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Restaurant-Style Crab and Shrimp Seafood Bisque

A close-up of a bowl of rich, orange seafood soup generously topped with shredded white crab meat and pieces of shrimp.
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Make this rich, velvety seafood bisque at home. This recipe blends lump crab meat and tender shrimp into a silky, luxurious broth, perfect for a special dinner or comforting meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine or brandy (optional)
  • 4 cups seafood or fish stock
  • 1 cup heavy cream
  • 1/2 pound lump crab meat, picked over
  • 1/2 pound raw shrimp, peeled and deveined, chopped
  • 1/4 teaspoon cayenne pepper
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon fresh lemon juice
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour to create a roux. Cook, stirring constantly, for 2 minutes.
  4. If using, slowly pour in the white wine or brandy, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
  5. Gradually whisk in the seafood stock until the mixture is smooth. Bring the soup to a simmer and cook until it thickens slightly, about 10 minutes.
  6. Reduce the heat to low. Stir in the heavy cream, cayenne pepper, salt, and pepper. Heat gently, but do not boil.
  7. Add the chopped shrimp and cook until they turn pink and opaque, about 3 to 5 minutes.
  8. Gently fold in the lump crab meat and lemon juice. Heat through for 1 minute. Avoid overcooking the seafood.
  9. Taste and adjust seasoning with salt and pepper as needed.
  10. Ladle the bisque into bowls and garnish with fresh parsley. Serve immediately with crusty bread.

Notes

  • For an extra smooth texture, you can carefully blend half of the soup mixture using an immersion blender before adding the seafood back in.
  • If you do not have seafood stock, you can use good quality chicken broth, though the flavor will be less intense.
  • This bisque is excellent made ahead of time; cool completely, then reheat gently on the stovetop, adding a splash more cream if needed.

Nutrition

Find it online: https://cookingbycarla.com/restaurant-style-seafood-soup-bisque/