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Crab and Shrimp Seafood Bisque

Luxury in a bowl—that's what this Crab and Shrimp Seafood Bisque delivers. Tender chunks of crab and succulent shrimp swim in a velvety cream base, enriched with Old Bay seasoning, paprika, and a hint of cayenne, making it restaurant-quality yet surprisingly quick to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Bisque Base
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
For the Creamy Seafood Mixture
  • 3 cups seafood stock
  • 1 cup heavy cream
  • ½ cup whole milk
For the Seafood
  • ½ pound raw shrimp, peeled, deveined and chopped
  • ½ pound lump crab meat fresh or canned, drained
For Seasoning & Finishing
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper optional, for heat
  • ½ teaspoon Old Bay seasoning
  • to taste salt and black pepper
  • 2 tablespoons chicken broth with a splash of lemon juice
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges for serving

Equipment

  • Large pot
  • Whisk
  • Cutting board

Method
 

  1. In a large pot over medium heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add the finely chopped onion and celery, sautéing for about 4-5 minutes until soft and translucent.
  2. Add 2 minced garlic cloves and cook for an additional 30 seconds to release their aroma without burning.
  3. Sprinkle 2 tablespoons of all-purpose flour over the vegetables and stir constantly for 1-2 minutes to eliminate the raw flour taste.
  4. Slowly whisk in 3 cups of seafood stock until smooth. Then add 1 cup heavy cream and ½ cup whole milk, stirring continuously until the mixture is well combined.
  5. Bring the mixture to a gentle simmer. Fold in ½ pound of chopped raw shrimp and ½ pound of lump crab meat. Season with ¼ teaspoon paprika, ½ teaspoon Old Bay seasoning, and cayenne pepper if desired.
  6. Allow the bisque to simmer for approximately 5 minutes until the seafood is fully cooked—avoid overcooking to keep the shrimp tender.
  7. Stir in 2 tablespoons of chicken broth with a splash of lemon juice, and adjust seasoning with salt and black pepper to taste.
  8. Garnish with 2 tablespoons of chopped fresh parsley and serve immediately with lemon wedges on the side.

Notes

For best results, use the freshest seafood available. If fresh crab is hard to find, quality canned lump crab meat works well. You can substitute chicken broth for seafood stock in a pinch, though the oceanic depth will be slightly reduced. Serve with crusty sourdough bread or a crisp green salad for a perfectly balanced meal.