Go Back
–+ servings
A bowl of creamy shrimp and crab bisque garnished with fresh parsley and green onions, served with a side of crusty bread, showing a rich, orange-colored seafood soup.

Velvety Crab and Shrimp Bisque

Indulge in a rich, creamy seafood bisque that's ready in just 30 minutes—perfect for weeknight dinners or special gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 501
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 tablespoons unsalted butter for sautéing vegetables
  • 2 tablespoons finely chopped green onion mild onion flavor
  • 2 tablespoons chopped celery adds subtle crunch and sweetness
  • 3 tablespoons all-purpose flour to thicken the soup
  • 2 ½ cups whole milk warmed for smooth incorporation
  • ½ teaspoon freshly ground black pepper to taste
  • 1 tablespoon tomato paste for depth and color
  • 1 cup heavy whipping cream for creamy richness
  • 8 ounces cooked baby shrimp peeled and deveined
  • 8 ounces crabmeat fresh or canned, drained
  • 2 tablespoons dry sherry adds aromatic flavor
  • 3 tablespoons chopped fresh parsley or cilantro/green onion tops for garnish

Equipment

  • 1 Dutch oven or large saucepan 6-quart, enamel-coated or similar large pot
  • 1 Small saucepan for warming milk
  • 1 Immersion blender or countertop blender for pureeing soup to smooth texture
  • 1 Wooden spoon for stirring ingredients
  • 1 set Measuring Cups and Spoons for accurate ingredient measurement

Method
 

  1. Melt the butter in a large Dutch oven over medium-low heat, then add the green onion and celery. Sauté until softened, about 2 minutes.
  2. Sprinkle the flour over the buttered vegetables and stir continuously until fully blended, cooking for an additional 2 minutes.
  3. Warm the milk in a separate saucepan over medium heat until hot but not boiling.
  4. Gradually pour the heated milk into the roux mixture, stirring constantly until the soup thickens, about 3 minutes.
  5. Add the black pepper, tomato paste, and heavy cream to the soup base, stirring until smooth.
  6. If desired, blend the soup using an immersion blender or food processor until velvety, then return to the pot.
  7. Gently fold in the shrimp, crabmeat, and sherry, then bring the mixture to a gentle simmer.
  8. Ladle the bisque into bowls and sprinkle with parsley, cilantro, or green onion tops before serving.

Nutrition

Serving: 250gCalories: 501kcalCarbohydrates: 31gProtein: 16gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 145mgSodium: 650mgPotassium: 320mgFiber: 2gSugar: 6gVitamin A: 25IUVitamin C: 10mgCalcium: 15mgIron: 12mg

Notes

This velvety bisque is perfect for cozy dinners or impressing guests, with tender shrimp and sweet crab mingling in a creamy, rich broth.

Tried this recipe?

Let us know how it was!