Crab and Shrimp Seafood Bisque
A great seafood bisque recipe is loaded with bold flavors, creamy broth, and delicate seafood to create a delicious seafood meal. Crab and shrimp seafood bisque is by far the most flavorful! The sweetness and soft texture of crab paired with the crisp and vibrant qualities of wild shrimp are the perfect combination for this rich and creamy seafood recipe.
Summer has arrived in New England! It’s been a cold.. and I mean COLD winter. There is nothing better to celebrate the arrival of summer than with a delicious seafood bisque! I was pregnant for the last 9 months but now that baby is here, I am SO ready to eat an abundance of seafood and enjoy my summer.
What is Seafood Bisque?
Seafood bisque typically consists of a thick and creamy broth blended with vegetables and seasonings referred to as bisque due to its thickness. Different types of seafood are added to give a salty yet sweet flavor with a tender texture. I’ve found crab and shrimp to complement each other the best as crab is very tender and shrimp is a bit more firm. The crab can easily be swapped out for lobster if your tastebuds prefer!
What to Serve with Seafood Bisque
Since crab and shrimp seafood bisque is a protein rich meal with a hearty broth, a side that is light and airy works perfectly. I prefer a bread that is great for soaking up excess bisque such as sourdough. A crisp salad with a light vinaigrette is also a great option if you’re looking for extra nutrition without the extra calories.
Crab and Shrimp Seafood Bisque Ingredients
Crab – lump crab meat is your best option if you are getting canned crab as there are thicker chunks. You can also purchase regular white crab meat that is broken up into tiny pieces that make the consistency of the soup more thick. It all comes down to preference!
Shrimp – I am a huge fan of large wild caught gulf shrimp, but regular uncooked shrimp is fine too. You can use pre-cooked shrimp too to save on time – just add it in with the crab at the end of the recipe.
Heavy cream – whole milk works great too if you are looking to cut calories, but heavy cream adds to the thickness of the bisque.
Roux – flour/butter mixture to thicken up the bisque.
Seafood broth – can be easily substituted out for chicken broth. This thins out the bisque while adding more flavor.
Tomato paste – gives the bisque its signature orange color while adding a savory flavor.
White wine – either pinot grigio or chardonnay works best. You can also use a bit of brandy if you want a stronger flavor without the added sweetness that wine leaves behind.
Vegetables – carrots, celery, onion and garlic also add to the richness of the bisque but more importantly, it adds a great base flavor with lots of nutrition!
Seasonings – of course, Old Bay seasoning is the star of the show here. I also add salt and paprika to enhance the flavor of the seafood bisque.
Olive oil – to sear the shrimp and vegetables.
Parsley – for garnish.
Equipment
5-6 quart Dutch Oven: The Lodge 5 quart Dutch Oven is very budget friendly and works just fine, but it’s a bit more difficult to clean is prone to rust. They also have a 6 quart Dutch Oven that is enameled and easier to clean (my preference).
Food processor: I use the Hamilton Beach 10 cup Food Processor and it works great for making a puree out of the vegetables to turn it into a thick and hearty bisque.
Large spoon: Any large spoon utensil will work just fine!
How to Make Crab and Shrimp Seafood Bisque
Step one is searing the uncooked shrimp. Make sure your shrimp is peeled and deveined. Heat a dutch oven or heavy bottomed pot to medium high heat. Add 1 tbsp of olive oil once fully heated. Add raw shrimp and sear 1-2 minutes on each side until bright red in color. Remove from pot and set aside.
Chop 2 celery stalks, 3 large carrots, ½ Spanish onion and 6 cloves of garlic. In the heated pot, add all vegetables except for the garlic and cook until translucent. Add the garlic and cook for another minute.
Add 3 tbsp butter and 3 tbsp flour. Stir consistently for 1-2 minutes until it starts to darken into a golden color. Add in ½ cup of white wine with 3 tbsp tomato paste and allow to simmer for 3 minutes.
Add 2 cups of either seafood broth until the bisque reaches a simmer. At this point, add in 2 cups of heavy cream, 1 ½ tsp Old Bay seasoning, ½ tsp salt (adjust for taste), ½ tsp paprika and stir until heated through.
Transfer to a food processor in small batches and puree until the bisque is smooth and return back to the pot.
Note: If you’re using a blender, be careful that the lid does not pop off. Blending a very hot puree releases steam that builds pressure which can cause the blender lid to pop off while blending.
Add 8 oz of lump crab and the cooked shrimp to the bisque. Stir to incorporate and garnish with fresh parsley.
Enjoy!
How to Store Leftover Crab and Shrimp Seafood Bisque
Store in an airtight container in the refrigerator for up to 3 days. This also can be stored in the freezer for up to 6 months. When freezing, storing in a vacuum sealed bag is the best option. My favorite vacuum sealer is the FoodSaver!
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Crab and Shrimp Seafood Bisque
Ingredients
- 8 oz Raw Shrimp peeled and deveined
- 8 oz Lump Crab
- 1 tbsp Olive Oil
- 2 Celery Stalks
- 3 Carrote large
- ½ Spanish Onion
- 6 cloves Garlic
- 3 tbsp Butter Kerrygold brand
- 3 tbsp Flour
- ½ cup White Wine pinot grigio or chardonnay
- 3 tbsp Tomato Paste
- 2 cups Seafood Broth can be substituted for chicken broth
- 2 cups Heavy Cream
- 1½ tsp Old Bay Seasoning adjust to taste
- ½ tsp Salt adjust to taste
- ½ tsp Paprika
- Fresh Parsley optional – for garnish
Instructions
- Heat a dutch oven or heavy bottomed pot to medium high heat. Add 1 tbsp of olive oil once fully heated. Add peeled and deveined raw shrimp and sear 1-2 minutes on each side until bright red in color. Remove from pot and set aside.
- Chop 2 celery stalks, 3 large carrots, ½ Spanish onion and 6 cloves of garlic. In the heated pot, add all vegetables except for the garlic and cook until translucent. Add the garlic and cook for another minute.
- Add 3 tbsp butter and 3 tbsp flour. Stir consistently for 1-2 minutes until it starts to darken into a golden color. Add in ½ cup of white wine with 3 tbsp tomato paste and allow to simmer for 3 minutes.
- Add 2 cups of either seafood broth until the bisque reaches a simmer. At this point, add in 2 cups of heavy cream, 1 ½ tsp Old Bay seasoning, ½ tsp salt (adjust for taste), ½ tsp paprika and stir until heated through.
- Transfer to a food processor in small batches and puree until the bisque is smooth and return back to the pot.
- Add 8 oz of lump crab and the cooked shrimp to the bisque. Stir to incorporate and garnish with fresh parsley.