Crab and Shrimp Seafood Bisque
This post may contain affiliate links. Please read the disclosure policy.
The first time I made shrimp and crab bisque, I was really nervous. I had never worked with seafood before, and I wasn’t sure if I was doing it right. But it turned out great!
The bisque was creamy and flavorful, with a delicate sweetness from the shrimp and a subtle brininess from the crab.
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.
If you’re in the mood for a creamy, delicious seafood soup, this shrimp and crab bisque recipe is perfect for you! It’s easy to make and takes only about 35 minutes from start to finish.
Plus, it’s a great way to use up any leftover shrimp or crab meat you have on hand.
Follow my simple recipe below and enjoy this delicious seafood soup tonight.
Scroll to bottom for printable recipe card.
What is bisque soup?
Bisque soup is a creamy, smooth soup made from pureed seafood, typically shellfish such as lobster, crab, or shrimp, which is then combined with a strained broth or stock, cream, and sometimes white wine.
Bisque can also refer to a similar soup made from vegetables or fruits, such as tomato or squash.
What is the origin and meaning of bisque?
The word “bisque” is derived from the French word “bisque,” which originally referred to a game of chance played in the 17th century.
The game involved the forfeiture of a player’s stake in the pot if they lost twice in a row, hence the name “bisque,” meaning “twice cooked.”
The term was later applied to a type of cream soup made from seafood, which is typically cooked twice: once to make the stock or broth, and again to puree the seafood and combine it with the stock.
Soup vs. Bisque – what’s the difference?
The main difference between soup and bisque is the texture. Soup is typically a thin broth with chunks of meat, vegetables, or other ingredients, while bisque is a creamy, smooth soup made from pureed seafood or vegetables.
Try my tomato bisque for a delicious recipe that is comfort food.
What’s the difference between a bisque and a chowder?
Bisque and chowder are both types of soup, but chowder is typically thicker and chunkier than bisque.
Chowder often includes potatoes and other vegetables, and can be made with a variety of meats, including seafood, chicken, and bacon, while bisque is usually made with pureed seafood.
What is seafood bisque made of?
Seafood bisque is typically made from pureed shellfish, such as lobster, crab, or shrimp, combined with a strained broth or stock, cream, and sometimes white wine.
Other common ingredients can include onion, garlic, celery, and herbs such as thyme and bay leaves.
Why is seafood bisque reddish-orange in color?
Seafood bisque is typically reddish-orange in color because of the use of tomato paste or diced tomatoes, which are added to the soup to give it flavor and color.
In some cases, paprika or cayenne pepper may also be added to give the soup a spicy kick and deepen the color.
Seafood bisque variations
Seafood bisque can be made with a variety of shellfish, including lobster, crab, shrimp, and crawfish, and can also include other ingredients such as mushrooms, corn, or potatoes.
Some recipes call for the addition of cognac or brandy to add depth of flavor, while others may use cream sherry or dry white wine.
Types of seafood you can use in homemade bisque
Any type of shellfish can be used in a seafood bisque, including lobster, crab, shrimp, and crawfish. However, it’s important to use fresh, high-quality seafood to ensure the best flavor and texture in the soup.
Why isn’t my seafood bisque thick?
If your seafood bisque isn’t thick enough, there are a few possible reasons. You may not have pureed the seafood enough, or you may not have used enough cream or roux (a mixture of flour and butter) to thicken the soup.
Additionally, if you added too much liquid or didn’t let the soup simmer long enough, it may not have had enough time to thicken.
Ingredients:
- Butter
- Celery
- Green onions
- Heavy whipping cream
- Whole milk
- Flour
- Tomato paste
- Shrimp
- Crab meat
- Old Bay seasoning
- Salt and pepper to taste
How to make Crab and Shrimp Seafood Bisque:
Step 1. Melt the butter in a saucepan over medium heat on the stove.
Step 2. Add the celery and green onions to the saucepan, and saute until beginning to soften.
Step 3. Stir in the flour, and saute for another minute.
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.
Step 5. Whisk in the heavy whipping cream, tomato paste, old bay seasoning, and salt and pepper to taste.
Step 8. Bring to a low simmer, and continue to cook until the bisque thickens.
Step 9. Stir in the shrimp and the crab meat.
Step 11. Cook until heated through.
Step 12. Serve topped with fresh parsley for garnish.
Pin this recipe now to remember it later
Crab and Shrimp Seafood Bisque
Ingredients
- 4 Tbsp. Butter
- ⅓ C. Celery chopped
- ⅓ C. Green onions chopped
- 1 ½ C. Heavy whipping cream
- 2 C. Whole milk
- 3 Tbsp. Flour
- 1 Tbsp. Tomato paste
- 8 oz. Cooked shrimp cut into pieces
- 8 oz. Crab meat
- 1 tsp. Old Bay seasoning
- Salt and pepper to taste
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.
Instructions
- Melt the butter in a saucepan over medium heat on the stove.
- Add the celery and green onions to the saucepan, and saute until beginning to soften.
- Stir in the flour, and saute for another minute.
- Heat the milk in the microwave until warm, and pour into the saucepan. Whisk to combine completely until all lumps are gone.
- Whisk in the heavy whipping cream, tomato paste, Old Bay seasoning and salt and pepper to taste.
- Bring to a low simmer, and continue to cook until the bisque thickens.
- Stir in the shrimp and crab meat, and cook until heated through.
- Serve topped with fresh parsley for garnish.
Nutrition
Follow me on Pinterest for daily delicious recipes!
THANKS FOR PINING!!
Tips for serving shrimp & crab bisque
To serve shrimp and crab bisque, garnish with chopped fresh herbs, such as parsley or chives, and serve with crusty bread or oyster crackers. If desired, you can also top each serving with a small dollop of
Tips for storing and freezing seafood bisque
Storing:
- Allow the bisque to cool down to room temperature before storing it in the refrigerator.
- Transfer the bisque to an airtight container, such as a glass or plastic container with a tight-fitting lid.
- Store the bisque in the refrigerator for up to 3-4 days.
- When ready to reheat, gently warm the bisque on the stovetop over low to medium heat, stirring occasionally.
Freezing:
- Allow the bisque to cool down to room temperature before freezing.
- Transfer the bisque to an airtight container, leaving some space at the top for expansion during freezing.
- Label the container with the date and contents.
- Freeze the bisque for up to 3 months.
- To thaw, transfer the bisque to the refrigerator and let it thaw overnight.
- When ready to reheat, gently warm the bisque on the stovetop over low to medium heat, stirring occasionally. You may need to add some additional cream or liquid to help bring the bisque back to its original consistency. Avoid boiling the bisque as this may cause it to break or curdle.
It’s important to note that seafood bisque may not freeze as well as other soups, as the cream or dairy in the soup may separate or change texture during freezing and thawing. It’s recommended to eat freshly made bisque if possible.
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!
Get new recipes weekly plus our FREE ebook!
