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Crab and Shrimp Seafood Bisque in a white bowl.

Crab and Shrimp Seafood Bisque

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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 310
Ingredients Method Notes

Ingredients
  

  • Seafood Base
  • 1 lb Raw shrimp peeled and deveined (chopped if large)
  • 8 oz Lump or claw crab meat drained and picked over
  • Aromatics & Flavor Base
  • 2 tbsp Extra virgin olive oil
  • 1 medium Yellow onion finely diced
  • 2 ribs Celery finely minced
  • 4 cloves Garlic minced
  • 2 tbsp Tomato paste
  • 1 tsp Smoked paprika
  • 1 tbsp Fresh thyme finely chopped
  • Liquids & Finish
  • 4 cups Seafood stock or fish broth
  • 1/2 cup Heavy cream or full-fat Greek yogurt for a lighter option
  • To taste Salt and freshly cracked black pepper
  • 1 tbsp Fresh flat-leaf parsley chopped for garnish
  • 1 tsp Fresh lemon juice optional

Method
 

  1. Step 1: Heat the extra virgin olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion, minced celery, and minced garlic. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are soft and translucent.
  2. Step 2: Add the tomato paste, smoked paprika, and fresh thyme to the pot. Cook for an additional 2 minutes, stirring constantly, until the paste turns a deep red color and smells fragrant.
  3. Step 3: Slowly pour in the seafood stock, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes.
  4. Step 4: Gently stir in the raw shrimp and cook for 3 to 4 minutes until they turn pink and opaque. Add the crab meat and stir gently for 2 minutes to warm it through.
  5. Step 5: Optional for texture: If you prefer a smoother bisque, remove half of the seafood with a slotted spoon and set aside. Use an immersion blender to partially purée the remaining soup until creamy and smooth. Stir the reserved seafood back into the pot.
  6. Step 6: Reduce heat to low. Slowly stir in the heavy cream (or Greek yogurt). Let the soup warm through for 1 minute without letting it boil. Remove from heat, stir in the fresh parsley and optional lemon juice. Season with salt and pepper to taste, and serve immediately.

Notes

  • Prep Tip: Pick through the crab meat gently with your fingers before adding it to the pot to ensure no small shell fragments remain.
  • Dairy Separation: Never let the soup boil after adding the heavy cream or Greek yogurt, or the dairy will curdle and break. Keep the heat on low.
  • Stock Substitution: If high-quality seafood stock is unavailable, substitute a 50/50 mix of clam juice and low-sodium vegetable broth.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stovetop. Freezing is not recommended due to the dairy finish.