First, let me say how grateful I am to have you here in my little corner of the internet — your love for homemade goodness keeps this kitchen alive! If you adore comforting bowls of velvety soup with a taste of the sea, this Crab and Shrimp Seafood Bisque will become a repeat star at your table. The flavors are rich yet delicate, the texture is luxuriously smooth, and best of all — it’s so easy to make at home!
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Why You’ll Love This Seafood Bisque
This bisque is a restaurant-worthy treat, but made with everyday ingredients you probably have on hand. It’s:
- Silky and creamy: The combo of milk and heavy cream makes it decadently smooth.
- Flavorful but gentle: Sweet crab and shrimp, sautéed veggies, and a touch of tomato paste build layers of savory depth.
- Quick and easy: It comes together in about 30 minutes — perfect for a special weeknight dinner or cozy weekend starter.
- Anything but boring!! I promise you’ll lick the bowl clean.
What Does This Seafood Bisque Taste Like?
Imagine a warm hug from the ocean. It’s rich but not heavy, with a slight sweetness from the crab and shrimp, balanced by the gentle onion-celery base and the subtle acidity of tomato paste. Every spoonful is buttery, briny, and just downright luxurious.
Benefits of Making Homemade Bisque
- You control the quality of your seafood.
- No weird additives — just fresh, simple ingredients.
- Way cheaper than ordering it at a fancy restaurant.
- Impresses dinner guests every single time!
Ingredients You’ll Need
- 3 tablespoons butter
- 2 tablespoons chopped green onion
- 2 tablespoons chopped celery
- 3 tablespoons all-purpose flour
- 2 ½ cups milk
- ½ teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 cup heavy whipping cream
- 8 ounces crab meat (lump or claw works)
- 4 to 8 ounces small cooked shrimp (or other seafood)
- Optional: a splash of dry sherry for extra depth!
Tools You’ll Need
- Large saucepan or Dutch oven
- Wooden spoon or whisk
- Measuring cups and spoons
- Blender or immersion blender (optional)
Possible Additions & Substitutions
I promised you versatile, and here’s proof!
- Swap the shrimp: Try cooked lobster or bay scallops for an indulgent twist.
- Use shallots: They’re mild and sweet, a great stand-in for green onions.
- Make it richer: Add a splash of sherry or brandy when you stir in the seafood.
- Herb it up: Garnish with fresh parsley, cilantro, or thinly sliced green onion tops.
How to Make Crab and Shrimp Seafood Bisque
1️⃣ Sauté veggies: Melt the butter in a Dutch oven over medium-low heat. Add chopped green onion and celery, sauté until tender.
2️⃣ Make the roux: Stir in the flour until smooth and cook for about 2 minutes to get rid of that raw flour taste.
3️⃣ Add milk: Warm the milk in another saucepan, then gradually stir it into the roux. Keep stirring until it thickens.
4️⃣ Season: Add black pepper, tomato paste, and heavy cream. Stir well.
5️⃣ Blend (optional): For a super silky bisque, puree the soup in a blender or use an immersion blender, then return to the pot.
6️⃣ Add seafood: Gently stir in the crab meat and shrimp. Add sherry if using. Bring to a gentle simmer — don’t boil!
7️⃣ Serve hot: Ladle into bowls, garnish as you wish, and enjoy immediately.
What to Serve With This Bisque
This bisque is luxurious enough to stand on its own, but here are my favorite pairings:
- Crusty French bread or warm sourdough — perfect for dunking!
- A crisp green salad with lemon vinaigrette.
- A glass of chilled white wine (think Chardonnay or Sauvignon Blanc).
Tips for Perfect Bisque Every Time
- Warm the milk: Adding cold milk can make your soup lumpy. Warm it first for a smooth finish!
- Don’t rush the roux: Cooking the flour fully makes all the difference in taste.
- No boiling: Once the seafood is in, keep it to a gentle simmer to avoid tough shrimp.
- Blend carefully: If you puree, do it in batches to avoid splatters.
How to Store Leftovers
Store cooled bisque in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat — don’t boil it! Freezing isn’t ideal because the cream can separate.
Frequently Asked Questions
Can I use canned crab meat?
Absolutely! Just drain it well and check for any shell bits.
Can I make this ahead?
Yes! Make the base up to a day in advance and add the seafood when reheating.
Is this gluten-free?
As written, no — but you can substitute the flour with a gluten-free all-purpose blend.
Conclusion: Make This Bisque Tonight!
If you’re craving a comforting, decadent soup that makes you feel like you’re dining seaside — this Crab and Shrimp Seafood Bisque is your answer. It’s simple, satisfying, and so worth every spoonful.
If you try it, I’d love to see! Leave a review, share your photos on Pinterest, and tag me — nothing makes my day more than seeing your creations.
More Seafood Recipes You’ll Love
- Easy Creamy Seafood Chowder
- Classic New England Clam Chowder
- Garlic Butter Shrimp Pasta
Approximate Nutritional Information (Per Serving)
Please note this is an estimate and can vary based on portion size.
Calories: ~320 | Protein: 18g | Fat: 22g | Carbs: 15g
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