@atlwestsidecollective: Ingredients 4 tbsp butter 1 medium yellow onion, finely diced 2 stalks celery, finely diced 4 cloves garlic, minced ¼ cup all-purpose flour 2 tbsp tomato paste ½ cup dry white wine or dry sherry 4 cups seafood stock (or chicken/vegetable broth) 1 cup heavy whipping cream 1 tsp Old Bay seasoning ½ tsp smoked paprika ¼ tsp cayenne pepper (optional, for heat) 8 oz jumbo lump crab meat (or crab claws) 8 oz raw shrimp, peeled, deveined, and chopped into bite-sized pieces Salt and black pepper to taste Fresh chives, finely chopped (for garnish) Instructions Sauté the Aromatics: Melt the butter in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and celery. Cook for 5 minutes until soft and translucent. Add the minced garlic and sauté for 1 minute until fragrant. Build the Roux: Sprinkle the flour over the vegetables and stir continuously for 2 minutes to eliminate the raw flour taste. Stir in the tomato paste, Old Bay, smoked paprika, and cayenne pepper. Deglaze & Simmer: Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Simmer for 2 minutes until reduced by half. Slowly whisk in the seafood stock to form a smooth, thickened base. Bring to a gentle boil, then lower the heat and simmer uncovered for 10–12 minutes. Blend (Optional for Smooth Texture): For a velvety bistro-style finish, use an immersion blender to smooth out the soup base before adding the seafood and cream. Add Cream & Seafood: Reduce the heat to low. Stir in the heavy cream, chopped raw shrimp, and lump crab meat. Simmer gently for 5 minutes until the shrimp are cooked through and the crab is hot. Do not bring to a hard boil after adding cream. Season & Serve: Season with salt and pepper to taste. Ladle into bowls and top with generous amounts of fresh chopped chives and extra cooked crab or whole shrimp on top. #crabbisque #seafoodbisque #crab #crabsoup #fyp

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