Crab and Shrimp Bisque (Printable)

Velvety smooth bisque featuring lump crab meat and shrimp in a creamy, herb-infused broth perfect for elegant dining.

# What You'll Need:

→ Seafood

01 - 9 oz lump crab meat, picked over for shells
02 - 9 oz medium shrimp, peeled, deveined, and chopped

→ Aromatics & Vegetables

03 - 2 tbsp unsalted butter
04 - 2 tbsp olive oil
05 - 1 medium onion, finely chopped
06 - 2 celery stalks, finely chopped
07 - 1 medium carrot, finely chopped
08 - 2 garlic cloves, minced

→ Liquids

09 - ½ cup dry white wine
10 - 4 cups seafood or fish stock
11 - 1 cup heavy cream

→ Flavorings

12 - 2 tbsp tomato paste
13 - 1 bay leaf
14 - 1 tsp paprika
15 - ½ tsp cayenne pepper
16 - 1 tsp fresh thyme leaves
17 - Salt and freshly ground black pepper, to taste

→ Garnish

18 - 2 tbsp fresh chives or parsley, finely chopped
19 - Lemon wedges, for serving

# How To Make It:

01 - Heat butter and olive oil in a large saucepan or Dutch oven over medium heat. Add onion, celery, and carrot. Sauté for 6–8 minutes until softened but not browned.
02 - Stir in garlic and cook for 1 minute until fragrant. Add tomato paste, paprika, cayenne, and thyme. Cook for 1–2 minutes to develop flavors.
03 - Pour in white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
04 - Add seafood stock and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes to allow flavors to meld.
05 - Remove and discard bay leaf. Use an immersion blender to purée the soup until completely smooth, or transfer to a standard blender in batches.
06 - Return bisque to the pot. Stir in heavy cream and bring to a gentle simmer over low heat.
07 - Add chopped shrimp and cook for 3–4 minutes until pink and just cooked through. Avoid overcooking to maintain tenderness.
08 - Gently fold in crab meat and heat through for 2 minutes. Season with salt and pepper to taste.
09 - Ladle bisque into serving bowls. Garnish with fresh chives or parsley and serve with lemon wedges on the side.

# Tips from dashanddishes:

01 -
  • The velvety texture comes from properly puréed vegetables, not just heavy cream, making it rich without being overwhelming
  • Both crab and shrimp appear in every spoonful, ensuring you never get a bowl without the good stuff
  • It reheats beautifully for lunch the next day, if there is any left
02 -
  • Never boil the bisque after adding cream or it may separate and become grainy
  • Pat shrimp dry before adding to prevent the soup from becoming thin
  • The soup will continue to thicken as it sits, so adjust consistency with extra stock if reheating
03 -
  • Sauté shrimp shells in butter before starting, then remove them for a deeper seafood flavor
  • Use a fine-mesh strainer when puréeing if you want an absolutely silky texture
  • Grate a tiny pinch of fresh nutmeg over each bowl before serving for a secret warmth

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