Crab Shrimp Seafood Bisque (Print Version)

# Ingredients:

→ The Seafood Stars

01 - 8 ounces fresh lump crab meat, picked over for shells

02 - 8 ounces plump cooked shrimp, chopped into bite-sized pieces

→ The Rich Base

03 - 4 tablespoons unsalted butter

04 - ⅓ cup fresh green onions, finely chopped

05 - ⅓ cup crisp celery, finely diced

06 - 2 cups whole milk

07 - 1 ½ cups heavy whipping cream

08 - 1 tablespoon double-concentrated tomato paste

09 - 3 tablespoons all-purpose flour

→ Seasonings & Finish

10 - Sea salt and freshly ground black pepper

11 - 1 teaspoon Old Bay Seasoning - the secret weapon

12 - Fresh flat-leaf parsley, chopped for garnish

# Instructions:

01 - Drop butter into a heavy-bottomed saucepan over medium-high heat. Once it's bubbling, toss in your celery and green onions. Cook until they're soft and fragrant but not browned

02 - Sprinkle in flour and cook, stirring constantly, for a full minute to cook out the raw flour taste. While this is happening, warm your milk in the microwave or a separate pot

03 - Pour in that warm milk slowly, whisking like crazy to prevent lumps. Season with Old Bay, salt, and pepper. Stream in the heavy cream and stir in tomato paste until everything's smooth and happy

04 - Turn down the heat and let your bisque simmer gently until it starts coating the back of a spoon nicely

05 - Gently fold in your seafood treasures - first the shrimp, then the delicate crab. Heat just until everything's warm through. Scatter fresh parsley over top before serving

# Notes:

01 - Makes a showstopping first course or light main dish

02 - Fresh-caught seafood will take this from great to spectacular

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