Creamy Crab and Shrimp Seafood Bisque: A Rich and Indulgent Delight

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.
Create the Base:

Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for an additional 2 minutes to create a roux, which will help thicken the bisque.
Slowly pour in the seafood stock, stirring continuously to avoid lumps. Bring the mixture to a simmer and cook for 5-7 minutes, allowing it to thicken slightly.
Add the Seafood and Seasonings:

Add the shrimp, crab meat, Old Bay seasoning, thyme, paprika, salt, and pepper to the pot. Stir gently to combine.
Reduce the heat to low and simmer for another 5 minutes, or until the shrimp are cooked through and the seafood is heated.
Add the Cream and Sherry:

Stir in the heavy cream and dry sherry (if using). Let the bisque simmer on low heat for another 5 minutes, allowing the flavors to meld together.
Adjust the seasoning to taste, adding more salt or pepper as needed.
Blend (Optional):

For a smoother bisque, you can use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, you can transfer part of the soup to a blender and blend in batches. For a chunkier texture, skip this step.
Serve:

Ladle the bisque into bowls and garnish with freshly chopped parsley. Serve with lemon wedges on the side for an added burst of freshness.
Serving and Storage Tips