Creamy Crab and Shrimp Seafood Bisque

Ingredients :

Seafood Stars:

• ½ lb lump crab meat (fresh or high-quality canned)

• ½ lb large shrimp, peeled/deveined

Aromatic Base:

• 4 tbsp unsalted butter

• 1 medium onion, finely chopped

• 2 celery stalks, finely chopped

• 1 large carrot, finely chopped

• 2 cloves garlic, minced

Creamy Foundation:

• ¼ cup all-purpose flour

• ½ cup dry sherry

• 4 cups seafood stock (or chicken broth)

• 1 cup heavy cream

• 1 tsp Old Bay seasoning

• 1 bay leaf

• Salt + pepper to taste

Garnish:

• 2 tbsp fresh parsley, chopped

Instructions :

1. Sauté Veggies:

   • Melt butter in Dutch oven over medium heat.

   • Add onion, celery, carrot. Sauté 5-7 mins until soft.

   • Stir in garlic; cook 1 min.

2. Build Roux:

   • Sprinkle flour over veggies. Cook 2-3 mins, stirring.

   • Deglaze with sherry, simmer 3 mins.

3. Simmer Base:

   • Gradually whisk in seafood stock.

   • Add bay leaf + Old Bay. Simmer 15-20 mins.

4. Blend & Finish:

   • Remove bay leaf. Blend with immersion blender until smooth.

   • Stir in cream. Add shrimp; simmer 3-5 mins until pink.

   • Gently fold in crab meat. Heat 2 mins (don’t stir hard!).

   • Season with salt/pepper.

5. Serve:

   • Ladle into bowls. Garnish with parsley and extra Old Bay.