Crab and Shrimp Seafood Bisque


  • 3 tablespoons unsalted butter
  • 2 tablespoons chopped green onion
  • 2 tablespoons chopped celery
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 cup heavy whipping cream
  • 8 ounces cooked baby shrimp
  • 8 ounces crabmeat
  • 2 tablespoons sherry wine
  • 3 tablespoons chopped parsley, cilantro, and/or green onion tops

Steps to Make It

  1. Gather the ingredients.
  2. Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Sauté, stirring, until tender, about 2 minutes.
  3. Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
  4. Warm the milk in another saucepan over medium heat.
  5. Slowly stir the warmed milk into the butter and vegetables. Continue cooking, stirring until thickened, about 3 minutes.
  6. Add the freshly ground black pepper, tomato paste, and heavy cream. 
  7. If desired, puree the soup in a blender or food processor at this point and then return it to the saucepan. 
  8. Stir in the shrimp, crab, and sherry. Bring it to a simmer.
  9. Serve hot, garnished with parsley, cilantro, and/or chopped green onion tops.