Crab and Shrimp Seafood Bisque

Crab and Shrimp Bisque
The Spruce
Ratings (208)
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
421 Calories
20g Fat
29g Carbs
30g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 421
% Daily Value*
Total Fat 20g 26%
Saturated Fat 11g 57%
Cholesterol 166mg 55%
Sodium 1023mg 44%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 8%
Protein 30g
Calcium 310mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're a purist, you know that a true bisque is a seafood soup, but it is often used to describe any creamy soup. The soup is French, but the origin of the word "bisque" it is not clear. It might be derived from Biscay, as in The Bay of Biscay, a gulf which lies off the west coast of Europe, bordering Western France and Northern Spain. 

This seafood bisque is made with crab and shrimp, but you may choose to substitute another seafood or add a third, such as lobster, scallops, or firm, flaked fish. 

The soup is super easy to prepare and cook, and it's ready in 15 minutes. Serve with freshly baked biscuits or crusty bread. If it's a lunch or main course soup, add a salad.

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons green onion (chopped)
  • 2 tablespoons celery (chopped)
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon tomato paste
  • 1 cup heavy whipping cream
  • 8 ounces crab meat
  • 8 ounces cooked shrimp (or other seafood)
  • 2 tablespoon sherry wine

Steps to Make It

  1. Gather the ingredients.

    Crab and seafood bisque ingredients
     The Spruce
  2. Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. sauté, stirring, until tender.

    Melted butter for bisque.
     The Spruce
  3. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.

    Add flour to the bisque base.
     The Spruce
  4. Warm the milk in another saucepan over medium heat.

    Adding milk to the bisque.
     The Spruce
  5. Slowly stir in the warmed milk and continue cooking and stirring until thickened.

    Thickening the bisque.
     The Spruce
  6. Add the freshly ground black pepper, tomato paste, and heavy cream. 

    Adding seasonings and cream to a bisque.
     The Spruce
  7. If desired, puree the soup in a blender or food processor (see the tips) at this point and then return it to the saucepan. 

    Creaming the bisque in a blender.
     The Spruce
  8. Stir in the crab, shrimp, and the sherry. Bring to a simmer.

    Simmering crab and shrimp bisque.
     The Spruce
  9. Serve hot.

    Crab and shrimp bisque.
     The Spruce
  10. Enjoy!

Tips

  • Sherry is a wine which is fortified with brandy. Dry sherry is a good choice for this recipe. After sherry is opened, it should be stored in the refrigerator.
  • When you puree hot soup, don't fill the blender more than half full. If too full, the pressure from the steam can cause an explosion, forcing the top off of the blender. To avoid that, puree any hot liquids in small batches, and hold the blender cover on with a folded kitchen towel in hand.

Recipe Variations

  • Feel free to add small cooked bay scallops or lobster instead of the shrimp.
  • Replace the green onions with finely chopped shallots.
  • If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.