Creamy Crab and Shrimp Seafood Bisque

Ingredients:

• For the Soup Base:

  • 2 tablespoons butter

  • 1 small onion, finely chopped

  • 1 stalk celery, finely chopped

  • 1 small carrot, finely chopped

  • 3 cloves garlic, minced

  • 1/4 cup all-purpose flour

  • 1 1/2 cups seafood stock (or chicken stock)

  • 1 1/2 cups heavy cream

  • 1 cup whole milk

  • 1/2 cup dry white wine (optional, but recommended)

  • 1 bay leaf

  • 1 teaspoon Old Bay seasoning (or your preferred seafood seasoning)

  • 1/2 teaspoon paprika

  • Salt and pepper, to taste

• For the Seafood:

  • 1/2 pound large shrimp, peeled and deveined, chopped into bite-sized pieces

  • 1/2 pound lump crab meat (or imitation crab meat)

  • 1/4 teaspoon cayenne pepper (optional for some heat)

  • Fresh parsley for garnish (optional)

Instructions:

1. Prepare the Soup Base:

   • In a large pot, melt the butter over medium heat.

   • Add the chopped onion, celery, and carrot. Sauté for about 5 minutes until softened.

   • Add the garlic and cook for another 1 minute until fragrant.

   • Sprinkle in the flour, and stir to combine. Cook the mixture for about 2 minutes, stirring constantly, to create a roux (thickening agent).

2. Add Liquids:

   • Slowly add the seafood stock while whisking constantly to avoid lumps.

   • Add the white wine, bay leaf, Old Bay seasoning, paprika, and salt and pepper. Stir to combine.

   • Bring the mixture to a gentle simmer and let it cook for 10–15 minutes, stirring occasionally, until the vegetables are tender and the soup base thickens.

3. Blend the Bisque (Optional for Smooth Texture):

   • For a smoother bisque, use an immersion blender to puree the soup until it’s velvety. You can also transfer it in batches to a regular blender. (This step is optional but adds a luxurious texture.)

4. Add the Cream:

   • Stir in the heavy cream and milk. Continue to cook over medium heat for about 5 more minutes, allowing it to thicken slightly.

5. Cook the Seafood:

   • Add the shrimp to the pot and cook until they turn pink, about 3–4 minutes.

   • Gently fold in the crab meat and cook for an additional 2 minutes. If you’re using cayenne pepper, add it at this stage.

   • Taste the bisque and adjust seasoning with salt and pepper as needed.

6. Finish & Serve:

   • Remove the bay leaf and discard it.

   • Ladle the bisque into bowls and garnish with fresh parsley if desired.

   • Serve hot with some crusty bread or crackers for dipping.