Here is a rich, elegant, restaurant-style Creamy Crab & Shrimp Seafood Bisque you will absolutely love — silky, flavorful, and loaded with tender seafood.

🦀🦐 Creamy Crab & Shrimp Seafood Bisque

🥣 Ingredients

Seafood

• 1 cup cooked shrimp, chopped
• 1 cup lump crab meat (fresh or canned, drained)
• 1 tbsp butter (for sautéing seafood)

Bisque Base

• 3 tbsp butter
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 small carrot, finely diced
• 1 celery stick, finely diced
• 3 tbsp flour (or cornstarch slurry for gluten-free)
• 3 cups seafood stock (or chicken broth)
• 1 cup heavy cream
• ½ cup half-and-half or milk
• ½ cup tomato sauce or crushed tomatoes (optional, for color)
• 1 tbsp Old Bay seasoning
• ½ tsp paprika
• ¼ tsp cayenne (optional)
• Salt & pepper to taste

Finishing

• 1–2 tbsp sherry or white cooking wine (optional but classic)
• Fresh parsley for garnish

🍳 How to Make It

1. Sauté the Seafood

1. In a skillet, melt 1 tbsp butter.
2. Add chopped shrimp and crab.
3. Cook for 2–3 minutes until fragrant.
4. Remove and set aside.

(Do not overcook — they will simmer in the bisque later.)

2. Make the Bisque Base

1. In a pot, melt 3 tbsp butter.
2. Add onion, carrots, and celery.
3. Cook for 5–7 minutes until softened.
4. Add garlic and sauté 1 minute.

3. Thicken

1. Stir in flour and cook for 1 minute to form a roux.
2. Slowly pour in seafood stock, whisking constantly.
3. Simmer 10 minutes until slightly thick.

4. Add Creaminess

Add:

• Heavy cream
• Half-and-half
• Tomato sauce (optional)
• Old Bay
• Paprika
• Cayenne
• Salt & pepper

Simmer 5 minutes.

5. Add Seafood Back

Stir in the cooked shrimp & crab.

Simmer 3–5 more minutes until everything is hot and creamy.

Add sherry at the end (optional but authentic).

🍽️ Serve

Ladle into bowls and garnish with:

• Fresh parsley
• Extra lump crab on top
• A drizzle of cream

Pairs beautifully with:

• Garlic bread
• Crusty baguette
• Buttered rolls