Creamy crab and shrimp seafood bisque made with butter, Old Bay, cream, and tender seafood. A rich, cozy soup perfect for weeknights.
You ever have one of those weeks where nothing feels quite right? Like your hair’s weird, your coffee doesn’t taste the same, and everyone around you is chewing too loud? That was me last winter. I’d hit that kind of low-grade burnout where even ordering takeout felt like a task. All I wanted was something warm, comforting, and rich enough to quiet the chaos in my brain.
Enter this Crab and Shrimp Seafood Bisque. Totally unplanned, born from a half-stocked fridge and a little desperation. And somehow… it turned everything around.
I didn’t even mean for it to be fancy. I just saw a bag of frozen shrimp, a dusty can of crab meat, and half a carton of cream dangerously close to its expiration date. I started tossing things in a pot. No measuring cups, no plan. Just vibes.
And when I sat down with that steaming bowl—spoon in one hand, thick socks on my feet, cat curled up beside me—it was like the world exhaled. I swear I could hear Norah Jones playing faintly in the distance (I didn’t even have music on).
That’s the thing about this seafood bisque. It’s not just soup. It’s a reset button.
Why You’ll Love This Crab and Shrimp Seafood Bisque Recipe?
Honestly? It’s the vibe of this soup. The way it wraps around you like an old sweater that smells like someone you miss. It’s got richness, but it’s not overwhelming. It’s elegant but doesn’t demand perfection. And it comes together in 35 minutes. You don’t need to make stock from scratch or clarify anything (I don’t even know what that means, really).
The combination of shrimp and crab gives it a sort of coastal charm that makes it feel like something you’d eat at a fancy beachside restaurant—except you’re in your kitchen wearing slippers with holes in them.
And Old Bay. That dusty orange can of magic? It ties everything together. Without it, the soup’s good. With it? Chef’s kiss. Maryland might just show up at your doorstep and ask you to run for mayor.
Ingredient Notes:
I’m not big on strict rules in the kitchen. This bisque proves that flexibility works.
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Butter (4 Tbsp): It’s the foundation. And honestly, if you’re not starting your soup with butter, I have questions.
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Celery & Green Onions (⅓ cup each): They give a soft, sweet base note to all the creaminess. You don’t need much, but without them it feels flat.
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Flour (3 Tbsp): Thickens the soup without turning it into gravy. Stir it in and give it a minute. Your patience will pay off.
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Milk & Heavy Cream (2 cups + 1½ cups): I’ve tried half-and-half before, but there’s something about this combo that makes the texture sing. Like silk pajamas in a bowl.
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Tomato Paste (1 Tbsp): You’d miss it if it wasn’t there. A small amount adds depth—like the quiet friend who doesn’t talk much but always says the most important thing.
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Old Bay Seasoning (1 tsp): This is non-negotiable. If you’ve never used Old Bay before, now’s your moment. You’re about to enter a new era.
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Cooked Shrimp (8 oz): Fresh or frozen, just chop ‘em up. I leave a few whole for presentation, but that’s just me being extra.
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Crab Meat (8 oz): Canned? Great. Claw? Sure. Lump? Even better. Pick out the shells or just live dangerously.
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Salt & Pepper: Trust your taste buds here. Every batch is a little different depending on your seafood.
How To Make Crab and Shrimp Seafood Bisque?
Step 1: Sauté & Soften.
Melt your butter in a saucepan over medium heat. Toss in your celery and green onions. Let ‘em soften—this takes about 4 minutes. You’ll smell when they’re ready. It’s that “cozy kitchen” scent we all pretend we woke up to naturally.
Step 2: Add Flour & Cook It Out.
Sprinkle in the flour. Stir constantly. It’s gonna clump, but that’s okay. Just keep going. This step thickens your base, but also reminds you that cooking doesn’t need to be precise to be delicious.
Step 3: Add the Liquids.
Warm up your milk (I nuke mine for a minute in the microwave, no shame). Slowly whisk it in, breaking up any lumps. Then pour in your cream, stir in the tomato paste, and season with Old Bay, salt, and pepper. It should already smell amazing.
Step 4: Let It Simmer.
Drop the heat and let it bubble softly—like a content cat, not an angry volcano. Give it 10 minutes to thicken. Stir here and there. Maybe taste. Probably burn your tongue (just me?).
Step 5: Add the Seafood.
Toss in your chopped shrimp and crab. Cook another 4 minutes, just until it’s all warm and cozy. Don’t boil it—you’ll dry out the shrimp and your soul.
Step 6: Taste, Garnish, and Pretend You’re at a Beach Bistro.
Add more seasoning if needed. Ladle into bowls. Sprinkle with parsley if you want to be fancy. And serve with bread because it’s basically soup law.
Want To Save This Recipe?
Storage Options:
Cool it down completely before stashing it in the fridge. Airtight container. Good for 2–3 days.
To reheat: low and slow. Don’t let it boil again—cream gets cranky. Add a splash of milk or broth if it feels too thick.
I wouldn’t freeze it unless you have to. Creamy soups do weird things in the freezer. Not tragic, but definitely different.
Variations and Substitutions:
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No shrimp? All crab works. Add scallops if you’re feeling wild.
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Can’t do dairy? Try coconut cream. Different, but still lush.
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Want it spicy? Cayenne. Just a pinch. More if it’s been that kind of week.
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Tomato paste missing in action? A teaspoon of ketchup. Yep. I said it.
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No Old Bay?! Paprika, celery salt, black pepper, and a little mustard powder will fake it. Kind of.
What to Serve with Crab and Shrimp Seafood Bisque?
Pair this bisque with something simple:
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Garlic bread or baguette: You need something to mop the bowl.
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Side salad with lemony dressing: It cuts the richness.
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Glass of chilled white wine: Not required, but very appreciated.
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Your favorite cozy blanket: Optional, but highly recommended.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! Just reheat gently. Maybe add a splash of milk if it thickened too much in the fridge.
Do I have to use both crab and shrimp?
Nah. One or the other works great. The combo is just… extra special.
Can I make it in a slow cooker?
You could, but honestly? It’s so fast on the stovetop. No need to overcomplicate.
This Crab and Shrimp Seafood Bisque isn’t just a recipe—it’s a reset button in a bowl. It’s for the days when life feels too loud, when you need comfort without complications, or when you want to impress someone (even if that someone is just you).
You don’t have to be a “seafood person” or a “cream soup person.” You just have to be hungry—and maybe a little tired.
If you give it a try, let me know. Did you add hot sauce? Use that old can of crab from your hurricane stash? Eat it straight from the pot with a spoon? I’ve done it all.
Let’s swap bisque stories.
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crab and Shrimp Seafood Bisque
Ingredients
- 4 tablespoons unsalted butter
- ⅓ cup celery finely chopped
- ⅓ cup green onions finely chopped
- 3 tablespoons all-purpose flour
- 2 cups whole milk warmed
- 1½ cups heavy whipping cream
- 1 tablespoon tomato paste
- 1 teaspoon Old Bay seasoning
- 8 ounces cooked shrimp chopped
- 8 ounces crab meat lump or claw
- Salt and freshly ground black pepper to taste
Instructions
Sauté the Vegetables:
- In a large saucepan set over medium heat, melt the butter. Add the chopped celery and green onions, and sauté for approximately 3 to 4 minutes, or until the vegetables begin to soften and become fragrant.
Incorporate the Flour:
- Sprinkle the flour evenly over the sautéed vegetables. Stir constantly for 1 minute to allow the flour to cook and to form a light roux.
Add the Dairy and Tomato Paste:
- Slowly pour in the warmed whole milk while whisking continuously to eliminate lumps and create a smooth base. Once fully incorporated, add the heavy cream, tomato paste, Old Bay seasoning, and a pinch of salt and pepper. Continue to whisk until all ingredients are well combined.
Simmer the Bisque:
- Bring the mixture to a gentle simmer. Reduce heat to low and allow the bisque to cook for 8 to 10 minutes, stirring occasionally, until it thickens to the desired consistency.
Incorporate the Seafood:
- Gently fold in the chopped shrimp and crab meat. Continue to cook for an additional 3 to 4 minutes, or until the seafood is thoroughly heated but not overcooked.
Serve:
- Taste the bisque and adjust seasoning if necessary. Ladle into bowls and garnish with fresh parsley, if desired. Serve immediately while hot.
Notes
- Substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum for thickening.
- Ensure that all other ingredients, particularly the crab meat, shrimp, tomato paste, and Old Bay seasoning, are labeled certified gluten-free, as cross-contamination may occur during processing.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
