Crab and Shrimp Seafood Bisque

A luxurious, velvety bisque made with tender shrimp, sweet crab meat, aromatics, and a smooth cream base—restaurant-quality comfort at home.

Ingredients (Serves 4–6)

• 2 tbsp butter

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp all-purpose flour

• 2 tbsp tomato paste

• 2 cups seafood stock (or chicken stock)

• 1 cup heavy cream

• ½ lb shrimp, peeled & deveined, chopped

• ½ lb crab meat (lump or claw)

• ½ tsp paprika

• ¼ tsp cayenne pepper (optional)

• Salt & black pepper to taste

• 1 tbsp fresh parsley, chopped

Instructions

1. Sauté Aromatics
   In a pot, melt butter with olive oil over medium heat. Add onion and cook until soft. Add garlic and cook 30 seconds.

2. Build Base
   Stir in flour and tomato paste. Cook 1–2 minutes until slightly thickened.

3. Add Liquid
   Slowly whisk in seafood stock. Simmer 10 minutes until smooth.

4. Cream It
   Stir in heavy cream, paprika, cayenne, salt, and pepper.

5. Add Seafood
   Add shrimp and cook 3–4 minutes until pink. Gently fold in crab meat and simmer 2 minutes.

6. Serve
   Garnish with parsley. Serve hot with crusty bread.

Tips & Variations

• Blend half the soup for extra creaminess

• Use half-and-half instead of cream for lighter version

• Add a splash of sherry or white wine for depth

Q & A

Q: Can I make this ahead?
A: Yes—store refrigerated up to 2 days. Reheat gently.

Q: Can I freeze bisque?
A: Cream-based soups freeze best without cream—add cream when reheating.