Crab and Shrimp Seafood Bisque Recipe

3) Deglaze and simmer (10–15 minutes)

1. Pour in the white wine/sherry while stirring and scraping any browned bits from the bottom. Let the alcohol cook off for 1–2 minutes.
2. Slowly whisk in 3–4 cups of hot shellfish stock until smooth and free of lumps. Add the bay leaf, smoked paprika, and cayenne (if using).
3. Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally — the bisque will thicken slightly.

4) Puree and strain for that silky texture

1. Remove the bay leaf. Using an immersion blender, puree the bisque in the pot until smooth; alternatively, transfer in batches to a blender (be careful with hot liquid — vent the lid slightly).
2. For an ultra-silky bisque, pass the puréed soup through a fine mesh sieve into a clean pot, pressing with the back of a ladle. This removes any tiny fibrous bits.

5) Finish with cream and seafood (5–8 minutes)

1. Return the strained bisque to medium-low heat. Stir in the heavy cream and 2 tablespoons of sherry or brandy. Heat gently — do not boil once the cream is added.
2. Taste and season with salt and pepper. Adjust acidity with a squeeze of lemon if needed.
3. Add the raw shrimp (if small/medium) directly into the hot bisque and simmer 2–3 minutes until just cooked through and pink. If using larger shrimp, sauté briefly in a skillet with a little butter and finish in the bisque.
4. Fold in the crab meat at the very end — you only want to warm it through, 1–2 minutes (crab is delicate and will get stringy if overcooked).
5. Finish with a splash (1–2 tbsp) of brandy or sherry for brightness, if desired.

Serving

Ladle into warm bowls and garnish with chopped chives or parsley, a light drizzle of cream or olive oil, a few grinds of black pepper, and a lemon wedge on the side. Serve with toasted baguette slices or buttery garlic croutons.

Tips & variations

• Smoky twist: Add a teaspoon of smoked paprika (included in recipe) and finish with a few drops of liquid smoke for a campfire note.
• Spicy: Increase cayenne or add a pinch of Old Bay seasoning.
• Richer: Replace part of the stock with clam juice for brinier flavor.
• Non-alcoholic: Substitute wine with an equal amount of extra stock + 1 tbsp lemon juice.
• Make-ahead: The stock can be made 2–3 days ahead (refrigerate) or frozen. The bisque can be made 1 day ahead; reheat gently and add seafood just before serving.
• Freezing: Bisque with cream can separate when frozen — if you plan to freeze, freeze stock and base without cream; add cream when reheating.

Troubleshooting

• Too thin: Simmer longer to reduce, or mix 1 tbsp cornstarch with 1 tbsp cold water and whisk in, simmer 2–3 minutes.
• Lumpy after adding stock: Whisk vigorously and cook a little longer; strain through sieve if needed. Prevent by adding hot stock slowly while whisking.
• Bitter taste from shells: Don’t boil the shells hard — a gentle simmer keeps bitterness down. Roasting shells in a 400°F oven for 8–10 minutes beforehand deepens flavor and reduces sulfurous bitterness.

Safety note

Shellfish allergies are common and can be severe — make sure all diners are safe to eat crab and shrimp. Always handle seafood with care: refrigerate promptly and consume within 1–2 days if cooked.

This bisque balances the sweet, tender crab and shrimp with a creamy, umami-rich base. It’s a little work — mostly in making the stock and smoothing the soup — but worth every spoonful. Want a printable grocery list or a 30-minute shortcut version (using store-bought stock and pre-cooked seafood)? I can drop that in next.