Crab and Shrimp Bisque

Indulge in the rich, velvety flavors of this homemade crab and shrimp bisque, a seafood lover’s dream. This creamy, comforting soup combines tender chunks of fresh crab and shrimp with a perfectly balanced blend of aromatic vegetables, spices, and a hint of sweetness from the meat. Every spoonful delivers the taste of coastal cuisine right in your own kitchen, making it an impressive yet approachable dish for dinner parties, special occasions, or a cozy weeknight treat.

The secret to this bisque’s irresistible texture is slow-simmering the base until it reaches that luxurious, silky consistency. Roasted aromatics and fresh seafood meld beautifully with a touch of cream, creating a smooth, decadent soup that’s full of flavor but never heavy. Each bite is layered with depth — the sweetness of crab, the subtle brininess of shrimp, and the warmth of carefully balanced spices — making this bisque unforgettable.

Perfect as an appetizer or a main course, this crab and shrimp bisque is also highly versatile. Serve it with crusty bread or a light salad for a complete meal, or keep it in your freezer for an easy, elegant dinner anytime. Easy to prepare, packed with fresh ingredients, and full of bold coastal flavor, this bisque is a standout recipe that will quickly become a favorite for seafood lovers and home cooks alike.

Recipe Card

Servings: 4 |

Time: 45 minutes

  • ½ cup crab meat

    8 jumbo shrimp, cut in 3 pieces each

    3 tbsp butter

    1 sweet onion chopped

    2 stalks chopped celery

    2 carrots peeled and chopped

    3 cloves garlic

    ½ tsp thyme

    ½ tsp tarragon

    1 tbsp chicken buillion paste

    1 tbsp tomato paste

    2 tbsp all purpose flour

    1 tsp salt

    1 tsp black pepper

    2 cups seafood stock

    ¾ cup heavy cream

    ¼ cayenne pepper (optional)

    1. In a small pan, over medium heat, melt 1 tbsp butter, cook the shrimp and crab, and sprinkle salt and pepper to taste while cooking. Set aside.

    2. In a heavy pot, over medium heat, sauté the onions, celery, carrots and garlic, with 2 tbsp butter. Add in tomato paste, chicken bullion, thyme and tarragon, and cook for 1 minute until everything is well mixed.

    3. Add the flour to coat all the vegetables and cook for 2 minutes.

    4. Add the seafood stock and simmer for 35 minutes.

    5. Turn off the heat, and using and immersion blender, blend the soup until creamy. Add

    the heavy cream and mix well until uniform color.

    6. Serve in a bowl and add the cooked shrimp and crab meat in the middle of the bowl

    and garnish with chives.