Ingredients
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, grated
- 3 tbsp all-purpose flour
- 3 cups seafood stock or fish broth
- 1 cup heavy cream
- ½ cup dry white cooking wine (or additional seafood stock)
- 1 cup lump crab meat
- 1 cup medium shrimp, peeled and deveined
- ½ tsp smoked paprika
- ½ tsp Old Bay seasoning
- ¼ tsp cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Paprika for sprinkling (optional)
- Crusty bread or oyster crackers (for serving)
Instructions
Sauté the Aromatics
- In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
- Add onion, garlic, celery, and carrot. Sauté for about 5 minutes until softened.
2. Create the Roux
- Stir in the flour and cook for 2-3 minutes, stirring constantly, until it forms a light golden paste.
3. Add the Liquid Base
- Gradually whisk in the seafood stock and bring to a simmer. Cook for 10 minutes until slightly thickened.
- Stir in the heavy cream and white wine (or additional seafood stock).
4. Season the Bisque
- Add smoked paprika, Old Bay seasoning, cayenne pepper (if using), salt, and black pepper.
- Simmer for another 10 minutes, stirring occasionally.
5. Cook the Seafood
- Add crab meat and shrimp.
- Cook for about 5 minutes until shrimp turns pink and opaque.
6. Final Touches and Serving
- Taste and adjust seasoning as needed.
- Serve hot, garnished with chopped fresh parsley and a sprinkle of paprika.
- Pair with crusty bread or oyster crackers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French, American
