Ingredients:
1 tablespoon olive oil
½ cup onion, finely chopped
¼ cup celery, finely chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups seafood stock (or chicken broth)
1 cup heavy cream
½ cup whole milk
½ cup dry white wine (optional but adds depth)
½ pound shrimp, peeled, deveined, and chopped
½ pound lump crab meat (fresh or canned, drained)
1 teaspoon Old Bay seasoning (or to taste)
¼ teaspoon cayenne pepper (optional, for heat)
Salt and black pepper, to taste
1 tablespoon tomato paste (optional, for color and richness)
1 teaspoon lemon juice
1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
Sauté Aromatics
In a large pot, heat olive oil over medium heat.
Add onion and celery; sauté until softened (about 4–5 minutes).
Stir in minced garlic and cook for another 30 seconds until fragrant.
Build the Roux
Add butter and let it melt.
Sprinkle in the flour and whisk constantly for about 1 minute to form a roux (this thickens the bisque).
Add Liquids
Slowly whisk in the seafood stock until smooth and slightly thickened.
Add cream, milk, and wine (if using). Stir well.
Add tomato paste, Old Bay, cayenne, salt, and pepper.
Let simmer gently for about 10 minutes — do not boil.
Add Seafood
Add shrimp and cook for about 3–4 minutes until pink and cooked through.
Stir in the crab meat and simmer another 2 minutes to warm through.
Finish with lemon juice.
Blend (Optional for Extra Creaminess)
For a silky bisque, use an immersion blender to puree part (or all) of the soup before adding seafood.
Serve
Ladle into bowls, garnish with chopped parsley, and serve with toasted bread or oyster crackers.