Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, grated or finely chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1/4 cup dry white wine (optional)
- 3 cups seafood or chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1/2 lb cooked lump crab meat
- 1/2 lb cooked shrimp, chopped (reserve a few whole for garnish)
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
Instructions
- In a large pot, melt the butter with olive oil over medium heat.
- Add the onion, garlic, celery, and carrot. Cook until softened, about 5–6 minutes.
- Stir in the flour and cook for 1–2 minutes to make a light roux.
- Add the tomato paste and cook another minute, then slowly whisk in the wine (if using), allowing it to deglaze the pot.
- Gradually whisk in the broth, ensuring there are no lumps. Bring to a simmer.
- Reduce heat and stir in cream, milk, Old Bay seasoning, paprika, salt, and pepper.
- Let the bisque simmer for 10–15 minutes, stirring occasionally until slightly thickened.
- Add the crab meat and chopped shrimp. Cook until heated through, about 3–5 minutes.
- Stir in lemon juice and parsley. Taste and adjust seasoning as needed.
- Serve hot, garnished with whole shrimp and extra parsley.
Optional: Serve with crusty bread or a side salad for a full meal.
Let me know if you’d like a lower-calorie version or a spicy twist!