Creamy Crab & Shrimp Seafood Bisque

Time

• Prep: 15 minutes
• Cook: 35 minutes
• Total: ~50 minutes

 Ingredients

Seafood

• 200g shrimp (peeled & deveined)
• 200g crab meat (fresh, canned, or imitation)

Base

• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 small carrot (finely diced)
• 1 celery stalk (finely diced)

Seasoning & Thickener

• 2 tbsp all-purpose flour
• 1 tsp paprika
• ½ tsp cayenne pepper (optional)
• 1 tsp dried thyme
• Salt & black pepper (to taste)

Liquids

• 3 cups seafood stock (or chicken stock)
• 1 cup heavy cream
• ½ cup milk

Finish

• 1 tbsp tomato paste
• 1 tbsp lemon juice
• 1–2 tbsp fresh parsley (chopped)

 Instructions

1. Sauté the base

Melt butter with olive oil in a pot over medium heat.
Add onion, carrot, and celery. Cook 5–6 minutes until soft.
Add garlic and cook 30 seconds.

2. Build flavor

Stir in tomato paste, paprika, cayenne, and thyme. Cook 1 minute.
Add flour and stir continuously for 1–2 minutes to form a roux.

3. Add liquids

Gradually whisk in seafood stock to avoid lumps.
Bring to a gentle simmer and cook 10–12 minutes until slightly thickened.

4. Blend (optional but recommended)

Use an immersion blender for a smoother bisque texture.

5. Add seafood & cream

Stir in shrimp and cook 3–4 minutes until pink.
Add crab meat, cream, and milk. Simmer gently for 5 minutes (don’t boil).

6. Finish

Add lemon juice, adjust salt/pepper, and garnish with parsley.

 Serving Suggestions

• Serve hot with crusty bread or garlic toast
• Optional garnish: extra shrimp, crab, or a swirl of cream

 Nutrition Information (Approx. per serving)

(Based on 4 servings)

• Calories: 350–420 kcal
• Protein: 20–25g
• Fat: 22–28g
• Carbohydrates: 12–18g
• Fiber: 1–2g
• Sodium: depends on stock used

 Allergen & Dietary Notes

• Shellfish: Contains shrimp and crab (major allergen)
• Dairy: Butter, cream, milk
• Gluten: Flour used as thickener
• Nut-free: No nuts included (safe if ingredients are uncontaminated)
• Can be made gluten-free by using cornstarch instead of flour

 Q&A

Q1: Can I use frozen seafood?

Yes. Thaw completely and pat dry before cooking to avoid excess water.

Q2: What makes it a “bisque”?

A bisque is a smooth, creamy soup traditionally made with seafood and a blended base.

Q3: Can I make it lighter?

Yes—use half-and-half or evaporated milk instead of heavy cream.

Q4: How do I thicken it more?

• Simmer longer
• Add a bit more roux or a cornstarch slurry

Q5: Can I store leftovers?

• Fridge: 2–3 days in airtight container
• Reheat gently (avoid boiling to prevent curdling)

Q6: Can I freeze it?

Not ideal due to dairy (may separate), but possible if reheated slowly and stirred well.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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