A Cozy and Comforting Crab and Shrimp Seafood Bisque Recipe

Shrimp – I recommend using large shrimp for this recipe. They’ll add a nice texture and flavor to the bisque.
Crab meat – You can use lump crab meat for the best taste. If you’re in a pinch imitation crab works too, but lump crab is always a treat!
Butter – A little butter goes a long way in giving this bisque a creamy base.
Onions and garlic – These add amazing depth and aroma to the soup.
Flour – We’ll use a little bit to thicken the bisque.
Fish stock – Fish stock or seafood broth gives the bisque a rich seafood-forward flavor.
Heavy cream – This is where the magic happens! The cream will give your bisque that silky smooth texture everyone loves.
Seasonings – Old Bay seasoning or a seafood seasoning mix, salt, and pepper to taste.
Lemon juice – A touch of lemon juice to brighten up the flavors.

Before we start cooking, let’s get our seafood ready. If you haven’t already, peel and devein the shrimp. You can leave the tails on or off – totally up to you. For the crab, if you’re using lump crab meat, just give it a quick check for any leftover shells, and you’re good to go!

Start by melting some butter in a large pot over medium heat. Once it’s nice and bubbly, toss in your shrimp and sauté for a couple of minutes until they turn pink and just cooked through. Be careful not to overcook them – they’ll get rubbery. Once they’re done, remove them from the pot and set them aside. We’ll add them back later.

In the same pot, toss in the onions and garlic. Cook them for a few minutes until they’re soft and fragrant. This is where the smell of the bisque starts to fill your kitchen, and it’s amazing! It’s like a sneak peek of the deliciousness to come.

Now, we’re going to create a thick base for the bisque by making a roux. Simply add in the flour and cook for about a minute. You want the flour to blend in with the butter and oil, creating a paste-like consistency. It’s going to help thicken the bisque and give it that velvety texture.

Slowly pour in the fish stock or seafood broth, stirring constantly. You don’t want any lumps, so keep stirring to create a smooth consistency. Once it’s combined, add in the heavy cream. Stir it all together and bring the bisque to a simmer. The cream will make everything so smooth and dreamy.

Now comes the fun part – seasoning! Add Old Bay seasoning (or your preferred seafood seasoning), salt, and pepper to taste. I always recommend starting with a little and then tasting to adjust as needed. You want the bisque to be flavorful but not overpowering.

Finally, it’s time to add the shrimp and crab meat back into the pot. Stir them in gently and let everything simmer for a few more minutes to heat through and let the flavors meld. The seafood will absorb the delicious flavors of the broth, and it’s going to smell amazing.

Just before serving, squeeze in a little fresh lemon juice. This small addition will brighten up all the flavors and bring everything together.