Creamy Crab and Shrimp Bisque Recipe – Easy Seafood Soup for Cozy Nights

There’s something magical about a big, steamy bowl of creamy crab and shrimp bisque on a cold night. That first spoonful—silky, rich, briny, and just a little bit decadent—wraps you up like your favorite blanket. Honestly, this seafood soup is my personal definition of comfort food (and I don’t say that lightly).

I first made this creamy crab and shrimp bisque when my husband returned from a fishing trip with more shrimp than I knew what to do with. Add in some leftover crab from a weekend crab boil, and an obsession was born. Since then, this bisque has become a family tradition for Sunday suppers and special occasions. It’s so simple, but tastes like something you’d order at a fancy seaside restaurant. My kids even ask for seconds—and they’re not usually soup enthusiasts!

This ultimate seafood soup didn’t just arrive overnight. I’ve tweaked the seasonings (Old Bay is a must!), experimented with different stocks, and even tried dairy-free versions for friends. Each time, the creamy crab and shrimp bisque delivers, thanks to its dreamy texture, fresh seafood flavor, and that subtle kick of spice. Whether you’re hosting a crowd or just want to treat yourself, this recipe never disappoints. If you love crab bisque or shrimp bisque, you’re in for a treat—it’s the best of both worlds, with a homemade touch you won’t find anywhere else.

And yes, as someone who’s made this soup at least a dozen times, I can tell you: it’s easy enough for a weeknight, fancy enough for company, and—let’s face it—so delicious you’ll want to lick the bowl clean.

Why You’ll Love This Creamy Crab and Shrimp Bisque

Let’s get real for a second: not all seafood soups hit the spot. But this creamy crab and shrimp bisque? It’s in a league of its own, and here’s why I keep coming back to it (and why you probably will too):

• Quick & Easy: Ready in under an hour—even if you’re running late, you’ll have dinner on the table with time to spare.
• Simple Ingredients: No wild goose chase at the grocery store—just straightforward stuff, most of it you probably already have.
• Perfect for Any Occasion: Whether it’s a cozy date night, a family gathering, or a holiday feast, this bisque fits right in. I’ve even made it for Christmas Eve, and it disappears fast.
• Crowd-Pleaser: Adults rave, kids slurp it up, and even seafood skeptics come back for seconds. (My picky nephew actually asked for the recipe!)
• Unbelievably Delicious: The texture is luxuriously creamy without being heavy, and every bite bursts with sweet crab and juicy shrimp.

What really makes this recipe stand out is the technique. Blending a bit of the base before adding the seafood gives it that classic bisque smoothness, while the chunks of shrimp and crab add just the right amount of bite. The seasoning is perfectly balanced—Old Bay and a hint of smoked paprika bring depth, and a splash of white wine brightens the flavors. No need for fancy restaurant prices or hard-to-find shellfish; you get all the flavor, all the comfort, right at home.

For me, this creamy crab and shrimp bisque is more than soup—it’s a memory in a bowl. It’s the dish I make when friends need cheering up, or when I want to mark a special occasion at home. And honestly, it’s the soup I crave most when the weather turns chilly. Trust me: one spoonful, and you’ll know why it’s my go-to seafood soup for cozy nights.

Ingredients Needed for Creamy Crab and Shrimp Bisque

This bisque draws on classic seafood flavors, but the ingredients are all pretty accessible. You’ll find most of them at your regular grocery store, and a few pantry staples tie everything together. Here’s what you’ll need (plus a few quick notes from my kitchen to yours):

• Unsalted butter (2 tablespoons / 28g) – Adds richness and helps create the base flavor. If you only have salted, just cut back on extra salt later.
• Olive oil (1 tablespoon / 15ml) – Prevents the butter from burning and gives a subtle fruity note.
• Onion (1 medium, about 1 cup/140g, finely chopped) – For sweetness and depth. I use yellow onion, but white works too.
• Celery (2 stalks, about 1/2 cup/65g, finely chopped) – Classic in bisques for a gentle, savory backbone.
• Garlic (2 cloves, minced) – Adds just the right punch.
• All-purpose flour (1/4 cup / 30g) – Thickens the soup. You can swap for a gluten-free blend like Cup4Cup if needed.
• Seafood stock or chicken broth (4 cups / 960ml) – Seafood stock is best for a true bisque flavor, but good chicken broth will work if you’re in a pinch.
• Heavy cream (1 cup / 240ml) – For that dreamy, silky finish. Half-and-half or coconut cream (for dairy-free) are decent substitutes, though the texture will be a little lighter.
• Dry white wine (1/2 cup / 120ml) – Adds brightness and complexity. Sauvignon blanc or pinot grigio are my picks.
• Lump crab meat (1/2 pound / 225g, picked over for shells) – Fresh or pasteurized. I use Phillips brand if I can find it. Imitation crab works in a pinch, but real crab is, well, real crab.
• Medium shrimp (1/2 pound / 225g, peeled, deveined, chopped) – Fresh or thawed raw shrimp. I like to chop them into bite-size pieces for even cooking.
• Old Bay seasoning (1/2 teaspoon) – The classic seafood spice blend. Essential for that East Coast flavor.
• Smoked paprika (1/2 teaspoon) – For smokiness and color.
• Cayenne pepper (1/4 teaspoon, optional) – Adds a gentle heat. Skip if you’re sensitive or serving kids.
• Tomato paste (2 tablespoons / 30g) – A touch of umami and richness.
• Salt and black pepper – To taste. Go easy at first, then adjust at the end.
• Fresh parsley (2 tablespoons, chopped, plus extra for garnish) – For color and freshness.
• Lemon wedges – For serving. A little squeeze at the end brightens every bowl.

Ingredient Tips: If crab is pricey, you can stretch it by increasing the shrimp slightly. For a gluten-free bisque, swap the flour for cornstarch (use half the amount and whisk it into the cool stock before adding). And if you want a bit more veggie action, toss in some finely diced carrot with the onion and celery!

Equipment Needed

You don’t need a chef’s kitchen to make this creamy crab and shrimp bisque, promise. Here’s what I use every time (with a couple of tips if you’re working with a basic setup):

• Large soup pot or Dutch oven – Heavy-bottomed is best for even heating. My enameled Dutch oven is my go-to, but any stockpot will do.
• Sharp chef’s knife and cutting board – Chopping onions, celery, and shrimp is way easier with a decent knife. If yours is a little dull, give it a quick sharpen for safety.
• Measuring cups and spoons – For accuracy. I eyeball some things, but for flour and stock, I always measure.
• Wooden spoon or silicone spatula – For stirring the roux and scraping the pot without scratching it.
• Whisk – Helps get the soup base silky smooth, especially when adding the stock and cream.
• Blender or immersion blender (optional) – If you want a super-smooth base, blend half the soup before adding the seafood. I use my stick blender right in the pot for less mess.
• Ladle – For serving. (Yes, I’ve used a coffee mug in a pinch. It works!)

If you don’t have an immersion blender, let the soup cool slightly and carefully blend a portion in a regular blender (just don’t overfill). And don’t worry—if you skip the blending, your bisque will just be a little more rustic (still delicious!). Clean your tools with warm, soapy water right after cooking; seafood can be a little clingy, so don’t leave it to dry on your pot.

Preparation Method

1. Prep the aromatics. Finely chop 1 medium onion (about 1 cup/140g) and 2 celery stalks (about 1/2 cup/65g). Mince 2 cloves garlic. Peel, devein, and chop 1/2 pound (225g) shrimp into bite-size pieces. Pick through 1/2 pound (225g) lump crab meat for any shells.
2. Start the base. In a large soup pot or Dutch oven, melt 2 tablespoons (28g) unsalted butter and 1 tablespoon (15ml) olive oil over medium heat (about 2 minutes). Add chopped onion and celery. Cook, stirring occasionally, until veggies are soft and translucent, about 5-6 minutes. Don’t rush this step; it builds flavor!
3. Add garlic and flour. Stir in the minced garlic and cook for 1 minute (it should smell fragrant but not browned). Sprinkle 1/4 cup (30g) all-purpose flour over the veggies, stirring constantly for 2 minutes. You’re making a roux—it should look like a paste and just

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