Creamy Crab Shrimp Bisque (Printable)

Velvety bisque with tender crab and succulent shrimp, ideal for cozy evenings at home.

# What You Need:

→ Seafood

01 - 8 oz lump crab meat
02 - 8 oz large shrimp, peeled, deveined, and chopped

→ Vegetables & Aromatics

03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil
05 - 1 small onion, finely chopped
06 - 2 celery stalks, finely chopped
07 - 1 small carrot, finely chopped
08 - 2 garlic cloves, minced

→ Liquids

09 - 1/4 cup dry sherry or white wine
10 - 3 cups seafood or fish stock
11 - 1 cup heavy cream
12 - 1 cup whole milk

→ Seasonings

13 - 2 tbsp tomato paste
14 - 1 tsp Old Bay seasoning
15 - 1/2 tsp sweet paprika
16 - 1 bay leaf
17 - Salt and freshly ground black pepper, to taste
18 - 1 tbsp fresh parsley, chopped, for garnish

→ Optional

19 - Lemon wedges, for serving

# How-To Steps:

01 - Melt the butter with the olive oil in a large pot over medium heat. Add the onion, celery, and carrot and sauté until softened, about 6 to 8 minutes.
02 - Stir in the garlic and cook for 1 minute. Add the tomato paste, Old Bay seasoning, and sweet paprika; cook for another 2 minutes, stirring frequently to toast the spices.
03 - Pour in the sherry or white wine, scraping up any browned bits from the bottom of the pot. Let simmer for 1 to 2 minutes until slightly reduced.
04 - Add the seafood stock and bay leaf. Bring to a simmer, cover, and cook for 15 minutes to develop flavor.
05 - Remove the bay leaf. Using an immersion blender, purée the mixture until completely smooth. If using a standard blender, work in batches and return the purée to the pot.
06 - Stir in the whole milk and heavy cream. Bring back to a gentle simmer without boiling to prevent curdling.
07 - Add the lump crab meat and chopped shrimp. Simmer gently for 6 to 8 minutes until the shrimp are pink and cooked through.
08 - Season to taste with salt and freshly ground black pepper. Ladle into bowls and garnish with chopped parsley and a squeeze of lemon juice if desired.

# Helpful Tips:

01 -
  • The texture lands somewhere between silk and a warm hug, which is exactly what a weeknight calls for
  • It tastes like something from a coastal bistro but comes together with ingredients you can grab at a regular grocery store
02 -
  • Never let the bisque come to a hard boil after adding the dairy or the cream will break and leave you with an oily, grainy mess
  • Puréeing the base before adding the seafood is what separates a true bisque from a chunky chowder, so do not skip that step even if you are tempted to save time
03 -
  • If you accidentally let the dairy separate, whisking in a small splash of cold cream while off the heat can sometimes bring it back together
  • Substituting half and half for the heavy cream works fine if you want something lighter, just expect a slightly thinner body

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