Creamy Crab and Shrimp Seafood Bisque for Cozy Nights In

Indulge in a rich Creamy Crab and Shrimp Seafood Bisque, perfect for cozy nights with its luxurious flavors and comforting texture.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Dinner

Cuisine: Seafood

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Cooking fat; substitute with butter for a richer flavor.
1 medium Onion An aromatic base; shallots can be used for a gentler taste.
2 cloves Garlic Adds depth; use fresh garlic for the best flavor.
1 stalk Celery Provides texture; fennel works well if you'd like a unique twist.
1 large Carrot Adds sweetness; consider swapping with other root vegetables for variety.
1 tablespoon Old Bay Seasoning Integral for seafood flavor; Cajun seasoning can replace it if needed.
4 cups Seafood Stock (or Chicken Stock) Liquid base for the bisque; homemade stock magnifies the flavor.

For the Creaminess

1 cup Heavy Cream Adds richness; swap with coconut milk for a dairy-free option.

For the Proteins

1 cup Cooked Crab Meat Primary seafood flavor; cooked lobster or scallops can be excellent substitutes.
1 cup Cooked Shrimp Second protein source; use frozen shrimp after thawing and draining.

For Seasoning

Salt Essential for enhancing flavors; adjust to taste based on stock used.
Pepper Essential for enhancing flavors; adjust to taste based on stock used.

For Garnish

2 tablespoons Fresh Parsley Enhances presentation; dill offers a lovely herbaceous touch if preferred.

Equipment

Large Pot

Method

Step-By-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 minced garlic cloves, 1 chopped celery stalk, and 1 diced carrot. Sauté these ingredients for about 5–7 minutes until they soften and become fragrant, stirring occasionally.
Next, sprinkle in 1 tablespoon of Old Bay seasoning and cook for an additional minute, stirring constantly.
Pour in 4 cups of seafood stock and bring to a gentle simmer over medium heat. Allow it to cook for around 10 minutes.
Reduce the heat to low and slowly stir in 1 cup of heavy cream until fully incorporated.
Add 1 cup of cooked crab meat and 1 cup of cooked shrimp to the pot. Heat for an additional 3–5 minutes until warm.
Taste the bisque and season with salt and pepper as needed, stirring well.
Ladle the bisque into warm bowls and garnish with fresh parsley. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 25gSaturated Fat: 14gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 10mgCalcium: 80mgIron: 1.5mg

Notes

For a smoother texture, use an immersion blender. Store leftovers in an airtight container for up to 3 days, reheating gently on the stovetop.

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