Crab and Shrimp Seafood Bisque — detailed recipe & step-by-step method

Silky, rich, and brimming with briny seafood flavor, this crab-and-shrimp bisque is a cozy showstopper: perfect for a starter at a dinner party or the main for a decadent weeknight. I’ll walk you through everything — from making shellfish stock to finishing the bisque so it’s luxuriously smooth. No fancy equipment needed, just patience and good ingredients.

Yields: about 6 servings
Active time: ~45–60 minutes
Total time: ~1 hour 15 minutes (including stock simmer)

Ingredients

For the shellfish stock (best if you have shells)

• Shells from 1 lb shrimp (or a mix of shrimp + crab shells)
• 6 cups water (or low-sodium fish/seafood stock if short on time)
• 1 small onion, quartered
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 2 garlic cloves, smashed
• 6–8 peppercorns
• 1 bay leaf
• 1 sprig fresh thyme (or ½ tsp dried)
• 1 tsp kosher salt

For the bisque

• 4 tbsp unsalted butter
• 1 small onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 2 garlic cloves, minced
• 3 tbsp tomato paste
• 3 tbsp all-purpose flour
• 1 cup dry white wine or dry sherry (divided: ¾ cup wine + 2 tbsp for finishing)
• 3–4 cups hot shellfish stock (from above) or fish/chicken stock
• 1 bay leaf
• 1 tsp smoked paprika (optional — adds depth)
• ½ tsp cayenne or a pinch, to taste (optional)
• 8 oz heavy cream (or ½ cup cream + ½ cup whole milk)
• 8 oz cooked crab meat (lump or picked)
• 8 oz peeled, deveined shrimp (medium; raw)
• 2 tbsp brandy or extra sherry (optional, for finishing)
• Salt and freshly ground black pepper to taste
• Chopped fresh chives or parsley, for garnish
• Lemon wedges, for serving

Equipment

• Large saucepan or stockpot
• Sieve or fine mesh strainer (preferably lined with cheesecloth)
• Blender or immersion blender
• Large skillet (for sautéing seafood if desired)
• Wooden spoon, ladle

Prep notes (15 minutes)

1. If using raw shrimp and crab: reserve shells from the shrimp and any crab shells for the stock. Peel and devein shrimp; set aside. Pick crab meat from shells — remove cartilage. Keep meat refrigerated until ready.
2. Rough-chop vegetables for the stock; finely dice the onion/carrot/celery for the bisque base (mirepoix).
3. Measure out the stock liquid so it’s hot when you add it to the roux — this prevents lumps.

Step-by-step method

1) Make the shellfish stock (30–40 minutes; can be made ahead)

1. In a medium pot, add shrimp/crab shells, water (or stock), onion, carrot, celery, garlic, peppercorns, bay leaf, thyme and salt.
2. Bring to a gentle simmer over medium heat, then reduce to low. Simmer gently 20–30 minutes (avoid rolling boil — it makes stock cloudy and bitter).
3. Strain the stock through a fine mesh strainer (line with cheesecloth for extra clarity). Press gently on solids to extract liquid; discard solids. Keep the stock hot.

If you’re short on time, use good-quality store-bought fish or low-sodium chicken stock; add 1–2 tablespoons fish sauce or ½ teaspoon anchovy paste for extra umami.

2) Build the flavor base (15 minutes)

1. In a large heavy-bottomed pot or Dutch oven, melt butter over medium heat.
2. Add finely diced onion, carrot, and celery (mirepoix) and sauté until softened and translucent, about 6–8 minutes. Don’t let them brown.
3. Add minced garlic and cook 30 seconds until fragrant.
4. Stir in tomato paste and cook 1–2 minutes — this deepens and sweetens the tomato flavor.
5. Sprinkle in the flour and stir constantly for 2 minutes to cook the raw flour taste; you’re making a light roux.

Please Head On keep  on Reading  (>)