There is something hard to beat about a pot of thick, creamy seafood bisque loaded with tender shrimp and sweet lump crab meat. This version keeps the seafood front and center while building a rich base with butter, onion, garlic, seafood stock, and heavy cream.
Old Bay adds that familiar coastal seafood flavor without overpowering the crab and shrimp. A little fresh lemon juice goes in at the end to cut through the richness and brighten up the entire bowl.
The flour-and-butter base gives the bisque a velvety consistency without making it excessively thick. Gradually whisking in the stock is important because it creates a smooth base before the seafood and cream are added.
Serve it as a hearty starter or make it the centerpiece of dinner with toasted sourdough, garlic bread, or oyster crackers. A little parsley or fresh chives over the top adds color and a fresh finish right before serving.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup lump crab meat, picked over for shells
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 0.25 cup all-purpose flour
- 4 cup seafood stock or chicken broth
- 1 cup heavy cream
- 1 tsp Old Bay seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp fresh lemon juice
- Fresh parsley or chives, chopped, for garnish
Instructions
- Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for another 1 minute, just until fragrant.
- Sprinkle the flour evenly over the onions and garlic.
- Stir continuously for 2–3 minutes to cook the flour and create a light roux.
- Slowly pour in the seafood stock while whisking constantly to keep the bisque smooth and prevent lumps.
- Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring occasionally as it begins to thicken.
- Add the shrimp and simmer for 3–4 minutes, or until the shrimp are pink and opaque.
- Reduce the heat to medium-low.
- Gently stir in the lump crab meat, taking care not to break up the larger pieces.
- Pour in the heavy cream and add the Old Bay seasoning.
- Season with salt and freshly ground black pepper to taste.
- Simmer gently for another 5–10 minutes. Avoid a hard boil once the cream has been added.
- Stir in the fresh lemon juice just before removing the pot from the heat.
- Ladle the bisque into bowls and garnish with chopped parsley or chives.
- Serve immediately while hot.
Tips for the Best Seafood Bisque
Use lump crab meat whenever possible so you get noticeable pieces of crab throughout the bisque. Add it toward the end since it is already cooked and only needs enough time to heat through.
For an even richer seafood flavor, use a good-quality seafood or shellfish stock instead of chicken broth. If you prefer a slightly thinner bisque, add another splash of stock before serving.
The bisque can also be finished with a small squeeze of additional lemon, a sprinkle of Old Bay, or a few pieces of reserved crab and shrimp on top for presentation.