One of my favorite food memories took place far from my own kitchen. My husband and I were visiting a charming coastal town in Maine for our anniversary, and after a long day wandering through little shops and breathing in that salty sea air, we sat down at a small restaurant tucked along the harbor.
The menu wasn’t extensive, but the seafood bisque caught my eye instantly. When the steaming bowl arrived, rich with the scent of butter, garlic, and briny sweetness from the ocean, I knew it was going to be unforgettable.
That first spoonful was smooth, velvety, and deeply comforting. The crab melted into the broth while the shrimp offered that perfect, tender bite. I can still recall how the flavors lingered—layers of creaminess balanced with a whisper of wine and spice. Sitting there, watching the fishing boats come in as the sun set, I thought to myself, this is the kind of dish that feels like both a treat and a warm hug.
When I came back home, I wanted to recreate that feeling for my family. Over time, I tested different versions in my own kitchen until I settled on one that’s both elegant enough for a special dinner and simple enough for a cozy weekend meal. This creamy crab and shrimp seafood bisque has become my way of bringing a bit of that coastal charm to our table, no matter where we are.
Short Description
A rich, creamy seafood bisque made with tender shrimp, sweet crab, and a blend of vegetables simmered in a velvety broth with white wine, cream, and Old Bay seasoning.
Key Ingredients
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 carrot, peeled and finely chopped
- ¼ cup all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1 cup milk
- ½ pound fresh crab meat
- ½ pound shrimp, peeled and deveined
- ¼ cup dry white wine
- 1 tablespoon tomato paste
- 1 teaspoon Old Bay seasoning
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
Tools Needed
- Large heavy-bottomed pot
- Wooden spoon
- Whisk
- Immersion blender (or countertop blender)
- Ladle
- Sharp knife and cutting board
Cooking Instructions
Step 1: Sauté the vegetables
In a large pot, melt the butter over medium heat. Add onion, garlic, celery, and carrot. Cook 5–7 minutes until tender and fragrant.
Step 2: Add flour for thickening
Stir in the flour and cook 2 minutes, stirring constantly to remove the raw flour taste.
Step 3: Build the broth
Gradually whisk in the seafood or chicken broth. Bring to a boil, then reduce heat and let simmer 10 minutes until slightly thickened.
Step 4: Add seafood and cream
Stir in the heavy cream, milk, crab meat, shrimp, white wine, and tomato paste. Simmer gently 10–15 minutes until shrimp are cooked through and flavors meld.
Step 5: Season the bisque
Add Old Bay, salt, and pepper. Taste and adjust seasoning as needed.
Step 6: Blend for creaminess
Remove from heat and cool slightly. Puree with an immersion blender until smooth, or carefully blend in batches.
Step 7: Reheat and serve
Warm gently if needed. Ladle into bowls and top with fresh parsley. Serve immediately.
Troubleshooting tip: If the bisque feels too thick after blending, add an extra splash of broth or milk until it reaches your desired consistency.
Why You’ll Love This Recipe
Luxuriously creamy texture balanced by delicate seafood flavors
Perfect for both special occasions and comforting weeknight dinners
Simple ingredients that come together in less than an hour
Customizable with different seafood options
Freezer-friendly for make-ahead meals
Mistakes to Avoid & Solutions
Overcooking the shrimp: Shrimp cook quickly; remove from heat as soon as they turn pink and opaque.
Skipping the flour step: Flour helps create that velvety thickness. If skipped, the bisque may feel watery.
Blending too hot: Blending boiling-hot soup can be dangerous. Allow a short cooling period before blending.
Adding wine too late: Add the wine before simmering so the alcohol cooks off, leaving only the flavor.
Too much salt: Crab and broth can already be salty. Always taste before adding extra salt.
Serving and Pairing Suggestions
Serve with warm crusty bread or garlic toast for dipping
Pair with a light salad with citrus vinaigrette for freshness
Offer alongside roasted asparagus or green beans for a balanced plate
For gatherings, serve in small cups as an elegant appetizer before the main course
Pair with a glass of chilled Chardonnay or Sauvignon Blanc
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days
For longer storage, freeze in portions for up to 2 months
Reheat gently on the stove over low heat, stirring often
Add a splash of milk or broth if the bisque thickens too much after refrigeration
FAQs
1. Can I use canned crab instead of fresh?
Yes, canned crab works fine, though fresh has a sweeter flavor. Be sure to drain well.
2. What if I don’t have seafood broth?
Chicken broth is a great substitute and still produces a delicious bisque.
3. Can I make this ahead of time?
Absolutely. Prepare up to the blending stage, refrigerate, then reheat and blend before serving.
4. Do I need an immersion blender?
It’s handy but not essential. A countertop blender works too, just be sure to let the soup cool slightly first.
5. Can I add other seafood?
Yes, scallops or lobster chunks can be added for variety. Just adjust cooking time so they don’t overcook.
Tips & Tricks
For a richer flavor, sauté vegetables in a mix of butter and olive oil
Use small shrimp for even bites throughout the bisque
Warm your bowls before serving to keep the bisque hot longer
A squeeze of fresh lemon before serving brightens the flavors
Garnish with extra crab on top for an elegant presentation
Recipe Variations
Lobster Bisque Twist: Replace crab with ½ pound lobster meat. Add lobster shells to the broth while simmering, then remove before blending for an extra boost of flavor.
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes along with the Old Bay for gentle heat.
Lighter Version: Substitute half-and-half for the cream and skip the flour for a thinner, brothier bisque.
Vegetable Add-In: Stir in roasted red peppers before blending for a subtle smoky sweetness.
Dairy-Free Option: Swap the cream and milk for full-fat coconut milk, which adds richness with a hint of tropical flavor.
Final Thoughts
Whenever I ladle this bisque into bowls, I can’t help but think back to that quiet harbor-side dinner and the joy of sharing a beautiful meal away from home. Cooking it now in my own kitchen brings those memories rushing back, but with the comfort of family gathered around my table.
My grandchildren like to dunk bread into their bowls, while my husband prefers his with a crisp salad and a glass of wine. That’s the beauty of a dish like this, it adapts to the people enjoying it.
Crab And Shrimp Seafood Bisque
Ingredients
- 2 tablespoons butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 celery stalk finely chopped
- 1 carrot peeled and finely chopped
- ¼ cup all-purpose flour
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1 cup milk
- ½ pound fresh crab meat
- ½ pound shrimp peeled and deveined
- ¼ cup dry white wine
- 1 tablespoon tomato paste
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Melt butter in a large pot over medium heat. Add onion, garlic, celery, and carrot. Cook 5–7 minutes until tender and fragrant.
- Stir in flour and cook 2 minutes, stirring constantly to remove the raw flour taste.
- Gradually whisk in seafood or chicken broth. Bring to a boil, then reduce heat and simmer 10 minutes until slightly thickened.
- Stir in heavy cream, milk, crab meat, shrimp, white wine, and tomato paste. Simmer gently 10–15 minutes until shrimp are cooked through and flavors meld.
- Season with Old Bay, salt, and pepper. Taste and adjust as needed.
- Remove from heat and cool slightly. Puree with an immersion blender until smooth, or carefully blend in batches.
- Warm gently if needed. Ladle into bowls, garnish with parsley, and serve immediately.
- Tip: If the bisque feels too thick after blending, stir in a splash of broth or milk until it reaches your desired consistency.
