Creamy Crab And Shrimp Bisque (Printable)

A luxurious, velvety bisque with tender crab and shrimp, perfect for cozy evenings.

# What You Need:

→ Seafood

01 - 8 oz lump crab meat
02 - 8 oz large shrimp, peeled, deveined, and chopped

→ Vegetables & Aromatics

03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil
05 - 1 small onion, finely chopped
06 - 2 celery stalks, finely chopped
07 - 1 small carrot, finely chopped
08 - 2 garlic cloves, minced

→ Liquids

09 - 1/4 cup dry sherry or white wine
10 - 3 cups seafood or fish stock
11 - 1 cup heavy cream
12 - 1 cup whole milk

→ Seasonings

13 - 2 tbsp tomato paste
14 - 1 tsp Old Bay seasoning
15 - 1/2 tsp sweet paprika
16 - 1 bay leaf
17 - Salt and freshly ground black pepper, to taste
18 - 1 tbsp fresh parsley, chopped (for garnish)

→ Optional

19 - Lemon wedges, for serving

# Directions:

01 - Melt the butter with the olive oil in a large pot over medium heat. Add the onion, celery, and carrot; sauté until softened, about 6–8 minutes.
02 - Stir in the garlic and cook for 1 minute. Add the tomato paste, Old Bay seasoning, and paprika; cook for another 2 minutes, stirring frequently.
03 - Pour in the sherry or white wine, scraping any browned bits from the bottom of the pot. Let simmer for 1–2 minutes until slightly reduced.
04 - Add the seafood stock and bay leaf. Bring to a simmer, cover, and cook for 15 minutes.
05 - Remove the bay leaf. Purée the mixture with an immersion blender until completely smooth, or transfer to a standard blender in batches. Return to the pot if needed.
06 - Stir in the milk and heavy cream. Bring back to a gentle simmer without boiling.
07 - Add the crab meat and chopped shrimp. Simmer gently for 6–8 minutes until the shrimp are pink and cooked through.
08 - Season to taste with salt and pepper. Ladle into bowls and garnish with chopped parsley and a squeeze of lemon juice if desired.

# Expert Hints:

01 -
  • The texture is silkier than anything you will get at a restaurant because you control exactly how smooth it goes
  • It feels like a special occasion meal but comes together in about an hour with pantry staples you probably already have
02 -
  • Never boil the bisque after adding cream because it can break and turn grainy instead of velvety
  • Puréeing hot liquid is dangerous so if using a regular blender work in small batches and hold the lid down with a towel
03 -
  • Make the vegetable base a day ahead and refrigerate it so the flavors deepen even more before you add the cream and seafood
  • Substitute half and half for the heavy cream if you want something lighter but keep the milk for the right consistency

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