Ingredients
Scale
- 5 tablespoons unsalted butter
- 1 medium sweet onion, finely diced
- 3 celery stalks, minced
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups seafood stock
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 pound jumbo shrimp, peeled and deveined
- 12 ounces lump crab meat, checked for shells
- 1/4 cup dry sherry
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon white pepper
- Salt to taste
- Fresh chives, minced (for garnish)
- Fresh tarragon, chopped (for garnish)
- Crème fraîche, optional
- Extra shrimp for garnish
Instructions
- Melt butter in a large Dutch oven over medium heat. Add onion and celery; cook 5 minutes until softened.
- Add garlic; cook 1 minute until fragrant.
- Sprinkle flour over vegetables and cook 2 minutes, stirring constantly.
- Gradually whisk in warmed milk and seafood stock to prevent lumps.
- Add tomato paste, bay leaves, and Old Bay seasoning; simmer 5 minutes.
- Add heavy cream; simmer 5 more minutes until slightly thickened.
- Add shrimp; cook 3-4 minutes until pink.
- Gently fold in crab meat and sherry; heat through 2 minutes.
- Remove bay leaves; adjust salt and white pepper.
- Serve hot, garnished with chives, tarragon, crème fraîche, and extra shrimp if desired.
Notes
- If seafood stock is unavailable, use clam juice mixed with chicken stock.
- Base can be made ahead and add seafood when reheating.
- Best consumed within 2 days.
- Reheat gently to prevent overcooking seafood.
- Pairs well with chilled Chablis or unoaked Chardonnay.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American, French
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 120 mg