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crab and shrimp bisque recipe featured
Avatar photoJohnson Maya

Crab and Shrimp Bisque Recipe: Creamy & Luxurious

Indulge in this rich, velvety bisque made with fresh crab and shrimp, roasted shell stock, and a touch of brandy. A Creole-inspired classic that delivers restaurant-quality flavor in under an hour.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 345
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 2 lbs (900g) raw shrimp, with shells
  • 8 oz (225g) lump crabmeat, fresh or pasteurized
  • 2 tbsp (30g) unsalted butter
  • 1 cup (150g) mirepoix (diced onion, celery, carrot)
  • 3 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (60ml) brandy
  • 4 cups (950ml) seafood or chicken stock (homemade shell stock preferred)
  • 1 cup (240ml) heavy cream
  • Pinch of saffron threads (optional)
  • 1 tsp lemon juice, freshly squeezed
  • Salt and white pepper, to taste
  • 2 tbsp chopped fresh chives or parsley

Equipment

  • Heavy-bottomed pot
  • Fine-mesh sieve
  • Wooden spoon
  • Whisk
  • Ladle
  • Measuring cups and spoons

Method
 

  1. crab and shrimp bisque recipe recipeCard1
  2. In a large pot, melt 1 tablespoon butter over medium heat. Add shrimp shells and sauté 5–7 minutes until fragrant. Add mirepoix and cook 6–8 minutes. Deglaze with brandy, then add 4 cups water. Simmer 25 minutes, strain, and reserve 3.5 cups shell stock. Set aside.
  3. In the same pot, melt remaining butter. Whisk in flour and cook 4–5 minutes to form a blonde roux, stirring constantly to avoid browning.
  4. Gradually whisk in the reserved shell stock until smooth. Add saffron (if using) and bring to a gentle simmer. Cook 15–20 minutes to thicken and reduce slightly.
  5. Stir in heavy cream and return to a gentle simmer. Add peeled shrimp and cook 3–4 minutes until just opaque. Fold in crabmeat and heat 1 minute more.
  6. Off heat, stir in lemon juice, salt, and white pepper. Taste and adjust seasoning. Ladle into warmed bowls and garnish with chives.
  7. Serve immediately with crusty bread or oyster crackers. Do not boil after adding cream to prevent curdling.

Nutrition

Calories: 345 | Carbohydrates: 10 | Protein: 25 | Fat: 23 | Fiber: 1 | Sugar: 3

Notes

STORAGE: Refrigerate in airtight container up to 3 days. Reheat gently over low heat with splash of broth. Freezing not recommended due to dairy separation.
MAKE AHEAD: Prepare shell stock and roasted mirepoix base 1-2 days ahead. Finish cooking fresh.
SUBSTITUTIONS: Use cornstarch slurry for gluten-free. Evaporated skim milk reduces fat. Olive oil replaces butter.
PRO TIPS: Never boil after adding cream. Toast shells well for maximum flavor. Add seafood at the end to avoid rubberiness.
SERVING SUGGESTIONS: Garnish with chives, crème fraîche, or lemon wedge. Pair with baguette or watercress salad.
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