Creamy Crab Shrimp Bisque

Highlighted in: Soups That Hit the Spot

A velvety seafood bisque blending crab and shrimp with a buttery roux, seafood stock, and rich cream. A top-notch dish made easy.
Una donna con un cappello a coda di cavallo e un vestito nero.
Écrit par Kylie
Last modified on Sun, 13 Apr 2025 11:10:47 GMT
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Creamy Crab Shrimp Bisque | kylierecipes.com

A smooth, indulgent seafood bisque tops the list of seaside comfort dishes. This rich soup blends sweet chunks of crab with juicy shrimp in a silky mixture that fills you with warmth. After tweaking this dish in my own kitchen through countless Sunday cooking sessions, I've learned that handling seafood with care and slowly layering flavors makes all the difference.

My initial try at seafood bisque back in the day was awful - chunky and way too done. But this version, improved through tons of family meals, always gets compliments even from relatives who usually turn their nose up at seafood.

Essential Ingredient Guide

  • Fresh Seafood: Go for crab chunks that have a clean ocean scent, never anything that smells off
  • Heavy Cream: Grab the full-fat kind without extra stuff for the smoothest results
  • Seafood Stock: Whip up your own using leftover shrimp shells or buy a good bottled version
  • Sweet Onions: Pick ones that feel solid with no mushy parts for clean taste
  • Unsalted Butter: Try the European kind for extra flavor depth

Step-By-Step Cooking Guide

Step 1: Starting Your Flavor Base (15 minutes):
Warm your pot gradually so butter doesn't turn brown. Soften onions till they look clear but not golden. Throw in garlic just for the last 60 seconds to keep it from tasting bitter. Keep things moving for even cooking.
Step 2: Making Your Thickener (10 minutes):
Add flour bit by bit while stirring. Look for a light tan shade, similar to wet sand at the beach. Never stop mixing – good roux needs constant attention. Wait for a thick, paste-like mix before adding any liquid.
Step 3: Pouring In The Liquids (15 minutes):
Drizzle stock in slowly as you mix. Don't stop whisking or you'll get bumps. Let each splash of liquid mix in completely. Wait for slight thickening before you pour in cream.
Step 4: Adding Your Seafood (10 minutes):
Put shrimp in first – they'll turn pink when they're done. Gently mix in crab at the end to keep big pieces whole. Skip hard stirring once seafood goes in. Give it a taste before serving.
Crab and Shrimp Seafood Bisque Save it
Crab and Shrimp Seafood Bisque | kylierecipes.com

In my family by the shore, we'd always have seafood stock simmering on weekend mornings. Whatever shells were left from Friday night dinner turned into Saturday's bisque base.

Heat Management

Gentle heat keeps your cream from breaking apart. Too much heat and your soup might separate.

Prep Ahead Tips

Fix the base up until the cream part, then stick it in the fridge. Warm it up slowly before dropping in seafood.

Topping Suggestions

A dash of paprika gives nice color and a touch of warmth. I love to float one buttery cooked shrimp right on top.

Crab and Shrimp Seafood Bisque Save it
Crab and Shrimp Seafood Bisque | kylierecipes.com

Best Eating Temp

Let your bisque sit for 5 minutes after cooking so all the tastes can blend together.

This bisque takes me back to beachside dinners with my grandma, who always said good seafood needs very little help. Every spoonful should feel like a gentle splash of ocean flavors, never drowning out the delicate seafood taste.

FAQ sur la recette

→ Can frozen seafood work instead of fresh?
Absolutely, just ensure you defrost and drain properly before adding it.
→ How do I avoid lumps when making roux?
Gradually whisk in your liquid while stirring nonstop, and cook until the roux turns golden before adding broth.
→ Is it okay to make this ahead of time?
Yep, you can prepare it a day in advance. Just reheat slowly to keep the seafood tender.
→ What pairs well with this bisque?
Try it with crusty bread, oyster crackers, or a light green salad for the best experience.
→ How should I store leftovers?
Use an airtight container, refrigerate for no more than two days, and warm it gently on the stove when ready to eat.

Crab and Shrimp Bisque

A cream-based seafood bisque packed with fresh crab and shrimp, cooked alongside aromatic veggies for bold flavors.

Préparation
15 minutes
Temps de cuisson
25 minutes
Durée totale
40 minutes
Écrit par: Kylie

Type de recette: Soups & Stews

Niveau de difficulté: Moyen

Cuisine: French

Quantité obtenue: 6 Nombre de portions

Régimes: ~

Composition

→ Base

01 4 cups broth (seafood or chicken)
02 1/4 cup flour, all-purpose
03 1 cup cream, heavy
04 1 small onion, minced
05 1/4 cup butter, unsalted
06 2 garlic cloves, finely minced

→ Seafood

07 1/2 pound shrimp (medium, cleaned and peeled)
08 1/2 pound crabmeat (lump)

→ Seasonings

09 Fresh parsley for topping
10 Add salt and pepper to your preference

Étapes de réalisation

Étape n°01

Heat up butter in a big pot on medium. Toss in onion and garlic, cooking for 3-4 minutes until they soften and smell great.

Étape n°02

Mix in the flour evenly with the veggies while stirring non-stop. Let it cook till it gets a warm, golden color—about 2-3 minutes.

Étape n°03

Slowly whisk in the broth a bit at a time. Let it simmer for 5 to 7 minutes till it thickens, then stir in the cream and let it simmer an extra 5 minutes.

Étape n°04

Drop in the shrimp and crabmeat. Let them simmer for 3-4 minutes, just until the shrimp turns pink.

Étape n°05

Sprinkle in salt and pepper as you like. Blend lightly if you want it smoother. Top it off with parsley before serving.

Détails supplémentaires

  1. Fresh seafood works best if you can get it.
  2. Splash in some sherry or white wine to add more flavor.
  3. Make sure the roux gets golden so your dish doesn’t taste like raw flour.

Outils et ustensiles nécessaires

  • Whisk
  • Big pot
  • Optional: Immersion blender

Informations sur les allergènes

Vérifie les ingrédients pour repérer d’éventuels allergènes et consulte un expert médical en cas de doute.
  • Dairy
  • Shellfish
  • Wheat

Apports nutritionnels (par portion)

Ces données sont uniquement indicatives et ne se substituent pas à un avis médical professionnel.
  • Kcal: 310
  • Matières grasses: ~
  • Glucides: ~
  • Protéines: ~