Creamy, comforting, and loaded with tender crab and shrimp, this Crab and Shrimp Seafood Bisque is the kind of bowl that feels like a hug from the inside out. It blends velvety richness with a bright splash of sherry and lemon, making each spoonful both luxurious and homey. Fun fact: seafood bisques were once considered a restaurant-only treat, but with a few pantry staples they’re surprisingly simple to recreate at home. If you want a cozy weeknight winner or an impressive weekend starter, this recipe delivers.

If you’re curious to explore variations or a slightly different take on the same classic, check out this homemade crab and shrimp bisque recipe for more inspiration. This version stands out for its quick prep and family-friendly flavor, so read on and get ready to ladle up something special.

What is Crab and Shrimp Seafood Bisque?

What’s in a name? Crab and Shrimp Seafood Bisque sounds like a fancy restaurant order, but it’s really just a comforting, creamy seafood soup that celebrates shellfish in every spoonful. Why crab AND shrimp—because more seafood equals more joy, right? Perhaps it’s called this because adding both creates a deeper, more layered flavor than a single-shellfish soup. And isn’t it true that “the way to a man’s heart is through his stomach”? Whether you’re courting a special someone or feeding a hungry family, this bisque has that irresistible charm. Give it a try and see why it’s become a favorite around our table.

Why You’ll Love This

There are three big reasons this bisque will quickly become a go-to:

1. Luxurious, creamy texture: The roux-based base and a touch of whipping cream create a silky, rich mouthfeel that feels indulgent without being fussy.
2. Cost-effective comfort: Making bisque at home with canned crab or shrimp saves money compared to restaurant prices, and you control the salt and richness.
3. Flavor boosters and toppings: Sherry, lemon juice, and Worcestershire sauce add bright, savory depth, while a sprinkle of fresh parsley or a drizzle of extra cream takes it over the top.

Compared to other seasonal soups like a roasted squash soup, this bisque is more indulgent and seafood-forward—yet just as comforting. If you love deep, cozy flavors, you’ll want to make this one tonight. Go ahead and treat your family; they’ll thank you.

How to Make

Quick Overview

This bisque is surprisingly straightforward. After a short sauté of vegetables you’ll build a golden roux, whisk in seafood broth for a smooth base, then finish with cream, sherry, and tender crab meat. It’s delightfully creamy with a bright, savory finish. Prep takes about 15 minutes and simmering about 15–20 minutes, so plan for roughly 35 minutes total from start to finish.

Ingredients

• 6 tablespoons butter, divided (2 tablespoons for sautéing, 4 tablespoons for roux), room temperature
• 1 1/2 medium onions, chopped
• 2 1/2 cups potatoes, diced
• 6 tablespoons carrots, cut into ribbons or thin slices
• 1 can CAMPBELL’S® 30% less sodium seafood broth, 1 can (use as directed)
• 1 tablespoon whipping cream
• 1/2 cup sherry
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 3 cans refrigerated pasteurized crab meat (or substitute with shrimp or lobster), drained and flaked

Directions

1. In a large saucepan, melt 2 tablespoons of butter over medium heat. Add chopped onions, diced potatoes, and carrot ribbons. Cook, stirring occasionally, for about 5 minutes or until the vegetables begin to soften and are tender. Remove the vegetables from the pan and set aside.
2. In the same pan, melt the remaining 4 tablespoons of butter over medium heat. Sprinkle in the flour and whisk constantly to form a smooth roux. Continue whisking and cook the roux until it turns a light golden color, about 5 minutes—this develops a nutty flavor without burning.
3. Slowly pour in the seafood broth while whisking continuously to prevent lumps and create a silky base. Keep the heat moderate so the mixture remains smooth.
4. Return the sautéed vegetables to the pan and stir gently to combine. Cover the pan and simmer for 10 minutes to allow the flavors to meld and the potatoes to finish cooking.
5. Add the whipping cream, sherry, lemon juice, Worcestershire sauce, and the drained crab meat. Stir well and simmer for 5 more minutes, just until the crab is heated through and the bisque is fragrant. Taste and adjust seasoning with salt and pepper if needed.
6. Serve warm in bowls with crusty bread or oyster crackers on the side. Garnish with chopped parsley or a small drizzle of cream if you like.

What to Serve With

• Crusty French bread or a warm baguette for dipping into the creamy broth.
• A crisp green salad with a lemon vinaigrette to cut the richness—this balances the meal beautifully.
• For a heartier pairing, make an avocado mozzarella and tomato grilled cheese to grill alongside and dunk into the bisque.
• Chilled white wine or a light, citrusy beer complements the seafood flavors nicely.

Top Tips for Perfecting

• Use pasteurized crab meat or pre-cooked shrimp to save time and ensure safety—avoid raw shellfish unless you’re comfortable cooking it properly.
• Don’t rush the roux; cook it until it’s a pale golden color for the best flavor without burning.
• If the bisque becomes too thick, thin with a splash of seafood broth, milk, or water to reach your preferred consistency.
• Add sherry at the end of cooking to preserve its bright, nutty aroma—heat cooks off the alcohol but keeps the flavor.
• Avoid over-stirring once the crab is added to prevent the meat from breaking down too much; you want tender chunks in each spoonful.

Storing and Reheating Tips

• Refrigeration: Cool the bisque to room temperature, transfer to an airtight container, and refrigerate for up to 3 days.
• Freezing: Bisque can be frozen in airtight containers for up to 2 months, though texture may change slightly; consider freezing without cream and adding fresh cream when reheating.
• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. If thickened, add a splash of seafood broth or water to loosen. Avoid boiling after cream is added to prevent curdling.
• Thaw frozen bisque in the refrigerator overnight before reheating slowly on the stove.

FAQs

Can I use frozen shrimp instead of canned crab?
Yes. Thaw, pat dry, and add cooked shrimp near the end of cooking to warm through. If using raw shrimp, cook until opaque and firm before adding the cream.

Is there a vegetarian alternative for this bisque?
You can make a creamy vegetable bisque by substituting vegetable broth and adding mushrooms, leeks, and roasted cauliflower for depth. Omit the seafood and use a splash of soy sauce or miso for umami.

Can I make this bisque ahead of time?
Yes. Make the bisque up to two days ahead and refrigerate. Reheat gently and add a little broth if it’s thick. Add fresh crab or shrimp when reheating if you prefer the seafood less cooked.

What can I use instead of sherry?
A dry white wine or a splash of apple cider vinegar mixed with a pinch of sugar can substitute for sherry. Add gradually and taste as you go.

How do I prevent the bisque from curdling?
Reheat over low to medium-low heat and avoid boiling once the cream is added. Stir gently and add any dairy at the end of cooking.

Conclusion

This Crab and Shrimp Seafood Bisque is a comforting, easy-to-make classic that brings restaurant-quality flavor to your dinner table without complicated steps. It’s rich but approachable, budget-friendly compared with dining out, and perfect for sharing with family or friends. If you’d like to see another trusted version of this recipe, check out this detailed write-up at Crab and Shrimp Seafood Bisque – Taste Of Recipe. Give the recipe a try, serve it with warm bread, and enjoy the cozy, flavorful results.

Crab and Shrimp Seafood Bisque

Creamy, comforting, and loaded with tender crab and shrimp, this bisque is a luxurious yet simple dish that feels like a hug from the inside out.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main

Cuisine American

Servings 4 servings

Equipment

• Large saucepan
• Whisk

Ingredients

  

Ingredients

• 6 tablespoons Butter divided (2 tablespoons for sautéing, 4 tablespoons for roux), room temperature
• 1.5 medium Onions chopped
• 2.5 cups Potatoes diced
• 6 tablespoons Carrots cut into ribbons or thin slices
• 1 can Seafood broth CAMPBELL’S® 30% less sodium, use as directed
• 1 tablespoon Whipping cream
• 0.5 cup Sherry
• 1 tablespoon Lemon juice
• 1 tablespoon Worcestershire sauce
• 3 cans Crab meat refrigerated pasteurized, drained and flaked (or substitute with shrimp or lobster)

Instructions

 

• In a large saucepan, melt 2 tablespoons of butter over medium heat. Add chopped onions, diced potatoes, and carrot ribbons. Cook, stirring occasionally, for about 5 minutes or until the vegetables begin to soften and are tender. Remove the vegetables from the pan and set aside.
• In the same pan, melt the remaining 4 tablespoons of butter over medium heat. Sprinkle in the flour and whisk constantly to form a smooth roux. Continue whisking and cook the roux until it turns a light golden color, about 5 minutes.
• Slowly pour in the seafood broth while whisking continuously to prevent lumps and create a silky base. Keep the heat moderate so the mixture remains smooth.
• Return the sautéed vegetables to the pan and stir gently to combine. Cover the pan and simmer for 10 minutes to allow the flavors to meld and the potatoes to finish cooking.
• Add the whipping cream, sherry, lemon juice, Worcestershire sauce, and the drained crab meat. Stir well and simmer for 5 more minutes, just until the crab is heated through and the bisque is fragrant.
• Serve warm in bowls with crusty bread or oyster crackers on the side. Garnish with chopped parsley or a small drizzle of cream if you like.

Notes

Use pasteurized crab meat or pre-cooked shrimp to save time. If the bisque becomes too thick, thin with a splash of seafood broth, milk, or water. Avoid over-stirring once the crab is added to keep tender chunks.

Keyword Easy