Crab and Shrimp Seafood Bisque is a rich, creamy soup built with butter, green onion, celery, milk, cream, tomato paste, crab, shrimp, and a small splash of sherry. It is simple enough for a cozy dinner but feels special enough for holidays or entertaining.
Why This Seafood Bisque Works
The base starts with butter, celery, and green onion, then flour thickens the milk into a smooth, creamy soup. Tomato paste adds color and a little savory depth without turning the bisque into tomato soup.
The crab and shrimp go in near the end because they are already cooked. That keeps the seafood tender instead of rubbery, while the sherry gives the finished soup a subtle restaurant-style flavor.
Ingredient Notes
Crab meat: Pick through it before adding it to the soup to make sure there are no small shell pieces.
Cooked shrimp: Small shrimp work especially well because they fit easily on a spoon. Larger shrimp can be chopped into bite-size pieces.
Milk and heavy cream: Milk forms most of the soup base, while the cream gives the bisque its richer finish.
Sherry: Use a drinking-quality dry sherry rather than salty cooking sherry when possible. The recipe only needs a small amount.
Tips for a Smooth Bisque
- Cook the flour briefly. Two minutes in the butter and vegetables removes the raw flour taste.
- Warm the milk first. Warm milk blends into the roux more smoothly than very cold milk.
- Add seafood at the end. Crab and cooked shrimp only need enough time to heat through.
- Keep the final simmer gentle. Hard boiling can make a cream-based soup separate.
Ingredients
- 3 tablespoons butter
- 2 tablespoons chopped green onion
- 2 tablespoons chopped celery
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 cup heavy whipping cream
- 8 ounces crab meat
- 4 to 8 ounces small cooked shrimp or other cooked seafood
- 2 tablespoons sherry wine
How to Make Crab and Shrimp Seafood Bisque
- Melt the butter in a Dutch oven or large saucepan over medium-low heat.
- Add the green onion and celery and cook, stirring, until tender.
- Stir in the flour until it is fully incorporated with the butter and vegetables. Continue cooking for about 2 minutes.
- Warm the milk in a separate saucepan over medium heat.
- Slowly pour the warm milk into the flour mixture while stirring constantly. Continue cooking until the soup begins to thicken.
- Stir in the black pepper, tomato paste, and heavy cream.
- If you want a smoother bisque, carefully puree the base with an immersion blender or regular blender, then return it to the saucepan.
- Stir in the crab, cooked shrimp, and sherry. Bring the soup to a gentle simmer just until the seafood is heated through.
- Serve hot, with chopped green onion, parsley, or another simple garnish if desired.
Storage and Reheating
Refrigerate leftover bisque in an airtight container for up to 3 days. Reheat gently over low heat, stirring often. Avoid a hard boil so the cream stays smooth and the seafood does not overcook.
Frequently Asked Questions
Can I use lobster or scallops instead?
Yes. Cooked lobster meat or small cooked bay scallops can replace some or all of the shrimp. Add them near the end just as you would the crab and shrimp.
Can I make the bisque without sherry?
Yes. The sherry adds another layer of flavor, but the soup can still be made without it.
More Seafood Recipes
Try Shrimp Cocktail, Garlic Parmesan Roasted Shrimp, or browse more easy seafood recipes and soup recipes.