This dish is my partner's weakness; he keeps going back for more.

Creamy crab and shrimp seafood bisque is a delightful blend of flavors that brings the ocean to your doorstep. This dish dates back to the old coastal cuisines where seafood was fresh and plentiful. It was often served as a special treat during family gatherings and holidays. Today, it remains a comforting, elegant dish, perfect for reviving cherished memories or creating new ones. You’ll find it’s rich, creamy, and simply decadent - the kind of dish that makes you feel right at home, whether you’re near the sea or not.

This bisque is a treat on its own, but to make it a complete meal, consider pairing it with a simple side salad of mixed greens and a light vinaigrette. Fresh, crusty bread or homemade biscuits are perfect for sopping up every bit of the delicious broth. For something heartier, roasted vegetables like asparagus or Brussels sprouts make a great accompaniment. A glass of crisp white wine, like a Sauvignon Blanc, complements the seafood beautifully, rounding out a truly memorable dining experience.

Servings: 4-6 servings

2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
1/4 cup all-purpose flour
4 cups seafood or chicken broth
1 cup heavy cream
1 cup milk
1/2 pound fresh crab meat
1/2 pound shrimp, peeled and deveined
1/4 cup dry white wine
1 tablespoon tomato paste
1 teaspoon Old Bay seasoning
Salt and pepper, to taste
2 tablespoons chopped fresh parsley

1. In a large pot, melt the butter over medium heat. Add the onion, garlic, celery, and carrot, and sauté until the vegetables are tender, about 5-7 minutes.

2. Stir in the flour and cook, stirring constantly, for about 2 minutes to eliminate the raw flour taste.

3. Gradually whisk in the seafood or chicken broth, then bring the mixture to a boil. Reduce the heat and let it simmer until slightly thickened, about 10 minutes.

4. Add the heavy cream, milk, crab meat, shrimp, white wine, and tomato paste. Stir to combine and continue to simmer until the shrimp are cooked through and the flavors have melded, about 10-15 minutes.

5. Season the bisque with Old Bay seasoning, salt, and pepper. Taste and adjust the seasoning as needed.

6. Remove the pot from heat and let the bisque cool slightly. Use an immersion blender to puree the soup to your desired consistency. If you don’t have an immersion blender, you can carefully transfer the soup to a countertop blender in batches.

7. Reheat the bisque gently if needed, then ladle it into bowls. Garnish with fresh chopped parsley before serving.

For a different twist on this classic bisque, you can add a splash of sherry or brandy for a deeper, richer flavor. If you’re fond of spice, a pinch of cayenne pepper or a dash of hot sauce will add a warm, zesty kick. To make it extra special, consider adding a handful of lump crab meat or scallops along with the shrimp for an added touch of luxury. And if you're conscious of dietary restrictions, you can substitute the heavy cream with coconut milk for a lighter version without sacrificing creaminess.