Aunt Bee's Crab Bisque

5 from 4 votes

A creamy and flavorful shrimp and crab bisque that's perfect for a special holiday meal, an easy lunch, or a quick prep-ahead dinner!

Course Dinner, Lunch, Soup

Cuisine American, Southern

Keyword crab bisque, crab soup, shrimp and crab bisque, Soup

Prep Time 10

Cook Time 30

Total Time 40

Servings cups

Calories 336kcal

Author Blair Lonergan

¼ cup (½ stick) salted butter
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup sliced scallions
¼ cup all-purpose flour
2 cups chicken broth, vegetable broth or seafood stock
2 tablespoons dry sherry
1 tablespoon ketchup
1 tablespoon tomato paste
1 teaspoon seafood seasoning (such as Old Bay)
2 cups half-and-half or heavy cream
8 ounces lump crabmeat
8 ounces fully-cooked baby shrimp or “salad shrimp” (or additional 8 ounces of crabmeat)
Kosher salt and pepper, to taste
Garnish: sliced scallions or chives and chopped fresh parsley
For serving: oyster crackers or bread

In a large pot, melt butter over medium heat. Add onion, celery, and scallions and cook until soft, about 5 minutes. Stir in the flour and cook, stirring constantly, for about 2 minutes. Gradually whisk in the broth and bring to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until the broth thickens and the vegetables are tender - about 5-7 minutes.
Reduce heat to low and whisk in the sherry, ketchup, tomato paste, seafood seasoning and cream. Bring to a simmer, but do not let it boil. Season with salt and pepper (to taste), then add the crab and shrimp. Cook just until the crab and shrimp are warmed through, about 5 more minutes.
Ladle into individual bowls and garnish with additional sliced green onion or fresh parsley, if desired.