Go Back
Rich Crab and Shrimp Bisque

Rich Crab and Shrimp Bisque

Rich Crab and Shrimp Bisque is a luxurious, creamy seafood soup perfect for special occasions. Combining sweet crab, succulent shrimp, and a blend of spices, it delivers comfort and indulgence in every spoonful.
Print Recipe Pin Recipe
Total Time 2 hours 40 minutes
Servings 8

Ingredients
  

For the Bisque:

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 leeks white and light green parts only, thoroughly washed and chopped
  • 4 garlic cloves minced
  • 1/2 teaspoon red pepper flakes adjust to taste
  • 2 tablespoons tomato paste
  • 1 cup dry sherry or Marsala wine
  • 4 cups seafood or fish stock
  • 1 15-ounce can diced tomatoes
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon sugar
  • 1 cup water
  • 1/4 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 cup half-and-half or heavy cream
  • 1 pound peeled and deveined shrimp
  • 1 cup jumbo lump crab meat
  • Fresh parsley and lemon wedges for garnish
  • Toasted bread or croutons for serving

For the Crab Salad Topping (optional but recommended):

  • Juice of 1/2 lemon
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon whole grain mustard
  • 1 tablespoon chopped fresh parsley
  • 1 cup jumbo lump crab meat
  • Salt to taste

Instructions
 

For the Bisque:

  • If your crock pot has a stovetop/sear setting, you can make the entire recipe directly in the crock pot. Otherwise, begin by cooking on the stove for steps 1–3, then transfer to the crock pot before step 4.
  • Set your crock pot to the stovetop/sear setting (or heat a large skillet over medium-high heat if using the stove). Add the oil and butter. Once the butter is melted, stir in the leeks, garlic, red pepper flakes, and a pinch of salt.
  • Cook for 5 minutes, or until the leeks become tender. Stir in the tomato paste and cook for about a minute until it’s melted and coats the leeks.
  • Pour in the wine and cook for a few minutes until it reduces by half. If using a skillet, transfer the leek mixture to the crock pot, making sure to add any residual juices from the skillet.
  • Add the stock, tomatoes, Old Bay seasoning, and sugar to the crock pot, stirring to combine.
  • In a separate mixing cup, whisk together the water and flour until smooth, then stir it into the soup mixture. Season with salt and pepper.
  • Cover the crock pot and set it to cook on HIGH for 2 hours (or LOW for 4 hours).
  • Once cooking time is up, taste the bisque and adjust the seasoning as needed. Stir in the shrimp, crab, cream, and parsley. Continue cooking for an additional 15 minutes, or until the shrimp are pink and cooked through. Keep warm until ready to serve.

For the Crab Salad Topping:

  • While the bisque is finishing, prepare the crab salad by combining lemon juice, mayo, mustards, and parsley in a mixing bowl. Gently fold in the crab meat, taking care not to break it up too much. Season with salt to taste. Keep chilled until ready to serve.

To Serve:

  • Ladle the bisque into bowls and top with the cold crab salad. Garnish with extra parsley if desired, and serve hot with toasted bread or croutons.

Notes

The crab salad topping is a special touch that adds elegance and a nice contrast in texture and temperature, but it’s completely optional. The bisque is delicious on its own without it, so feel free to skip if you prefer.
For the best flavor, I highly recommend using sherry or marsala in this recipe. While you can use a dry white wine as a substitute, the flavor will be a bit different. The fortified sweetness of sherry or marsala complements the seafood and other savory elements perfectly.