The Best Crab and Shrimp Seafood Bisque Recipe

This is the best crab and shrimp seafood bisque recipe I’ve ever made. And it may just end up being yours. It tastes like a luncheon bisque you’d find at a high-end restaurant on the coast. But if you’re not on the coast, that’s OK. You can make it on a cold evening wherever you live.

What is bisque? A type of soup that’s highly seasoned and can be made from various different types of seafood or fruits and vegetables. We’re using green onions and celery to build a flavor base that just screams “seafood.” Oh, and the secret to this bisque: Old Bay Seasoning.

Bisque comes from the French word that’s the same. It basically means “twice cooked.” Which simply is what bisque is. You cook the broth base first, then you will cook again when you have added the ingredients.

Seriously, you don’t need special skills for this. It’s truly an easy crab and shrimp seafood bisque for beginners.

This soup will come out creamy with a sweet flavor from the shrimp and also the brininess from the crab. This is the perfect recipe when you’re in the mood for seafood soup, but don’t want one that’s going to take forever to make.

It’s my go-to quick crab and shrimp seafood bisque recipe when I want to feel a little fancy, without spending hours over the stove.

Crab and Seafood Bisque is one of those soups that you expect to find in Five Star Dining. However, with this recipe, you can now make your own Crab and Seafood Bisque at home and save loads of money.

This soup can be ready to eat in slightly over 30 minutes.

Follow my simple recipe below and enjoy this delicious seafood soup tonight.

Scroll to bottom for printable recipe card.

Why You’ll Love This Recipe

• Rich and complex flavor: Your family will think this family friendly crab and shrimp seafood bisque simmered all day.
• Uses simple ingredients: You don’t need to hunt down rare items for this dish. Just good crab and shrimp, plus some stuff already in your fridge and pantry.
• It’s incredibly fast: This whole simple crab and shrimp seafood bisque meal comes together in about 30 minutes.
• No fancy equipment needed: All you need is one heavy large saucepan or Dutch oven.

It’s pure comfort in a bowl, and a recipe you’ll come back to again and again.

Ingredients:

• Butter
• Celery
• Green onions
• Heavy whipping cream
• Whole milk
• Flour
• Tomato paste
• Shrimp
• Crab meat
• Old Bay seasoning
• Salt and pepper to taste

Ingredient Notes & Substitutions

Here’s a quick look at the key players in this bisque.

• Butter: I use salted butter here because it builds flavor from the start. If you only have unsalted, just add an extra pinch of salt with the seasonings.
• Celery and green onions: This is your flavor base. Don’t skip them. If you don’t have green onions, little bit of finely diced shallot or sweet onion will work.
• Heavy whipping cream and whole milk: This combination gives you that perfect, creamy bisque texture without being too heavy. You really need both for the best results.
• Tomato paste: This is a secret weapon. You only need a little but it adds a deep, savory background flavor and gives the bisque its classic light pink-orange color.
• Shrimp and crab meat: For the shrimp, I get raw shrimp that’s already peeled and deveined to save time. For the crab, canned lump crab meat works great. Just be sure to drain it well.
• Old Bay seasoning: This is the classic seafood spice. It has spices like celery salt and paprika that are perfect for bisque.

For a healthy crab and shrimp seafood bisque version, you could try using all whole milk or half-and-half instead of the heavy cream, but know that the texture won’t be as thick or rich.

How to make Crab and Shrimp Seafood Bisque

This is one of my favorite homemade crab and shrimp seafood bisque ideas because the steps are super easy to follow.

Step 1. Melt the butter in a saucepan over medium heat on the stove. I like using a heavy-bottomed pot or a Dutch oven for this, it holds heat evenly and helps prevent scorching the milk later.

Step 2. Add the celery and green onions to the saucepan, and saute until beginning to soften. You’re just looking for them to get a little tender, about 3 to 4 minutes. You don’t want them to brown.

Step 3. Stir in the flour, and saute for another minute. This is super important. You’re cooking out that raw flour taste. Keep stirring it so it doesn’t clump or burn.

Step 4. Heat the milk in the microwave until warm, and pour it into the saucepan. Whisk to combine completely until all lumps are gone. Warming the milk first helps prevent the flour from clumping when you add it. Just 60 to 90 seconds in the microwave is plenty.

Step 5. Whisk in the heavy whipping cream, tomato paste, Old Bay seasoning, and salt and pepper to taste. Make sure you whisk that tomato paste until it fully dissolves into the cream and milk.

Step 6. Bring to a low simmer, and continue to cook until the bisque thickens. Keep whisking or stirring pretty often so the bottom doesn’t stick. You’ll feel it get thicker.

Step 7. Stir in the shrimp and the crab meat. If your shrimp are large, you might want to chop them into bite-sized pieces before adding them.

Step 8. Cook until heated through. This happens fast. The raw shrimp will turn pink and opaque. This should only take about 2 to 3 minutes. Don’t overcook it or the seafood will get tough.

Step 12. Serve topped with fresh parsley for garnish. A little fresh chive also looks and tastes great.

Tips for Success

• Don’t boil the bisque. Once you add the cream and milk, keep it low and slow to simmer. If you let it go to boil, you’ll have soup with cream that’s separated.
• Use warm milk. As I said in the steps, adding cold milk to the hot flour-butter mixture (the roux) is a recipe for lumps. Warm it first.
• Taste before you salt. Old Bay seasoning already has salt. Taste the bisque after you add the Old Bay and seafood, then decide if it needs any more.
• Gently fold in the crab. If you’re using nice lump crab meat, fold it in at the very end. This helps you to gently keep all those beautiful, tender pieces intact.

THANKS FOR PINING!!

Storage & Reheating

Leftovers are one of the best parts.

How should I store this soup?

This type of soup is easy to store. It does need to be cooled to room temperature, before wrapping tightly or placing it in an airtight container. Once that’s done, you can store the soup in the refrigerator for 4 to 5 days.

Can I freeze the bisque?

Yes, Seafood Bisque can be frozen. Follow the same setup for storing in the refrigerator. Be sure the container’s a freezer-safe container. It can be stored in the freezer for 3 months. The bisque and the creamy sauce may go through a texture change when thawing, but it will still be decadent.

How do I reheat the crab and shrimp seafood bisque?

If you had frozen the Bisque, let it thaw overnight in the refrigerator. Then place it in a saucepan and reheat slowly over low heat.

The key is “slowly” and “low heat.” If you try to reheat it too fast, the cream base can break. Avoid the microwave for reheating if you can.

Serving Suggestions

This bisque is very rich, so it totally works as a main course. If you plan to serve it as a side in a smaller soup cup, it’s great for that, too.

We love to serve ours with a big ol’ piece of crusty sourdough bread. Dipping that bread into this soup is like stepping into a little piece of culinary heaven. Or you can give yourself a real treat with crab stuffed cheddar bay biscuits.

Some people like theirs with oyster crackers.

A simple green salad with a light vinaigrette is a great side, to cut through the richness.

Frequently Asked Questions

What is Bisque?

Bisque comes from the French word that is the same. It basically means ‘twice cooked’. Which simply is what Bisque is. You cook the broth base first, then you will cook again when you have added the ingredients.

Could I add lobster to this bisque?

You could add some Lobster if you want to add additional seafood. Lobster Bisque is quite popular also.

Why is the Bisque liquidly, instead of thick?

You probably didn’t use enough roux to thicken the soup.

Notes

This recipe always reminds me of a tiny seafood shack my family and I found on vacation years ago, in Panama City Beach, Florida. I remember two things about that vacation: How exhausted I was and how comforting that bowl of seafood bisque was.

I spent years trying to perfect the creamy, savory flavor in my own kitchen. This is the recipe that finally got me back to that long summer night in PCB. I hope your family loves it.

More seafood recipes

Seafood gumbo – Looking for the best Seafood Gumbo recipe out there? it’s restaurant quality!

Catfish and Crawfish Recipe – Do you love etouffee but don’t know how to make it? This catfish etouffee recipe is easy and delicious.

Fried Catfish – Looking for the best way to cook white fish this summer? try Golden Fried Catfish!