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Slow-Cooker Shrimp and Crab Bisque: Restaurant-Quality Flavor at Home

Slow-Cooker Shrimp and Crab Bisque in a rustic bowl
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A rich and creamy slow-cooker shrimp and crab bisque featuring tender seafood, leeks, sherry, and a touch of spice—finished with an optional elegant crab salad topping.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 leeks, white and light green parts only, washed well and chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes (can add more, to taste)
  • 2 tablespoons tomato paste
  • 1 cup dry sherry or marsala wine
  • 4 cups seafood or fish stock
  • 1 (15-oz) 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 lb peeled and deveined shrimp
  • 1 cup jumbo lump crab meat
  • Fresh parsley and lemon wedges, for serving
  • Toasted bread or croutons, for serving
  • For the Crab Salad Topping (optional):
  • Juice of 1/2 a lemon
  • 2 tablespoons mayo
  • 1 teaspoon Dijon mustard
  • 1 teaspoon whole grain mustard
  • 1 tablespoon chopped fresh parsley
  • 1 cup jumbo lump crab meat
  • Salt, to taste

Instructions

1. If your crock pot has a stovetop/sear setting, you can make this entire recipe in the crock pot. If not, start it in a skillet on the stove for steps 1–3 and transfer to the crock pot before step 4.

2. Set the crock pot to stovetop/sear setting (or heat a skillet over medium-high heat). Add oil and butter. Once butter is melted, add leeks, garlic, red pepper flakes, and a pinch of salt.

3. Cook for 5 minutes or until leeks are tender. Stir in tomato paste and cook until melted and coating leeks.

4. Pour in the wine and cook for a few minutes until reduced by half. If using a skillet, transfer the mixture to the crock pot, scraping in any juices.

5. Add stock, tomatoes, Old Bay seasoning, and sugar. Stir well.

6. In a mixing cup, whisk water and flour until smooth. Stir into soup. Add salt and pepper.

7. Cover crock pot and cook on HIGH for 2 hours or LOW for 4 hours.

8. After cooking, taste and adjust seasoning. Stir in shrimp, crab, cream, and parsley. Cook another 15 minutes until shrimp are pink and cooked through. Keep warm.

9. To make the crab salad topping, mix lemon juice, mayo, mustards, and parsley in a bowl.

10. Gently fold in crab meat. Season with salt. Chill until ready to serve.

11. Ladle bisque into bowls, top with cold crab salad, garnish with parsley, and serve hot with toasted bread or croutons.

Notes

The crab salad topping adds an elegant, chilled contrast to the warm bisque but is totally optional.

Sherry or marsala wine is highly recommended for deeper flavor; dry white wine can be used as a substitute but will change the taste slightly.

Nutrition

Find it online: https://paulakitchen.com/slow-cooker-shrimp-and-crab-bisque/