Creamy Crab and Shrimp Seafood Bisque

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups seafood stock (or chicken broth)
• 1/2 cup dry white wine (optional; substitute with more broth)
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon paprika
• Salt and black pepper, to taste
• 1/2 pound cooked shrimp, chopped
• 1/2 pound lump crab meat
• 1 tablespoon fresh lemon juice
• Fresh parsley or chives, finely chopped (for garnish)

Instructions

1. Sauté the Aromatics
   In a large pot, melt the butter with olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
2. Make the Roux
   Sprinkle the flour evenly over the onion mixture. Stir constantly for 2 minutes to create a light roux, ensuring it does not brown.
3. Build the Broth
   Slowly whisk in the seafood stock and white wine (if using), stirring continuously to prevent lumps.
4. Simmer and Thicken
   Bring the bisque to a gentle simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
5. Add Cream and Seasonings
   Stir in the heavy cream, milk, Old Bay seasoning, paprika, salt, and pepper. Simmer gently for another 5 minutes.
6. Add the Seafood
   Gently fold in the shrimp and crab meat. Cook for 5 minutes, just until the seafood is heated through.
7. Finish and Serve
   Stir in the lemon juice. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley or chives.