Crab and Shrimp Seafood Bisque
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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.
Since then, I’ve made shrimp and crab bisque dozens of times. It’s always a hit with my family and friends. In fact, some of them even say it’s better than the bisques they’ve had at restaurants. And that makes me feel pretty good!
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. So give this soup a try today – your family is sure to love it!
Crab and shrimp bisque is a luxurious dish that will make you feel like you’re on a beach vacation. The best part? It’s easy to make at home. Follow my simple recipe below and enjoy this delicious seafood soup tonight.
What is bisque soup?
A bisque soup is a creamy, flavorful soup typically made with shellfish. The soup is thick and hearty and can be made in a variety of ways depending on the ingredients used. Bisques are often seasoned with herbs, spices, and cream, making them luxurious comfort food.
They are perfect for chilly winter days or special occasions.
What is the origin and meaning of bisque?
The origin of bisque is unknown, but it is thought to have originated in France. Bisque is a thick, creamy soup that is made with seafood such as shrimp or crab. The soup is usually made with a Roux, which is a mixture of butter and flour that is used to thicken the soup. Bisque is often served as an appetizer or a main course.
Soup vs. Bisque – what’s the difference?
Soup and bisque are both savory dishes, typically made with stock or broth. Soup usually contains vegetables and meat, while bisque is a creamy soup made with shellfish or poultry. Bisques are often enriched with cream, milk, or butter.
What’s the difference between a bisque and a chowder?
Bisques are typically smoother and creamier than chowders, which can be more hearty and have a thicker consistency. Bisques are also made with a roux, which is a mixture of fat and flour that is cooked until it’s light brown.
This helps to thicken the bisque and give it its characteristic richness.
What is seafood bisque made of?
Seafood bisque is a soup made with seafood. The broth is typically made with shrimp, crab, and vegetables. The soup can be served either hot or cold.
Why is seafood bisque reddish-orange in color?
Seafood bisque usually has a reddish-orange color because of the tomatoes that are used in the recipe. The soup also typically contains shrimp, crab, and vegetables.
- Green onions
- Heavy whipping cream
- Whole milk
- Tomato paste
- 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.
Seafood bisque variations
There are many different variations of seafood bisque that can be made.
- One variation is to add lobster to the bisque.
- Another variation is to add crabmeat to the bisque.
- Yet another variation is to add both lobster and crabmeat to the bisque.
Types of seafood you can use in homemade bisque
When it comes to making bisque, there are endless possibilities when it comes to seafood. You can use:
Each type of seafood will impart its own unique flavor and texture to the bisque, so it’s worth experimenting until you find the combination that you love the most.
Why isn’t my seafood bisque thick?
The reason your seafood bisque isn’t thickening could be any number of reasons. Most likely, the problem is with the roux. A roux is a mixture of fat and flour that is used to thicken sauces and soups. To make a successful roux, you need to cook the flour and fat together until the flour is cooked through and the fat is melted. If your roux isn’t thickening your soup, there are a few things you can do to fix it:
- Make sure you are cooking the flour and fat together long enough.
- Add more fat to the roux. This will help to dissolve the flour better.
- Add more liquid to the soup. This will help to thin out the soup and make it easier for the flour to thicken.
Tips for serving shrimp & crab bisque
- Bisque is a luxurious soup that can be enjoyed as an appetizer or a main course
- Shrimp and crab bisque pairs well with a variety of side dishes, such as grilled vegetables or garlic bread
- To enhance the flavor of the bisque, consider using a quality seafood stock or broth
- If desired, add a dollop of whipped cream or crème fraiche to each serving
Tips for storing and freezing seafood bisque
When you make seafood bisque, it’s a good idea to make a big batch so you can freeze some for later. Here are some tips for storing and freezing seafood bisque:
- Make sure the seafood bisque is cooled completely before freezing.
- Freeze the seafood due in individual servings or in large containers.
- Label the seafood bisque with the type of dish it is
- Thaw the seafood bisque in the refrigerator before serving.
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Crab and Shrimp Seafood Bisque
- 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
- 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.
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