Keto Crab and Shrimp Seafood Bisque (Rich, Creamy & Low Carb)

There’s something deeply comforting about a creamy seafood bisque simmering on the stove. For me, this Keto Crab and Shrimp Seafood Bisque was born out of one of those moments when the weather cools down just enough, cravings shift from fresh salads to warm bowls, and you want something indulgent without breaking your keto rhythm. I used to associate bisque with restaurant menus, white tablecloths, and carb-heavy ingredients like flour and potatoes. It always felt like a “special occasion” dish — delicious, but off-limits.

That changed the first time I decided to recreate it at home, keto-style.

I wanted a soup that felt luxurious, spoon-coating thick, and deeply flavorful — something that didn’t feel like a compromise. This bisque delivers that rich, creamy seafood experience while staying low carb and completely keto-friendly. If you love seafood, cozy meals, or simply want a break from routine keto dinners, this recipe is exactly what you’ve been craving.

Why You’ll Love This Recipe

This bisque checks all the boxes for comfort food without the carb overload.

• 🦀 Rich seafood flavor from real crab and shrimp
• 🥣 Ultra-creamy texture without flour or starch
• 🧄 Deep, layered flavor from aromatics and seasoning
• ⏱ Surprisingly easy for such an elegant dish
• 🥑 Keto-friendly macros that keep you full and satisfied
• ❄️ Great for meal prep and reheating

It’s the kind of soup that feels restaurant-worthy but is simple enough for a cozy night at home.

My Personal Experience

The first time I made this bisque, I honestly wasn’t sure what to expect. Seafood soups can be tricky — too thin, too fishy, or oddly bland. I wanted balance. I wanted richness without heaviness. I wanted that moment when you dip the spoon in and it comes back coated.

When I tasted the first spoonful, I knew I had something special.

The sweetness of the shrimp, the delicate crab, the creamy base — it all came together in a way that felt comforting and indulgent. Since then, this bisque has become one of my favorite keto meals to make when I want something slow, cozy, and deeply satisfying. It’s also one of the dishes I make when I want to impress without stress.

Required Equipment

Large Heavy-Bottom Pot

A sturdy pot helps distribute heat evenly and prevents scorching, especially when working with cream.

Sharp Knife

A sharp knife makes prepping aromatics and seafood easier and safer.

Cutting Board

Use a stable cutting board with enough space to prep all ingredients comfortably.

Wooden Spoon or Spatula

Perfect for stirring gently without breaking up the seafood.

Whisk

Essential for blending cream smoothly into the broth.

Ingredients & Substitutions

Seafood

• ½ lb raw shrimp, peeled and deveined
  Shrimp adds sweetness and firm texture.
  Substitution: Lobster or scallops (adjust cook time).
• ½ lb lump crab meat, picked clean
  Crab adds richness and a delicate seafood flavor.
  Substitution: Extra shrimp if crab isn’t available.

Base & Aromatics

• 3 tbsp butter
  Adds richness and depth.
  Substitution: Ghee.
• 1 small onion, finely diced
  Builds flavor without overpowering.
• 3 cloves garlic, minced
  Essential for savory depth.
• 1 tsp paprika
• ½ tsp Old Bay seasoning
• ¼ tsp cayenne pepper (optional)

Liquids & Creaminess

• 2 cups seafood stock
  Forms the flavorful base.
• 1 cup heavy cream
  Creates that signature bisque texture.
• ½ cup cream cheese, softened
  Adds thickness and silkiness without carbs.

Finishing

• Salt and black pepper, to taste
• Fresh parsley, chopped (optional)

How to Make Keto Crab and Shrimp Seafood Bisque

Step 1: Sauté the Aromatics

Melt butter over medium heat. Add onion and cook until soft and translucent. Add garlic and cook just until fragrant. Don’t rush this step — it builds the foundation of flavor.

Step 2: Season the Base

Stir in paprika, Old Bay, and cayenne. Toast the spices briefly to release their aroma.

Step 3: Add the Stock

Pour in seafood stock and bring to a gentle simmer. Let it simmer for 10 minutes to develop depth.

Step 4: Create the Creamy Base

Lower heat. Whisk in cream cheese until fully melted and smooth. Slowly add heavy cream while stirring.

Step 5: Add the Seafood

Add shrimp first and cook until pink. Gently fold in crab meat last to keep it tender.

Step 6: Finish and Serve

Season to taste. Simmer briefly, then remove from heat and serve warm.

Common Mistakes to Avoid

• Boiling the soup after adding cream
• Overcooking shrimp
• Skipping seasoning adjustments
• Using imitation crab

Pro Tips for Best Results

• Use raw seafood, not pre-cooked
• Add crab at the very end
• Blend half the soup for extra thickness if desired

Keto Benefits of Seafood

Seafood is naturally low carb, rich in protein, and packed with healthy fats. Shrimp and crab are excellent keto proteins that keep meals satisfying without blood sugar spikes.

Variations You Can Try

• 🌶 Spicy Cajun version
• 🧀 Cheesy bisque with parmesan
• 🌿 Herb-forward version with thyme

Tips for This Recipe

Taste as you go. Seafood stock varies in saltiness. Let the soup rest a few minutes before serving for best texture.

Optional Additions

• Lemon zest
• Smoked paprika
• Fresh dill

Serving Ideas

• With keto garlic bread
• As a starter for a seafood dinner
• Cozy weekend lunch

Storage Recommendations

Fridge: Up to 3 days
Freezer: Not recommended (cream separates)
Reheat: Low heat, stir gently

Frequently Asked Questions

Can I use frozen shrimp?
Yes, thaw completely first.

Is this soup thick enough without flour?
Yes, cream cheese does the job perfectly.

Can I blend it?
Blend partially for a thicker bisque.

Is it spicy?
Only mildly — adjust to taste.

Can I use chicken stock?
Yes, but seafood stock is best.

Nutritional Breakdown (Per Serving)

• Calories: 420
• Protein: 28g
• Fat: 34g
• Total Carbs: 7g
• Fiber: 1g
• Net Carbs: 6g

Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Course: Soup
• Cuisine: American Seafood
• Servings: 4
• Calories: 420

Keto Crab and Shrimp Seafood Bisque Recipe

Allan

This Keto Crab and Shrimp Seafood Bisque is rich, creamy, and deeply satisfying without the carbs. It’s easy enough for a weeknight and elegant enough for guests. If you love comforting keto meals that feel indulgent, this bisque deserves a spot in your rotation.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine American Seafood, Keto

Servings 4

Calories 420 kcal

Ingredients

  

• Shrimp – ½ lb
• Crab meat – ½ lb
• Butter – 3 tbsp
• Onion – 1 small
• Garlic – 3 cloves
• Seafood stock – 2 cups
• Heavy cream – 1 cup
• Cream cheese – ½ cup

Instructions

 

• Melt the butter in a large, heavy-bottom pot over medium heat. Once the butter is fully melted and gently bubbling, add the finely diced onion. Cook for about 3–4 minutes, stirring often, until the onion becomes soft and translucent but not browned. Add the minced garlic and cook for another 30–60 seconds, just until fragrant. Be careful not to let the garlic burn, as it can turn bitter very quickly.
• Sprinkle in the spices, stirring them into the onion and garlic so they bloom in the butter. This helps release their flavor and aroma. Pour in the seafood stock and stir well to combine everything. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it simmer for about 8–10 minutes so the flavors have time to develop and the broth becomes slightly richer.
• Lower the heat to low. Add the softened cream cheese to the pot and whisk continuously until it is completely melted and the soup base is smooth with no lumps. Slowly pour in the heavy cream while whisking, allowing it to blend evenly into the broth. Keep the heat low and avoid boiling to maintain a creamy, silky texture.
• Add the shrimp to the soup and cook for about 2–3 minutes, stirring gently, until the shrimp turn pink and are just cooked through. Once the shrimp are done, gently fold in the crab meat. Stir carefully so the crab stays in nice pieces rather than breaking apart. Let the soup warm through for another 1–2 minutes.
• Taste the bisque and season with salt and black pepper as needed. Adjust seasoning slowly, since seafood stock can vary in saltiness. Once seasoned to your liking, remove the pot from the heat and serve the bisque warm. Garnish with chopped parsley, a pinch of paprika, or a squeeze of lemon if desired.

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