the mixture is smooth and slightly thickened.
Add Cream and Wine: Pour in the heavy cream and the dry white cooking wine (or substitute with more seafood stock if preferred). Stir thoroughly to combine all the liquids into a creamy base for the bisque.
Simmer with Seafood: Gently fold in the lump crab meat and peeled, deveined shrimp. Season the bisque with smoked paprika, Old Bay seasoning, and optionally cayenne pepper for a subtle heat. Let the soup simmer on low to medium heat for 15 to 20 minutes, until the shrimp turn pink and are fully cooked.
Final Seasoning & Garnish: Taste the bisque and adjust the seasoning if needed. Serve hot, garnished with freshly chopped parsley for a pop of color and freshness.

Notes

Use fresh or high-quality seafood stock to enhance the depth of flavor in the bisque.
If crab meat has shells, ensure you pick through carefully to avoid any shell fragments.
Adjust cayenne pepper quantity based on your preferred spice level or omit for a milder taste.
This bisque can be made ahead and reheated gently to preserve the seafood’s texture.
For a thicker bisque, let it simmer longer; for a thinner soup, add extra stock or cream.