Name: Seafood Bisque with Crab and Shrimp
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French-American
Ingredients: 1 pound crab meat; 1 pound shrimp, peeled and deveined; 4 cups seafood stock; 1 cup heavy cream; ½ cup white wine; 1 onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons tomato paste; 2 tablespoons butter; Salt and pepper, to taste; Fresh parsley, for garnish

Why You’ll Love This Recipe

I love how this bisque turns basic seafood into something elegant and comforting. The flavors are deep and complex, thanks to the tomato paste, white wine, and seafood stock, but it comes together in just 40 minutes. It’s one of those recipes that feels restaurant-worthy, yet I can make it easily at home with just one pot and a few fresh ingredients. Whether I’m serving it as a starter or the main event, it always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound crab meat
1 pound shrimp, peeled and deveined
4 cups seafood stock
1 cup heavy cream
1/2 cup white wine
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons butter
Salt and pepper, to taste
Fresh parsley, for garnish

Directions

I start by melting the butter in a large pot over medium heat. Then I add the finely chopped onion and garlic, cooking them until they’re soft and fragrant.

Next, I stir in the tomato paste and let it cook for about a minute to deepen the flavor. I pour in the white wine, scraping the bottom of the pot to deglaze, and let it simmer for 2–3 minutes.

Then I add the seafood stock and bring it to a boil. Once boiling, I reduce the heat and let it simmer gently for about 10 minutes to let all the flavors develop.

After that, I stir in the crab meat and shrimp. I cook the bisque until the shrimp are pink and fully cooked, and the crab is heated through.

I finish by stirring in the heavy cream and seasoning the bisque with salt and pepper. I let it simmer on low for about 5 more minutes to meld all the flavors together.

Once done, I ladle the bisque into bowls and garnish each serving with a sprinkle of fresh parsley.

Servings and timing

This recipe makes 6 generous servings. It takes just 15 minutes to prep and 25 minutes to cook, so I can have it on the table in about 40 minutes. It’s great as a main course with crusty bread or as an elegant appetizer before a seafood dinner.

Variations

Thicker bisque: I sometimes blend part of the soup before adding the seafood for a smoother, thicker texture.
Add vegetables: A small diced carrot or celery sautéed with the onion adds subtle sweetness and extra body.
Different seafood: I mix things up by using scallops, lobster, or even clams depending on what I have on hand.
Spicy twist: A pinch of cayenne or a dash of hot sauce gives the bisque a little heat.
Herb finish: I garnish with tarragon or chives for a change from parsley.

Storage/Reheating

I store any leftover bisque in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop over low heat, stirring occasionally. I avoid boiling it once the cream is added to keep the texture smooth. This soup doesn’t freeze well due to the cream, so I make just what I need for a few days.

FAQs

Can I use pre-cooked shrimp or crab?

Yes, I’ve used pre-cooked seafood before. I just add it near the end of cooking and simmer gently until it’s warmed through to avoid overcooking.

What type of white wine works best?

I use a dry white wine like Sauvignon Blanc or Pinot Grigio. It adds brightness without overpowering the soup.

Can I substitute the heavy cream?

If I want it lighter, I’ve used half and half instead. It’s not as rich, but still delicious.

Do I need to blend the soup?

Not at all. This recipe is meant to be hearty and chunky, but if I want a silkier texture, I blend part of it before adding the seafood.

What can I serve with seafood bisque?

I usually serve it with a side of crusty bread, oyster crackers, or a fresh green salad to keep things simple and balanced.

Conclusion

This Seafood Bisque with Crab and Shrimp is one of my favorite ways to bring elegance to a simple meal. It’s rich, flavorful, and full of the kind of seafood goodness that feels special. Whether I’m making it for a holiday, a dinner party, or just because I’m craving something warm and decadent, this bisque always delivers.