Chop the shrimp into bite-sized pieces (if using large shrimp) or leave them whole if preferred for garnish.
Flake the crab meat into smaller pieces, ensuring there are no shells.
2. Cook the vegetables:
In a large pot or Dutch oven, melt the butter over medium heat.
Add the onion, garlic, celery, and carrot, cooking until softened, about 5-7 minutes.
3. Make the roux:
Once the vegetables are soft, sprinkle the flour over them and stir to combine. Cook for 1-2 minutes, stirring constantly, to form a roux. This will help thicken the bisque.
4. Add the liquids:
Slowly pour in the seafood stock (or chicken broth) while stirring to avoid lumps. Continue to stir until the mixture is smooth and well combined.
Add the white wine, Old Bay seasoning, paprika, cayenne pepper (if using), and a pinch of salt and pepper. Stir to combine, and bring the mixture to a simmer.
Let it simmer for about 10-15 minutes, stirring occasionally, until the soup thickens slightly.
5. Add the seafood:
Once the bisque has thickened, add the shrimp and crab meat. Cook for another 5-7 minutes, or until the shrimp turns pink and the crab is heated through.
6. Finish with cream:
Stir in the heavy cream, and continue to cook for an additional 2-3 minutes, until the bisque is creamy and well combined. Taste and adjust seasoning with more salt, pepper, or cayenne if desired.
For added brightness, stir in fresh lemon juice just before serving.
7. Serve:
Ladle the bisque into bowls and garnish with extra shrimp and crab meat if desired.
Sprinkle with fresh parsley for a pop of color and added freshness.
