Ingredients
– 1 pound fresh crab meat
– 1 pound shrimp, peeled and deveined
– 4 tablespoons unsalted butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, diced
– 2 celery stalks, diced
– 1/4 cup all-purpose flour
– 4 cups seafood stock
– 1 cup heavy cream
– 1/2 cup dry sherry
– 1 teaspoon Old Bay seasoning
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
Equipment Needed
– Large pot or Dutch oven
– Wooden spoon
– Ladle
– Measuring cups and spoons
– Blender or immersion blender
– Serving bowls
Step-by-Step Instructions
First, I start by melting the butter in a large pot over medium heat. Then, I toss in the onions and garlic, letting them sauté for about 3-4 minutes until they become translucent and fragrant. The aroma that wafts through my kitchen is simply divine! Next, I add the diced carrot and celery, cooking them for an additional 5 minutes until they soften. This base is crucial for building flavor in the bisque. (See the next page below to continue steps…)