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Perfectly rich and beautifully creamy, this Seafood Bisque is the epitome of spectacular shellfish! Featuring succulent shrimp and juicy crab meat mingled with a velvety broth infused with aromatic spices and fresh herbs, this recipe for bisque soup is a symphony of indulgently delicious flavors. Best of all, you’ll need just one pot and 30 minutes to make it!

“It was absolutely delicious!!! My family loved it. I had some basmati rice left over from the night before, and added it to the bisque to make it go further. Thanks for sharing the recipe!!!”

– M. Bennett
Overhead photo of homemade seafood bisque topped with lump crab and sautéed shrimp in a white soup bowl.

Update: This recipe was originally published in February 2021. I made updates the article below to include more information about making this bisque recipe at home.

Hi, friends! Do love ordering creamy bisque soups at restaurants, but feel too nervous to make it at home? Let me rock your culinary world because today’s recipe for seafood bisque is deliciously fancy and perfectly impressive, plus it also happens to be pretty fuss-free to prepare.

You can take the easy route and get it on the table in 30 minutes. Or, go all out with a homemade seafood stock and make the a restaurant-quality bisque in under an hour. Regardless of the culinary adventure you choose, making creamy seafood soup at home is WAY easier than you think:

Table of Contents

About this seafood bisque soup

This seafood bisque recipe is luscious, rich, irresistible and sinfully delicious. It’s bursting with robust flavors and loaded with big chunks of succulent lump crab and decadent heavy cream.

This crab and shrimp fish bisque tastes like you spent the entire day slaving away in the kitchen; however, it’s insanely easy to prepare and made with simple, easy-to-find ingredients. Plus, it’s made entirely in one pot – yes, just one pot.

Lush, indulgent and deeply flavorsome, this soup is always a crowd pleaser. Just one bite (or slurp!) and your family will fall in love with this unapologetically delicious bisque!

Why you’ll love this recipe

TL;DR? Here’s the gist:

  • Surprisingly Simple to Make. While crab shrimp seafood bisque may sound like something you’d save for special occasions, it’s actually soup-er simple to make with easy to find ingredients and just one pot.
  • Rich and Creamy Texture. Silky smooth, beautifully rich, and perfectly creamy with plenty of generous chunks of real crab meat and succulent shrimp, this soup is equal parts indulgent and satisfying.
  • Perfectly Balanced Flavors. Savory, creamy, slightly sweet, and perfectly seasoned, this seafood bisque recipe allows the natural sweetness of the shellfish to shine with just the right amount of complementary aromatics, seasonings, and rich cream.
  • Totally Customizable. You can easily tweak this recipe to suit your preferences and wallet—use shrimp and bay scallops for a more budget-friendly version, add lobster for an extra-special touch, or simply use whatever fish you love.
  • All Season Soup Recipe. Whether you’re trying to stay cozy on a chilly winter evening or entertaining friends for a summer al fresco dinner, this any-season soup is fancy enough for special occasions, yet easy enough for any given day of the week.
Overhead, close-up photo of lump crab meat.

Ingredients in shrimp crab bisque

  • Butter: Butter provides a base of rich flavor for sautéing the shrimp and vegetables. Make sure you use unsalted butter so you can control the amount of salt in the bisque.
  • Seafood: This recipe calls for shrimp and crab; however, you can use whatever variety or combination of seafood you prefer. (See below for more options.)
  • Vegetables: Green onions, carrots and celery create a base of aromatic flavor.
  • Garlic: Three to four cloves of garlic provide a subtle, yet distinctive punchy taste. Make sure you use fresh garlic, not the pre-minced variety sold in a jar.
  • Seasonings: A combination of bay leaves, sweet paprika, Old Bay, thyme, cayenne, kosher salt and ground black pepper all provide a ton of robust flavor.
  • Tomato Paste: Two tablespoons of thick tomato paste give the bisque a bit of body while adding a highly concentrated flavor to the soup. It’s also what gives bisque its beautiful pinkish color.
  • Flour: ¼ cup of all-purpose flour helps thicken the bisque.
  • Brandy & Sherry: A combination of brandy and sherry add rich, luxurious flavor.
    • Swap: You can substitute cognac for the brandy and a dry white wine for the sherry if you like. However, I highly suggest you don’t skip the using the spirit/wine – it will cook out of the bisque, leaving behind none of the alcohol and all of the flavor.
  • Stock: Four cups of seafood stock make up the liquid base of this bisque.
  • Cream: 1 ½ to 2 cups of heavy cream deliver rich flavor and a decadent mouthfeel. Use the cream to taste, adding the full 2 cups for a more luxurious bisque.
    • Swap: You can use a 50/50 combination of heavy cream and half-and-half if you would like to cut a few calories; however, I do not recommend using milk.

Recipe variations

Want to make a few changes or additions to this shrimp bisque? Wonderful! Get creative or simply eliminate the ingredients you don’t like and substitute the ones you love. Below are a few ideas to get you started:

  • Leeks: Prefer a slightly sweeter onion flavor? Substitute the green onions with fresh leeks.
  • Bell Peppers: Shake things up and substitute bell peppers for the carrots.
  • Bacon: Love crispy bacon? Dice up a few strips of bacon and cook it until crispy. Remove the bacon from the pan and use the fat to sauté the shrimp.!
  • Corn: Try adding a can of creamed corn for a burst of sweet flavor and added creamy texture.
  • Clam Juice: Prefer a salty, briny flavor in your seafood bisque? Try substituting some or all of the fish stock for clam juice.
  • Lobster Bisque: If you’re looking for pure luxury in a soup bowl, swap out the crab and shrimp for all lobster meat.
  • Fish Bisque: Prefer fish to shellfish? Use a firm white fish, such as cod, halibut, or a combination of the two.
  • Feeding a crowd: This crab shrimp seafood bisque recipe can easily be doubled, tripled or even quadrupled!
Overhead, close-up photo of raw, large shell-on shrimp.

What is seafood bisque?

A bisque is a type of smooth and creamy pureed soup that’s traditionally made from a strained broth of shellfish. Classically, bisques also include cream, cognac and wine (brandy), along with a combination of spices.

The most common types of bisque are lobster, crab and shrimp; however, there are many varieties today, such as crawfish or clam. There are also variations of bisque which completely omit the shellfish and instead use utilize fresh produce, such as mushrooms, tomatoes or pumpkin.

What is the origin and meaning?

Seafood bisque is French in origin. The first reference of bisque as a soup dates back to the 17th century. While today bisque is classified as ‘fancy soup’, that wasn’t always the case. Originally, bisque was a fisherman’s dish, and it was made from finely crushed shells of whatever seafood was readily available.

The origin of the name bisque is still debated. Some food historians claim the term refers to a soup that is cooked twice (bis cuits). They propose the word bisque is a contraction of two words – bis, meaning “twice” and cuites, meaning “cooked” – since the classic way to prepare bisque is to first sauté the shells, then simmer them in an aromatic broth, before straining and adding cream. However, others suggest the name ‘bisque’ pays tribute to the Bay of Biscay – the shellfish-rich gulf of water that lies along the western coast of France and the northern coast of Spain – since the cuisine in this region typically uses spicy ingredients very similar to those typically used in bisque soup.

Why is bisque reddish orange in color?

Seafood bisque recipes can range in color from creamy ivory with just a hint of pink to dark red with a slightly brown hue, with many shades in between. The exact color of bisque will depend upon the ingredients and the amount of those ingredients.

Fish bisque gets its pinkish color from the use of seafood stock and tomato paste. Adding cognac will make the bisque darker in color, while using a lot of heavy cream will give the bisque a lighter pink appearance.

Soup vs. Bisque – what’s the difference?

Soup is an umbrella term for any type of dish that is primarily liquid and made by combining ingredients of meat and/or vegetables with stock or water. Bisque is a smooth and creamy type of soup, so while all bisques are soups, not all soups are bisques.

What’s the difference between a bisque and a chowder?

Bisques and chowders are both delicious varieties of thick and creamy soups with French origins. While they do have a lot in common, there are two key elements that set them apart.

  • Cream: Bisques usually contain a higher ratio or cream to stock than a chowder.
  • Consistency: A chowder is chunky and full of hearty chunks of ingredients, such as potatoes and corn. A bisque, on the other hand, is pureed resulting in a smooth and velvety texture.
Overhead photo of shrimp crab bisque drizzled with heavy cream in a large white Dutch Oven - step 7 of the recipe.

How to make this seafood bisque recipe

You can make this shrimp crab seafood bisque as fancy or simple as you’d like by making your own shrimp stock or taking a shortcut and using store-bought stock and cooked cocktail shrimp.

  1. Optional – Make Shrimp Stock. In a large pot, sauté shrimp shells in butter until they’re lightly browned. Then, add the bouillon cubes, water, and bay leaves; bring to a simmer. Let the shells gentle simmer for 15 minutes. Next, strain the stock, discarding the shells and set the stock aside.
  2. Optional – Sauté Shrimp. In the same pot, sauté the shrimp in butter until opaque. Then, remove the shrimp from the pot, transferring them to a plate, and set them aside.
  3. Sauté Vegetables. In the same pot, melt more butter and sweat the onions, carrots, and celery until tender. Next, add the garlic and seasonings, and cook until fragrant.
  4. Add Thickeners and Wine. Add the tomato paste and cook until caramelized. Then, sprinkle the flour over the vegetable mixture and cook for 2 minutes. Add the brandy and sherry to the pot and cook until the liquids are almost evaporated.
  5. Add Stock. Slowly add in the seafood stock – whisking continuously while you add the stock to the pan to prevent clumping. Bring soup to a simmer and cook, whisking occasionally, for 15 minutes.
  6. Add Shrimp and Puree Soup. Turn off the heat and add the shrimp to the pot. Puree the soup using an immersion blender or transfer the soup in batches to a high-powered blender.
  7. Add Cream and Crab. Return the bisque soup to the stovetop and stir in the heavy cream and half of the crab meat. Cook, stirring occasionally, until warm throughout.
  8. Serve Seafood Bisque. Divide the shrimp and crab bisque among soup bowls. Then, top with the remaining crab meat and sprinkle with scallions. Serve and enjoy!

Follow these chef expert tips for the most success!

  • Use Seafood YOU Love. If you’ve got access to fresh shrimp and crab, by all means, use that. However, please know that frozen works just as well. Just make sure you use what you love since the seafood is the star of this show.
  • For the BEST Bisque, Make Your Own Stock. If you’re looking for restaurant-quality bisque, you’ll want to make your own shrimp stock using shells from the shrimp. It’s super simple, yet makes a big difference.
  • For a Shortcut, Buy Good-Quality Stock. Don’t feel like the fuss? I totally get it. Jut make sure you select a high-quality, low-sodium stock.
  • Season As You Go. Be sure to season and taste the soup as you’re cooking; however, watch the salt if you’re using a store-bought stock.
  • Don’t Rush the Cooking Process. Don’t rush the process when starting this crab shrimp seafood bisque. You want to slowly sweat the veggies (meaning, no browning) and let the flour cook long enough so that you remove raw taste.
  • But Be Careful with Seafood. To avoid overcooking the shrimp, you’ll actually be sautéing them first and then adding them to the soup and blending—this ensures they stay perfect before juicy and tender. And when you add the crab, make sure you cook it until it’s *just* warm throughout.
  • Garnish for Gold. While this crab shrimp soup is delish on its own, adding textural and flavorful garnishes will take it right over the top. Reserve a couple shrimp and a handful of crab meat to garnish the top of the bisque. And add a drizzle of heavy cream for richness and chives for freshness.

Step-by-step photos: making this recipe at home

If you’re looking for the detailed measurements and full recipe instructions, please scroll down to the bottom of the page. 

Overhead photo collage of how to make shrimp and crab seafood bisque step by step with written instructions on each step.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What type of seafood can I use?

When selecting seafood for bisque, make sure you use fresh seafood what hasn’t already been par-cooked. And, for the most flavor, purchase shellfish with the shells still on.

Shrimp

For the best taste, use fresh or frozen shrimp, but make sure purchase shrimp with the shell-on! You will use the shrimp to make an easy, yet deeply flavorful seafood stock. I prefer to purchase large (21/30 count) shrimp, but medium-size shrimp will work as well! (Need help? Learn all about thawing shrimp and cleaning shrimp.)

Short-cut: If you are looking to save time, you can use pre-cooked shrimp in this bisque. Omit the first two steps of the recipe and add the shrimp according to the recipe instructions in step six. Please note, your bisque will lack some complex flavor.

Crab

You can find crab in two forms – whole or picked meat.

  • Whole: I personally love the sweet, luxurious meat found in crab legs and it works terrific in this bisque recipe. And, you can learn all about it here: how to prepare crab legs.
  • Picked Meat: If you’re looking for the quick route, you’ll want to use picked and pasteurized fresh crabmeat, which can be found in the refrigerated section of your grocery store. There are five grades of picked crabmeat – colossal and jumbo, lump, backfire, special, and claw crabmeat (from most expensive to least) – and you can use whichever grade you like.

Note: I do not recommend using the shelf-stable cans of crabmeat that can be found in the canned fish aisle of your grocery store in this seafood bisque recipe. Those cans lack flavor and are riddled with preservatives.

Lobster 

You can use fresh, frozen or canned lobster meat, however fresh or frozen is always best. You can use the lobster shells and meat in the same exact way you use shrimp in this recipe!

Crawfish

Crawfish is a great option if you love the delicate flavor of lobster or crab, but don’t love the price tag! Fresh or frozen crawfish works great; just make sure you select Louisiana raised crawfish tail meat for the best taste!

Clams

Love salty, briny flavor? Try using clams in your bisque. I recommend using a can (or two) of baby clams. Make sure you drain the clams before using. Add the clams to your bisque during the last 5 minutes of cooking.

Scallops

Fresh or high-quality frozen scallops are delicious in creamy bisque! Both bay scallops and sea scallops work beautifully, depending upon your budget. Bay scallops are fine to use as is; however, consider roughly chopping larger sea scallops into generous bite-size pieces.

Regardless what size scallops you select, make sure you seek out scallops with the label “dry-packed” or “dry”. Some wholesalers will soak the scallops in a salt-based brine that can leave a faint chemical aftertaste. Also, look for firm scallops and avoid any that appear shiny, wet or soft.

Can I use frozen seafood?

Absolutely. Unless you live on the coast and have access to a trusted fish monger, fresh (never-frozen) seafood is a super rare treat. Most of the fish and seafood sold at the grocery store is actually “previously frozen”. With that said, you can definitely use frozen seafood to make this bisque recipe. Just make sure to thaw it properly before using.

Why isn’t my shrimp and crab bisque thick?

Traditionally, bisques are ultra-creamy, and they should be thick enough to lightly coat the back of a spoon. If you prefer your bisque to be thicker, there are several ways to thicken soups depending upon the consistency and thickness you are going for! Below are the most common techniques and tips for thickening soup.

How to thicken fish bisque recipes?

If you’re looking to slightly thicken the soup up, simply let it simmer a let bit longer. But, if you’re looking for an ultra thick, stick-to-your-ribs consistency, try one of these methods instead:

  • Blend it. Traditionally, bisque recipes call for grinding seafood shells into a fine paste to thicken the soup. This easy seafood bisque purees a portion of shrimp meat and the vegetables to create a silky-smooth, thick soup to thicken the texture and intensify the flavors. If you’re looking for a thicker consistency, puree all the seafood.
  • Flour (Roux): This shrimp shell soup uses a traditional roux (a combination of butter and flour) as a thickening and stabilizing agent. If you love a thicker bisque, use more flour, but make sure you cook it for 2 minutes to remove any raw flour taste.
  • Cream: Full-fat heavy cream adds plenty of richness and body to this bisque. Simple add a little more cream for a thicker soup. Just make sure you do not boil the bisque after adding the cream as boiling can cause the soup to break and curdle.
  • Rice: Long-grain white rice is another common ingredient used to add body to a bisque. If you prefer an extremely thick soup, you can add about ¼ cup of rice to the soup right after adding the stock. Then, let the soup simmer for 20 minutes, or until the rice is soft. And proceed with pureeing the bisque according to the recipe instructions.
  • Cornstarch: If your bisque still isn’t thick enough, you can use a cornstarch slurry to add more body to the soup. Just whisk a tablespoon of cornstarch together with 2 tablespoons of cold cream. Whisk the slurry into the soup and bring everything to a gentle simmer. Simmer the bisque until it thickens to your desired consistency. Note: To activate a slurry, you must bring the soup to a simmer. However, be careful, as you do not want to boil this cream-based soup!

What toppings can I add to crab and shrimp bisque?

Toppings or garnishes are the easiest way to customize your bisque of seafood! You can get as creative as you like when garnishing or adding toppings to your homemade bisque. If you are entertaining or serving a crowd, try setting up a soup bar and place each topping option in individual bowls, that way your guests can help themselves and customize their bisque to their liking.

  • Oyster Crackers: Creamy seafood bisque plus crunchy crackers is a classic combination for a reason.
  • Croutons: Crunchy homemade croutons are a great way to add a touch of contrasting texture to velvety crab shrimp seafood bisque.
  • Bacon: Because everything tastes better with crispy bacon.
  • Avocado: Rich and creamy slices of avocado perfectly complement the creamy texture of this soup.
  • Jalapeño: If you like it hot, thin slivers of jalapeños or pickled peppers are the perfect topping option.
  • Scallions or Chives: Delicate onions are a great way to add a touch of mild onion flavor along with beautiful flare.
  • Sour Cream: Tangy sour cream is an easy way to add even more rich, luxurious flavor to your bisque. Or try Greek yogurt if you are looking to keeps things on the lighter side.
  • Hot Sauce: A few splashes of your favorite hot sauce is a must if you like to bring the heat.
Overhead photo of shrimp and crab seafood bisque topped with snipped chives.

Serving crab and shrimp bisque

You should serve shrimp and crab bisque warm or hot, as soon as possible after making it. While you can serve it at room temperature or cold, the soup lacks the same depth of flavor isn’t as appetizing.

If you are looking for easy, fun serving ideas, try serving this seafood bisque in a bread bowl. Or, throw a party and set up a bisque bar complete with an abundance of toppings and garnishes.

Common serving suggestions

  • Alongside Bread for Dunking. Flaky parker rolls, garlic bread with roasted garlic, or dinner rolls are always a wonderful option for dunking!
  • Or in a Bread Bowl. For a fun, edible serving bowl, hallow out the inside of a bread boule and ladle the seafood soup inside.
  • With Grilled Cheese and Panini Sandwiches. If you prefer something a little more hearty than bread, a crispy, warm panini or grilled cheese is a delicious dunking choice creamy chowders.
  • Side of French Fries. Because bisque and frites should totally be a thing!
  • Roasted Vegetables. Your favorite seasonal vegetables are another wonderful light side dish to serve with rich bisque.

Unique serving ideas

Close-up photo of lump crab and shrimp in a bowl of bisque.

Storing leftovers

Storage instructions

  • Allow any leftover crab shrimp seafood bisque soup to cool completely before storing in an airtight container in the refrigerator.
  • Properly stored, seafood bisque recipe will keep for up to three days.

Reheating instructions

  • Stovetop: Transfer leftover seafood bisque to a medium saucepan or large pot. Reheat over medium-low to low heat, stirring occasionally, until warm throughout. Take care to avoid rapidly simmering or boiling the bisque as high heat will cause the cream to separate or curdle!

Freezing instructions

Freezing any seafood bisque recipe is not recommended due to the inclusion of heavy cream. Dairy products do not freeze well as they tend to separate or become grainy in texture when defrosted and rewarmed.

Action photo of a spoon scooping up crab and shrimp seafood bisque from a white bowl.

If you are looking for a luxurious seafood experience for your tastebuds, look no further than this delicious, fuss-free shrimp crab seafood bisque soup! Rich, creamy and insanely delicious, this recipe will quickly become a family staple!

Cheyanne

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Thick, hearty, cozy soup recipes!

Overhead photo of a bowl of seafood bisque garnished with snipped chives, two shrimp, and lump crab.

Seafood Bisque

4.93 from 13 votes
Author: Cheyanne Holzworth
Total Time: 1 hour 5 minutes
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 8 servings
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Perfectly rich and beautifully creamy, this Seafood Bisque is the epitome of spectacular shellfish! Featuring succulent shrimp and juicy crab meat mingled with a velvety broth infused with aromatic spices and fresh herbs, this recipe for bisque soup is a symphony of indulgently delicious flavors. Best of all, you'll need just one pot and 30 minutes to make it!

Equipment

  • 1 Dutch Oven or Large Pot – for cooking the soup
  • 1 Immersion Blender OR High-Powered Stand Blender – for blending the bisque

Ingredients 

  • 4 TBS Unsalted Butter – DIVIDED
  • 1 pound Large Shrimp – peeled, deveined & shells reserved (SEE NOTES)
  • 2 whole Seafood Bouillon Cubes (mixed with 4 ¼ cups of water) – (substitute: 3 3/4 clam juice or seafood stock) (SEE NOTES)
  • 2 whole Dry Bay Leaves
  • 8-10 whole Green Onions – sliced: white/light green parts only (about ¾ cup) (reserve dark green parts for garnish)
  • 2 medium Carrots – small dice (about ¾ cup)
  • 2 medium ribs Celery – small dice (about ¾ cup)
  • 3 cloves Garlic – chopped
  • 1 ½ tsp EACH: Sweet Paprika & Old Bay Seasoning
  • 1 tsp Dried Thyme (not ground thyme)
  • ¼ – ½ tsp Cayenne – more or less to taste
  • to taste Kosher Salt & Ground Black Pepper
  • 2 TBS Tomato Paste
  • ¼ Cup All Purpose Flour – spooned & leveled
  • ¼ Cup EACH: Brandy & Dry Sherry (substitute: dry white wine)
  • 1 ½ – 2 Cups Heavy Cream – more or less to taste
  • 8 ounces Lump Crab Meat – DIVIDED
  • Optional Garnishes: Chopped Parsley, Hot Sauce, Smoked Paprika

Instructions

  • Optional – Make Quick Shrimp Stock: Melt 1 tablespoon of butter in a Dutch oven or large heavy pot over medium-high heat. Once melted, add the shrimp shells and sauté, stirring frequently, until they are lightly browned, about 2-3 minutes.
    Add the bouillon cubes with water and bay leaves. Then bring the contents to a simmer.
    Once simmering, reduce heat to maintain a gentle simmer and cook for 15 minutes.
    Strain the stock into large bowl, discarding the shells.
    Transfer the stock to a large (4 cup) measuring cup. You should have 3 ¾ cup of stock. If not, add enough water to make 3 ¾ cups. Set aside.
    (Note: Skip this step if using store-bought stock)
  • Sauté Shrimp: Lightly wipe out pot with paper towels if necessary and then return pot to the stove.
    Melt 1 tablespoon of butter over medium heat. Once melted, add the shrimp and season to taste with salt and pepper. Sauté, stirring occasionally, until just cooked and opaque, about 3-4 minutes.
    Use a large-slotted spoon to transfer the shrimp to a plate. Set shrimp aside – reserving 4-6 shrimp for garnish, the rest will go back in the soup in step 6.
  • Sauté Aromatics: Melt the remaining 2 tablespoons of butter in the pot over medium heat. Add the onions (white & light green parts only), carrots and celery. Sauté (sweat), stirring occasionally, until tender, about 5-6 minutes.
    Add the garlic, paprika, old bay, cayenne and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook until fragrant, about 1 minute.
  • Add Tomato Paste, Flour, and Wine: Add the tomato paste and cook, stirring, until the paste is caramelized, about 2 minutes.
    Sprinkle the flour over the vegetable mixture and cook, stirring, for 2 minutes.
    Add the brandy and sherry, using the back of a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until the brandy/sherry are almost evaporated.
  • Add Stock and Simmer Soup: Slowly pour in the shrimp stock – whisking continuously while you add the stock to the pan to prevent clumping.
    Bring soup to a simmer, then immediately reduce heat to maintain a simmer. Cook, whisking occasionally, for 15 minutes.
  • Add Shrimp and Puree Bisque: Turn off the heat and add the shrimp to the pot (minus the shrimp you are reserving for garnish).
    Puree the soup using an immersion blender or transfer the soup in batches to a high-powered blender.
  • Add Cream and Crab: Return the heat to medium-low and stir in 1 ½ cups of the cream.
    Add half of the crab meat. Cook, stirring occasionally, until warmed throughout – don’t overcook or let the bisque boil!
    Taste and adjust for seasoning with more cream, salt and pepper if desired.
  • Serve Seafood Bisque: Divide the crab and shrimp bisque among serving bowls. Top with reserved shrimp and remaining crab meat. Sprinkle with remaining scallions (dark green parts) and optional garnishes if desired. Enjoy!

Notes

  • Quick & Easy Method: To save a bit of time and prep, you can use (12 ounces) of cooked cocktail shrimp in this recipe instead! Skip step 1 and 2 of the recipe and use 3 ¾ cups of store-bought seafood stock.
  • Blending Soup: If using a high-speed blender to puree the bisque, make sure you do so in batches! Steam expands in the blender which can cause soups to splatter!! Fill the blender only 1/3 of the way up, vent the top and cover with a folded kitchen towel when blending.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
  • Recipe Yield: approximately 64 ounces
  • Serves: 4 as a main; 8 as a starter
  • Serving Size: 8 (1 cup) servings
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 222kcal    Carbohydrates: 7g    Protein: 7g    Fat: 17g    Saturated Fat: 10g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 4g    Trans Fat: 0.2g    Cholesterol: 61mg    Sodium: 339mg    Potassium: 218mg    Fiber: 1g    Sugar: 2g    Vitamin A: 3329IU    Vitamin C: 5mg    Calcium: 53mg    Iron: 1mg
Course: Soup
Cuisine: American, French

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