If you’re in the mood for something luxurious, flavorful, and comforting all at once, this Creamy Crab and Shrimp Seafood Bisque is exactly what you need. It’s rich, velvety, and packed with sweet shrimp and tender crab meat—all wrapped up in a seasoned broth infused with Old Bay, a touch of smoked paprika, and a generous splash of cream. This bisque might sound fancy, but it’s surprisingly simple to make. In just about 30 minutes, you can have a pot of restaurant-quality soup simmering on your stove. Whether you’re serving it as a starter for a special dinner or as a main dish with a crusty baguette, it always delivers on flavor and presentation. I first made this bisque as a way to use up leftover seafood from a weekend get-together. What started as a “use-what-you-have” recipe quickly turned into a regular request in my house—especially when we want something warm and indulgent that still feels light and fresh. With the right balance of richness and bright seafood flavors, this soup checks all the boxes. Let’s walk through the ingredients and the first steps to get this bisque going.

Ingredients You’ll Need

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 celery stalk, finely chopped
• 2 tablespoons all-purpose flour
• 3 cups seafood stock (or substitute with chicken broth)
• 1 cup heavy cream
• ½ cup whole milk
• ½ lb cooked shrimp, peeled, deveined, and chopped
• ½ lb lump crab meat (be sure to remove any shells)
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon smoked paprika
• Salt and black pepper to taste
• Optional garnish: chopped parsley, extra shrimp or crab, a drizzle of cream

This recipe makes about 4 to 6 servings and is easy to scale up if you’re serving a larger crowd.

Step 1: Sauté the Aromatics

Start by melting 2 tablespoons of butter and 1 tablespoon of olive oil in a large pot over medium heat. Once the butter is melted and begins to foam, add your chopped onion, minced garlic, and celery. Cook for about 5 minutes, stirring occasionally, until everything is softened and fragrant. This aromatic base is the first layer of flavor in your bisque, so don’t rush this step—it really sets the tone for the entire soup.

Step 2: Create a Light Roux

Sprinkle in 2 tablespoons of all-purpose flour, and stir constantly for about 1 minute. This forms a light roux, which will help thicken the soup without making it too heavy. Keep stirring so the flour doesn’t clump or brown. You’re looking for a smooth texture that blends easily with the liquid you’ll add next.

 

Step 3: Add the Stock and Simmer

Slowly pour in 3 cups of seafood stock, whisking as you go to prevent lumps. Bring the mixture to a gentle simmer, stirring often. After a few minutes, it should thicken slightly to a silky, broth-like consistency. If you don’t have seafood stock on hand, low-sodium chicken broth makes a great substitute—it still complements the seafood without overpowering the delicate flavors.

 

Seafood Bisque: Creamy, Comforting, and Packed with Flavor

Now that your flavorful base is simmering and just starting to thicken, it’s time to turn this soup into a true bisque—smooth, rich, and loaded with tender shrimp and crab. This part of the process is what transforms it from a simple seafood soup into something elegant enough to serve at a dinner party, yet cozy enough to enjoy on a quiet night in. Let’s keep going and finish this creamy, crave-worthy bisque.

Step 4: Stir in the Cream and Milk

Reduce the heat to low and stir in 1 cup of heavy cream and ½ cup of whole milk. Continue to cook gently, stirring occasionally to make sure nothing sticks to the bottom of the pot. Be careful not to let the bisque boil at this stage—just a gentle simmer is perfect. Boiling can cause the cream to separate, which affects the texture. The goal is a smooth, luxurious consistency that coats the spoon.

Step 5: Add the Seafood and Seasonings

Next, gently stir in:

• ½ lb cooked shrimp, chopped into bite-size pieces
• ½ lb lump crab meat, carefully checked for shells
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon smoked paprika
• Salt and black pepper to taste

Let the soup simmer for 10 to 15 minutes, uncovered, to allow the flavors to meld. The seafood will warm through without overcooking, and the broth will continue to thicken slightly. Old Bay brings that signature seafood spice blend, while smoked paprika adds depth and a hint of warmth. If you’re a fan of heat, you can also add a pinch of cayenne pepper here.

 

Step 6: Blend (Optional) for a Smoother Texture

If you prefer a smoother bisque, now is the time to partially blend it. Before adding the seafood, use an immersion blender to puree part of the soup. Blend to your preferred consistency—some like it silky, while others prefer it a bit rustic with small pieces of vegetable throughout. You can also ladle a portion into a blender, puree, then return it to the pot if you don’t have an immersion blender. Just be sure to do this step before adding the shrimp and crab, as blending the seafood will change the texture.

Step 7: Finish and Serve

Once the bisque is hot and perfectly seasoned, it’s ready to serve. Ladle it into bowls and top with your choice of garnishes:

• Chopped fresh parsley
• Extra shrimp or crab meat
• A drizzle of cream for an elegant swirl

Pair this bisque with crusty bread or garlic toast to soak up every last spoonful.

 

Creamy Crab and Shrimp Seafood Bisque: FAQ and Final Thoughts

With its rich base, tender seafood, and subtle spice, this Creamy Crab and Shrimp Seafood Bisque is a true comfort dish that also feels elegant and special. Whether you’re serving it as a holiday starter, a weekend treat, or an easy weeknight dinner, it’s one of those recipes that brings people back to the table—and back for seconds. Before we wrap things up, here are some common questions to help you get the most out of this simple yet impressive bisque. 1. Can I use frozen shrimp or crab meat? Yes! Just make sure the seafood is fully thawed and well-drained before adding to the bisque. Pat it dry to avoid watering down the soup. 2. Can I make this bisque ahead of time? Absolutely. You can prepare the base (through Step 4) ahead of time, then refrigerate. When you’re ready to serve, reheat gently and add the seafood right before serving to keep it tender. 3. How should I store leftovers? Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove—do not boil, as this can cause the cream to break. 4. Can I freeze this bisque? It’s best served fresh. Cream-based soups don’t always freeze well because the dairy can separate. If you want to freeze it, leave out the cream and seafood, then add those fresh when reheating. 5. Is there a way to make this gluten-free? Yes. Swap the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener. Mix 1 tablespoon of cornstarch with a bit of cold broth and stir it into the soup once the liquids are added. 6. What can I serve with this bisque? Crusty bread, garlic toast, or a light side salad are all perfect pairings. You can also serve it as a starter before a main dish like roasted fish, grilled chicken, or a pasta with lemon and herbs. 7. Can I substitute other seafood? Definitely. Scallops, lobster meat, or even firm white fish like cod or halibut can work well. Just be sure not to overcook them—add near the end and simmer gently.

Conclusion: A Bisque Worth Savoring

This Creamy Crab and Shrimp Seafood Bisque is proof that you don’t need complicated ingredients or restaurant training to make something that feels truly special. It’s rich without being heavy, easy to prepare, and delivers that classic seafood flavor in every spoonful. Whether you’re planning a cozy dinner or just treating yourself to a bowl of something warm and delicious, this bisque delivers every time. It’s the kind of recipe that turns a regular night into something memorable. If you try it, I’d love to know—did you keep it classic or make it your own with a few personal touches? Share your version in the comments, and don’t forget to save this one to your list of go-to comfort food recipes. Here’s to creamy soups, fresh seafood, and a bowl that tastes as good as it looks. Print