Scale

For the Bisque Base:
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, grated
- 3 tablespoons all-purpose flour
- 3 cups seafood stock or fish broth
- 1 cup heavy cream
- ½ cup dry white cooking wine or seafood stock (non-alcoholic)
For the Seafood:
- 1 cup lump crab meat
- 1 cup medium shrimp, peeled and deveined
- ½ teaspoon smoked paprika
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (optional, for heat)
For Garnish:
- Fresh parsley, chopped
- Paprika for sprinkling
- Crusty bread or oyster crackers

Sauté the Vegetables: In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, garlic, celery, and carrot, and sauté until softened, about 5 minutes.
Make the Roux: Stir in the flour, cooking for 2-3 minutes to form a roux. This will thicken the bisque and add a nutty flavor.
Add the Liquid: Gradually whisk in the seafood stock and wine (or additional stock), ensuring no lumps remain. Bring the mixture to a gentle simmer.

Season the Bisque: Stir in the smoked paprika, Old Bay seasoning, and cayenne pepper (if using). Adjust salt and pepper to taste.
Add the Shrimp: Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
Add the Crab: Gently fold in the crab meat, being careful not to break up the lumps too much.

Incorporate the Cream: Lower the heat and stir in the heavy cream, allowing the bisque to heat through without boiling.
Adjust Consistency: If the bisque is too thick, add more seafood stock, one tablespoon at a time, until it reaches your desired consistency.

Garnish: Ladle the bisque into bowls and garnish with fresh parsley, a sprinkle of paprika, and a side of crusty bread or oyster crackers.