My grandma’s version of this soup was simply the best. Haven’t found any version better than this one

Embark on a culinary journey with our Crab and Shrimp Seafood Bisque, a dish epitomizing luxury and indulgence. Rooted in the finesse of French cuisine, bisque is renowned for its smooth, velvety texture, often brimming with the finest seafood. Our bisque combines the exquisite flavors of crab and shrimp, creating a rich, comforting dish that promises to satisfy your taste buds. It’s a timeless comfort food, cherished by seafood aficionados for generations.

Serving Suggestions:

Let the Crab and Shrimp Seafood Bisque take center stage in your meal. Complement its rich flavors with a light, crisp salad dressed in vinaigrette, offering a refreshing contrast. Pair it with crusty French bread or garlic bread for an immersive experience, perfect for savoring every drop of this luscious soup. For a heartier option, consider accompanying it with white or brown rice. Enhance its visual appeal and taste with a garnish of fresh herbs like parsley or chives, adding a burst of color and freshness.

Crab and Shrimp Seafood Bisque Recipe


1 tablespoon olive oil

1/2 cup finely chopped onion

1/4 cup finely chopped celery

1/4 cup finely chopped carrot

2 minced garlic cloves

2 tablespoons tomato paste

1 teaspoon paprika

1/4 teaspoon cayenne pepper (optional, for heat)

Salt and black pepper, to taste

1/4 cup all-purpose flour

4 cups seafood or chicken broth

1 cup heavy cream

1/2 pound cooked crab meat, shell pieces removed

1/2 pound cooked, peeled, deveined shrimp, cut into bite-sized pieces

2 tablespoons sherry (optional)

Fresh herbs (such as parsley or chives) for garnish


In a large pot, warm the olive oil over medium heat. Add onion, celery, and carrot, cooking until softened (about 5 minutes). Add garlic, cooking for an additional minute.

Stir in tomato paste, paprika, cayenne pepper (if using), and a pinch of salt and black pepper, cooking for 2 minutes.

Add flour, stirring well, and cook for a minute.

Gradually add broth, stirring continuously. Simmer on low heat for 10 minutes, stirring occasionally.

Blend the soup until smooth with an immersion blender or in a standard blender in batches. Return to the pot if necessary.

Mix in heavy cream, simmering for another 10 minutes until slightly thickened.

Add crab meat, shrimp, and sherry (if using). Cook for 5 minutes, ensuring the bisque simmers gently.

Adjust seasoning with salt and black pepper as needed.

Serve hot, garnished with fresh herbs.

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