Why You’ll Love This Recipe

Rich and Creamy – A luxurious texture from heavy cream and butter.
Full of Seafood Flavor – Made with fresh shrimp, crab, and seafood stock.
Simple and Elegant – Impressive enough for special occasions but easy to prepare.
Customizable – Adjust the spice level or add extra seafood for a personal touch.
Warm and Comforting – Perfect for chilly evenings or when you crave a hearty dish.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ lb shrimp (peeled, deveined, and chopped)
½ lb crab meat (lump or claw)
1 small onion, chopped
2 cloves garlic, minced
2 tablespoon butter
2 tablespoon all-purpose flour
4 cups seafood stock (or chicken stock)
1 cup heavy cream
½ cup dry white wine (optional)
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional for heat)
Salt and pepper to taste
Fresh parsley for garnish

Directions

Sauté the Aromatics: In a large pot over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
Make the Roux: Sprinkle in the flour and whisk continuously for 1-2 minutes until it forms a light golden paste.
Add the Liquids: Slowly pour in the seafood stock while whisking to prevent lumps. Add the white wine (if using) and bring to a gentle simmer.
Season the Bisque: Stir in the paprika, cayenne pepper (if using), salt, and black pepper. Let the soup simmer for about 10 minutes, allowing the flavors to meld.
Cook the Seafood: Add the chopped shrimp and crab meat to the pot. Simmer for another 5 minutes, or until the shrimp is fully cooked.
Finish with Cream: Reduce the heat to low and stir in the heavy cream. Let the bisque warm through, but do not boil.
Serve: Ladle the bisque into bowls, garnish with fresh parsley, and enjoy!

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Lobster Addition: Swap shrimp for lobster meat for an even more luxurious bisque.
Extra Vegetables: Add diced carrots or celery for more texture.
Spicy Kick: Increase the cayenne pepper or add a dash of hot sauce.
Thicker Consistency: Blend half the bisque before adding the seafood for a creamier texture.
Dairy-Free Option: Use coconut milk instead of heavy cream for a dairy-free version.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Bisque can be frozen for up to 2 months, but the texture may change slightly when reheated.
Reheating: Warm on low heat on the stovetop, stirring occasionally. Avoid boiling to prevent the cream from curdling.

FAQs

Can I use frozen shrimp and crab?

Yes, just ensure they are fully thawed and drained before adding to the bisque.

What can I use instead of seafood stock?

Chicken stock works well as a substitute, but seafood stock enhances the flavor.

How do I make this bisque thicker?

Blend a portion of the soup before adding the seafood, or mix in a cornstarch slurry.

Can I use imitation crab?

Yes, but fresh or canned crab meat provides the best flavor.

What type of white wine is best for bisque?

A dry white wine like Sauvignon Blanc or Chardonnay works well.

Can I make this bisque ahead of time?

Yes, but add the seafood just before serving to keep it tender.

What should I serve with seafood bisque?

Crusty bread, a side salad, or roasted vegetables complement this dish well.

Can I add other seafood to this bisque?

Absolutely! Scallops, lobster, or clams make great additions.

Is this bisque gluten-free?

Not as written, but you can use a gluten-free flour blend for the roux.

How can I make this bisque lighter?

Use half-and-half instead of heavy cream or substitute with evaporated milk.

Conclusion

This Homemade Crab and Shrimp Seafood Bisque is a rich, flavorful, and comforting dish that’s surprisingly easy to make. Whether served as a starter or a main course, it’s guaranteed to impress. Try it today and enjoy a bowl of creamy seafood goodness!