Dive spoon‑first into this seafood bisque recipe—a velvety soup loaded with sweet crab, tender shrimp, and a whisper of sherry. Creamy yet light, elegantly rich yet weeknight‑easy, it’s the kind of bowl that makes chilly evenings feel fancy in minutes.
When I first ladled this seafood bisque recipe onto our tiny farmhouse table, my husband paused mid‑conversation, tasted, and actually closed his eyes. Now it’s the dinner we break out for birthdays, winter storms, and “just because” Fridays. Even our five‑year‑old calls it “fancy pink soup” and dunks her grilled‑cheese soldiers with glee. One slurp and you’ll understand why the bisque became our household staple.
Why this crab shrimp bisque
- Indulgent but easy – 40 minutes, one pot, zero fuss.
- Layers of coastal flavor – tomato paste, sherry, paprika, and cayenne hug every bite of crab + shrimp.
- Creamy comfort – heavy cream swirls in for silk‑sheet texture without feeling heavy.
- Meal‑prep magic – tastes even better next day, so make it ahead for effortless entertaining.
- Flexible fix‑ups – swap stock, play with herbs, or whirl smooth for a fine‑dining vibe—all inside the same crab shrimp bisque.
What You Need To Make This Seafood Bisque Recipe (serves 6 bowls)
- 340 g / ¾ lb cooked shrimp, peeled, deveined, diced
- 340 g / ¾ lb cooked lump crab meat, shells removed
- 15 ml / 1 Tbsp olive oil
- 45 g / ⅓ cup celery, minced
- 45 g / ⅓ cup carrot, minced
- 100 g / ½ cup yellow onion, minced
- 2 garlic cloves, finely chopped
- 5 g / 1 tsp sweet paprika
- Pinch cayenne (optional)
- 30 g / ¼ cup all‑purpose flour (or gluten‑free blend)
- 30 g / 2 Tbsp tomato paste
- 1 L / 4 cups seafood stock (or low‑sodium chicken broth)
- 240 ml / 1 cup heavy cream
- 30 ml / 2 Tbsp dry sherry (optional but dreamy)
- Sea salt + cracked pepper, to taste
- Fresh parsley, chives, or dill—chopped, for garnish
How to crab shrimp bisque
- Sauté the base
Warm olive oil in a Dutch oven over medium heat. Stir in celery, carrot, and onion; cook 5 minutes until glossy. Add garlic; cook 60 seconds. - Bloom the flavor
Mix in tomato paste, paprika, and cayenne. Stir 2 minutes so everything turns brick‑red and fragrant. - Build the roux
Sprinkle flour over veggies; stir nonstop 2 minutes to lose the raw taste. - Whisk in stock
Pour broth little by little, whisking to dodge lumps. Bring to a gentle bubble, then drop heat and simmer 12 minutes until slightly thick. - Finish with cream + seafood
Stir in sherry (if using) and cream; keep heat on low so it never boils. Fold in shrimp and crab; warm 5 minutes. - Season & serve
Taste, add salt and pepper, ladle into warm bowls, and shower with fresh herbs. Pass crusty baguette for swooping every last silky drop.
Notes on this seafood bisque recipe
- Stock swap: half seafood, half vegetable stock amplifies ocean flavor while keeping things light.
- Texture tip: blitz half the soup with an immersion blender before adding seafood for ultra‑smooth luxe.
- Lighter route: sub half‑and‑half for cream; bisque stays silky, calories dip.
- The seafood bisque recipe freezes well minus the cream—stir cream in after reheating for fresh decadence.
From date‑night starter to Christmas Eve centerpiece, this seafood bisque recipe is proof a pot of soup can taste like a seaside holiday. Gather your crustaceans, pour the cream, and let that savory steam tell everyone something special is on the stove tonight.
Frequently Asked Questions
Absolutely! Drain well and pat dry so the bisque stays velvety, not watery.
Splash in a teaspoon of lemon juice for brightness or a glug of white wine—easy swap!
Cayenne adds gentle warmth. Dial it up, tone it down, or omit entirely for zero heat.
Yes! Full‑fat coconut milk gives creamy body and a faint tropical note—delish with seafood.
Crusty sourdough, garlic baguette, or even oyster crackers—anything sturdy enough to scoop!
seafood bisque recipe
Dive spoon‑first into this seafood bisque recipe—a velvety soup loaded with sweet crab, tender shrimp, and a whisper of sherry.
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Servings: 6 bowls
Ingredients
- 340 g / ¾ lb cooked shrimp peeled, deveined, diced
- 340 g / ¾ lb cooked lump crab meat shells removed
- 15 ml / 1 Tbsp olive oil
- 45 g / ⅓ cup celery minced
- 45 g / ⅓ cup carrot minced
- 100 g / ½ cup yellow onion minced
- 2 garlic cloves finely chopped
- 5 g / 1 tsp sweet paprika
- Pinch cayenne optional
- 30 g / ¼ cup all‑purpose flour or gluten‑free blend
- 30 g / 2 Tbsp tomato paste
- 1 L / 4 cups seafood stock or low‑sodium chicken broth
- 240 ml / 1 cup heavy cream
- 30 ml / 2 Tbsp dry sherry optional but dreamy
- Sea salt + cracked pepper to taste
- Fresh parsley chives, or dill—chopped, for garnish
Instructions
- Sauté the base
- Warm olive oil in a Dutch oven over medium heat. Stir in celery, carrot, and onion; cook 5 minutes until glossy. Add garlic; cook 60 seconds.
- Bloom the flavor
- Mix in tomato paste, paprika, and cayenne. Stir 2 minutes so everything turns brick‑red and fragrant.
- Build the roux
- Sprinkle flour over veggies; stir nonstop 2 minutes to lose the raw taste.
- Whisk in stock
- Pour broth little by little, whisking to dodge lumps. Bring to a gentle bubble, then drop heat and simmer 12 minutes until slightly thick.
- Finish with cream + seafood
- Stir in sherry (if using) and cream; keep heat on low so it never boils. Fold in shrimp and crab; warm 5 minutes.
- Season & serve
- Taste, add salt and pepper, ladle into warm bowls, and shower with fresh herbs. Pass crusty baguette for swooping every last silky drop.
Notes
Stock swap: half seafood, half vegetable stock amplifies ocean flavor while keeping things light.
Texture tip: blitz half the soup with an immersion blender before adding seafood for ultra‑smooth luxe.
Lighter route: sub half‑and‑half for cream; bisque stays silky, calories dip.
The seafood bisque recipe freezes well minus the cream—stir cream in after reheating for fresh decadence.
From date‑night starter to Christmas Eve centerpiece, this seafood bisque recipe is proof a pot of soup can taste like a seaside holiday. Gather your crustaceans, pour the cream, and let that savory steam tell everyone something special is on the stove tonight.
