Ingredients
Units
Scale
- 4 tablespoons butter
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 1/4 cup dry sherry
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- 8 ounces lump crab meat
- 8 ounces shrimp, peeled and deveined
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Melt the butter in a large pot over medium heat. Add the finely chopped onions and celery, and sauté for about 5 to 6 minutes until softened.
- Stir in the minced garlic and cook for an additional minute to release its aroma.
- Sprinkle flour over the softened vegetables, stirring constantly to form a roux. Cook for 2 to 3 minutes until the raw flour smell dissipates.
- Gradually whisk in the seafood stock, avoiding lumps for a smooth bisque.
- Allow the mixture to simmer for about 10 minutes, stirring occasionally.
- Lower the heat and stir in the heavy cream and dry sherry, simmer gently for 10 to 15 minutes without boiling.
- Use an immersion blender to puree half of the soup for a smoother texture, if desired.
- Add cooked lump crab meat and shrimp, simmer until shrimp are opaque, about 5 minutes.
- Taste and adjust seasoning with salt and black pepper. Serve hot, garnished with parsley.
Notes
For best results, use fresh seafood and a good quality seafood stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg