Items needed:
200 grams of crab meat, cut into pieces or lump
200 grams of peeled and deveined shrimp
2 tablespoons of butter
1 finely chopped onion
2 garlic cloves, chopped
2 branches of celery, thinly sliced
2 tablespoons all-purpose flour
4 cups of seafood broth
3/4 cup heavy cream
1/4 teaspoon tomato paste
1/4 cup dry white wine (optional)
2 tablespoons Old Bay seasoning
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons chopped fresh parsley
1 bay leaf
What to do:
Get the veggies sautéed: Melt the butter in a large saucepan over medium heat. Toss in the onion, celery, and garlic, sautéing until the vegetables become translucent.
Toss in the flour: Sift in the flour, stirring continuously for about 2 minutes.
Incorporate the liquids and seasonings: Whisk in the seafood broth, heavy cream, and white wine (if using). Add the tomato paste, Old Bay seasoning, paprika, salt, pepper, and bay leaf.
Let simmer: Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes.
Cook the seafood: Add the shrimp to the pot and cook until they turn pink, about 3 to 4 minutes. Then, add the crab meat and cook for another 2 minutes, or until everything is heated through.
Final touch and serve: Remove the bay leaf. Adjust seasoning if necessary and stir in the fresh parsley. Serve hot in bowls, garnished with more fresh herbs or a dollop of whipped cream if desired.