Creamy Crab and Shrimp Seafood Bisque

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.