08/07/2026
🦀🍤 Creamy Crab & Shrimp Bisque
Y’all, this is one of those recipes that tastes like it came straight from a little seafood restaurant by the coast. 😍
Rich, creamy, buttery, and packed with seafood flavor, this Crab & Shrimp Bisque is pure comfort in a bowl! The Old Bay, fresh vegetables, cream, lemon, and tender seafood come together for the perfect cozy meal.
Serve it with warm crusty bread, garlic toast, or even a simple side salad and call dinner DONE. 🥖🥣
And don't let “bisque” intimidate you,it's much easier to make at home than you might think!
🦀🍤 Creamy Crab & Shrimp Bisque
Ingredients
3 tbsp salted butter
1 small yellow onion, finely diced
2 celery ribs, finely diced
2 garlic cloves, minced
¼ cup all-purpose flour
2 tbsp tomato paste
1½ tsp Old Bay seasoning
½ tsp salt, plus more to taste
4 cups fish stock, chicken broth, or vegetable broth
2 bay leaves
1 cup heavy cream
Juice of ½ lemon
1 lb raw shrimp, peeled, deveined & chopped into bite-size pieces
1 lb lump crabmeat, divided
Fresh parsley, finely chopped
Black pepper, to taste
Directions
Melt butter in a large Dutch oven over medium heat. Add onion and celery and sauté for 3–4 minutes, until softened.
Add garlic and cook for another 30 seconds.
Stir in flour, tomato paste, Old Bay, salt, and a little black pepper. Cook for 2–3 minutes, stirring frequently.
Slowly pour in the stock while stirring. Add bay leaves, bring to a boil, then reduce heat. Cover and simmer for 15–20 minutes.
Remove the bay leaves. Stir in the heavy cream and lemon juice.
Use an immersion blender to blend the bisque until smooth and creamy.
Return the bisque to low-medium heat and add the chopped raw shrimp. Simmer gently for about 3–4 minutes, just until the shrimp are pink and opaque. Avoid boiling so the shrimp stay tender.
Gently stir in half of the lump crabmeat and heat for another 1–2 minutes.
Ladle into bowls and top with the remaining lump crabmeat, fresh parsley, and a little extra Old Bay if you like.
Messy Southern Home Chef Tip: 🩷 Save a few whole shrimp before chopping the rest. Cook them separately in a little butter and Old Bay and place them on top of each bowl with the lump crabmeat. It'll make this bisque look AMAZING in your food photos! 🦀🍤🥣
❤️ Save this one because soup season or not, I could eat a bowl of this ANY time of year!
Who wants a bowl? 🙋♀️
