A warm bowl of creamy seafood bisque — velvety, slightly smoky, and studded with sweet crab and tender shrimp — feels like a restaurant finish at home. This Crab and Shrimp Seafood Bisque is a weeknight showstopper that also works for dinner parties or cozy weekend lunches. If you like bold coastal flavors with a French-inspired finish, this recipe balances richness with bright notes from white wine and a hint of smoked paprika. If you enjoy spicy-scented seafood, you might also appreciate this Cajun shrimp and salmon recipe with garlic cream, which shares a similarly comforting cream-base and coastal seasoning profile.
Why you’ll love this dish
This bisque gives you restaurant-level depth without a complicated technique. The roux anchors the cream, the wine lifts the broth, and the Old Bay brings familiar, briny warmth. It’s fast enough for a special weeknight and elegant enough to serve when guests arrive.
“Silky, comforting and full of real seafood flavor — this is the bisque we make when we want to impress without fuss.”
Perfect occasions:
- Date night at home — looks impressive but is simple to execute.
- A chilly day when you want something comforting and substantial.
- Dinner parties where you want a make-ahead starter (or main).
The cooking process explained
Think of the recipe in three main stages: build flavor, thicken the base, and finish with seafood and cream. First, sweat the aromatics (onion, celery, carrot) in butter and oil so they sweeten but don’t brown. Next, make a light roux with flour (or use cornstarch for gluten-free) and slowly whisk in wine and seafood stock so the liquid becomes glossy and slightly thickened. Finally, lower the heat, stir in cream and seasonings, add the seafood briefly until just opaque, and serve with parsley and a sprinkle of paprika.
This overview helps you anticipate timing: about 20–30 minutes active cook time once mise en place is done.
What you’ll need
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, grated
- 3 tablespoons all-purpose flour (or 2 tbsp cornstarch for gluten-free)
- 3 cups seafood stock or fish broth (homemade or low-sodium store-bought)
- 1 cup heavy cream (substitute half-and-half for a lighter texture)
- ½ cup dry white cooking wine or extra seafood stock (wine adds brightness)
- 1 cup lump crab meat, patted dry
- 1 cup medium shrimp, peeled and deveined, patted dry
- ½ teaspoon smoked paprika
- ½ teaspoon Old Bay seasoning (or seasoned salt blend)
- ¼ teaspoon cayenne pepper (optional, for heat)
- Fresh parsley, chopped, for garnish
- Paprika for sprinkling
- Crusty bread or oyster crackers, for serving
Ingredient notes:
- Use good-quality seafood stock for the cleanest, truest flavor. If using canned crab, drain well and gently fold in at the end to avoid shredding.
- Cornstarch is a tidy gluten-free thickener; whisk it with cold liquid before adding to avoid lumps.
Directions to follow
- Prepare mise en place: finely chop the onion and celery, grate the carrot, mince the garlic, and measure spices. Pat crab and shrimp dry with paper towels.
- Heat a large saucepan over medium heat. Add butter and olive oil. When butter melts, add onion, celery, and carrot. Sauté until softened and translucent, about 5–7 minutes. Don’t let them brown.
- Stir in garlic and cook for 30 seconds until fragrant.
- Sprinkle in flour and cook, stirring constantly, for 1–2 minutes to form a light roux (it should smell slightly nutty but not brown). If using cornstarch, whisk it into a few tablespoons of cold stock first and skip this step.
- Slowly whisk in white wine and then seafood stock, scraping up any fond. Bring to a gentle simmer and cook for 8–10 minutes so the base thickens and the raw flour taste cooks off.
- Reduce heat to low and gently stir in cream, smoked paprika, Old Bay, and cayenne (if using). Heat through; do not boil aggressively after adding cream.
- Add shrimp and crab, simmering just until shrimp are opaque and cooked through — usually 2–3 minutes depending on size. Overcooking makes shrimp rubbery, so watch closely.
- Taste and adjust seasoning with salt and pepper. Ladle into warm bowls, garnish with chopped parsley and a light dusting of paprika. Serve with crusty bread or oyster crackers.
Best ways to enjoy it
- Serve the bisque in warmed bowls to keep it silky longer.
- Pair with crusty sourdough or garlic-rubbed toast for dipping.
- A crisp green salad with lemon vinaigrette cuts the richness.
- Wine pairing: a chilled unoaked Chardonnay or a dry Riesling balances the cream and spices.
- For a richer presentation, add a small spoonful of crème fraîche or a swirl of browned butter before serving.
Storage and reheating tips
Store bisque in airtight containers in the refrigerator within two hours of cooking. Properly chilled, it will keep 3–4 days. To freeze, cool completely and transfer to freezer-safe containers, leaving headroom; freeze up to 3 months. Note: cream-based soups can separate after freezing; gently re-emulsify upon reheating.
Reheating:
- Warm slowly over low heat, stirring frequently. If the bisque seems grainy or separated, whisk in a splash of warm stock or a small pat of butter to bring it back together.
- Avoid boiling after adding cream — high heat causes curdling.
- For safety and clarity on reuse and content, consult our site’s terms and conditions if you plan to publish or redistribute recipes.
Food safety reminders:
- Refrigerate within two hours.
- Reheat to a gentle simmer and consume within recommended fridge times.
- If you have shellfish allergies, do not attempt substitutions — cross-contact is a real risk.
Pro chef tips
- Pat seafood dry: moisture prevents proper browning and makes the bisque watery.
- Don’t skip the wine if you can — the acidity brightens the cream and deepens the seafood flavor; substitute with more stock if needed.
- Low and slow is your friend once cream is added — gentle heat keeps texture silky.
- If the bisque is too thick after resting, thin with a little warm stock or water, not cold liquid.
- For ultra-smooth texture, briefly pulse with an immersion blender before adding the crab and shrimp, but don’t over-blend the seafood pieces.
Creative twists
- Make it Gluten-Free: use 2 tbsp cornstarch slurry instead of flour.
- Spicy Cajun: increase cayenne and add a pinch of smoked cayenne or swap smoked paprika for hot Spanish paprika.
- Lobster Upgrade: substitute some or all of the crab with cooked lobster meat for a luxe version.
- Tomato-Bisque Hybrid: stir in 1/2 cup strained crushed tomatoes with the stock for a tomato bisque riff.
- Dairy-free: replace cream with canned coconut milk for a different, tropical note (will change flavor profile).
Common questions
Q: How long does this bisque take from start to finish?
A: With prep, plan 35–45 minutes total. Active cooking after mise en place is about 20–30 minutes.
Q: Can I use frozen shrimp or crab?
A: Yes. Thaw fully in the refrigerator and pat dry before use. Excess water from freezing will dilute the bisque, so dry thoroughly.
Q: Is this recipe gluten-free?
A: Swap the flour for a cornstarch slurry (2 tbsp cornstarch mixed with cold water) to make the thickening gluten-free. Ensure your stock and seasoning blends are certified GF.
Q: Can I make this ahead for a party?
A: Yes — make the base up to the point before adding seafood. Chill or freeze the base, then reheat gently and add seafood only 5–10 minutes before serving so it remains tender.
Q: My cream broke when reheating. What went wrong?
A: Rapid boiling or high heat causes separation. Reheat slowly over low heat and whisk in a little warm stock or a pat of butter to re-emulsify.
If you want a printable checklist or shopping list for the bisque, tell me what format you prefer and I’ll create it.