Ingredients :Seafood Stars:½ lb lump crab meat (fresh or high-quality canned)½ lb large shrimp, peeled/deveinedAromatic Base:4 tbsp unsalted butter1 medium onion, finely chopped2 celery stalks, finely chopped1 large carrot, finely chopped2 cloves garlic, mincedCreamy Foundation:¼ cup all-purpose flour½ cup dry sherry4 cups seafood stock (or chicken broth)1 cup heavy cream1 tsp Old Bay seasoning1 bay leafSalt + pepper to tasteGarnish:2 tbsp fresh parsley, choppedInstructions :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.Build Roux:Sprinkle flour over veggies. Cook 2-3 mins, stirring.Deglaze with sherry, simmer 3 mins.Simmer Base:Gradually whisk in seafood stock.Add bay leaf + Old Bay. Simmer 15-20 mins.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.Serve:Ladle into bowls. Garnish with parsley and extra Old Bay.
Creamy Crab and Shrimp Seafood Bisque
