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An overhead view of a bowl of homemade crab and shrimp bisque, showing its velvety texture and pieces of seafood.

Crab and Shrimp Bisque (The Easiest Restaurant-Quality Recipe)

This Crab and Shrimp Bisque is a creamy, rich, and decadent seafood soup that's surprisingly easy to make at home. Get ready for a restaurant-quality meal with deep flavors of crab, shrimp, and a hint of sherry.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp Unsalted Butter
  • 1 Medium Onion finely chopped
  • 2 stalks Celery finely chopped
  • 3 cloves Garlic minced
  • 1/4 cup All-Purpose Flour
  • 1/4 cup Dry Sherry
  • 4 cups Seafood Stock
  • 1 cup Heavy Cream
  • 8 oz Lump Crab Meat picked over for shells
  • 8 oz Raw Shrimp peeled and deveined
  • 1 tsp Old Bay Seasoning
  • 1/4 tsp Cayenne Pepper or to taste
  • Salt and Black Pepper to taste
  • 2 tbsp Fresh Parsley chopped, for garnish

Equipment

  • 1 Large Dutch oven or pot
  • 1 Blender or Immersion Blender

Method
 

  1. Sauté Aromatics: In a large Dutch oven, melt butter over medium heat. Add onion and celery; cook until soft (5-7 min). Add garlic and cook for 1 more minute.
  2. Make Roux: Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  3. Build Base: Whisk in the sherry, then gradually whisk in the seafood stock until smooth. Add Old Bay and cayenne.
  4. Simmer: Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes to let flavors meld.
  5. Blend: Use an immersion blender to blend the soup until completely smooth, or carefully transfer in batches to a regular blender.
  6. Finish: Stir in heavy cream, shrimp, and most of the crab meat. Heat gently over low heat for 5-7 minutes until shrimp are cooked. Do not boil. Season with salt and pepper.
  7. Serve: Ladle into bowls and garnish with remaining crab meat and fresh parsley.

Notes

Do not boil the bisque after adding the cream, as it can cause it to curdle.
For the richest flavor, use a high-quality seafood stock.
Ensure the crab meat is thoroughly checked for any small pieces of shell before adding it to the soup.