Ingredients:
200g crab meat, lump or shredded
200g shrimp, peeled and deveined
2 tbsp butter
1 onion, finely diced
2 garlic cloves, minced
2 celery stalks, finely diced
2 tbsp all-purpose flour
4 cups seafood or chicken broth
1 cup heavy cream
1/4 cup tomato paste
1/4 cup dry white wine (optional)
2 tsp Old Bay seasoning
1 tsp paprika
Salt and pepper, to taste
2 tbsp fresh parsley, chopped
1 bay leaf
Directions:
Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the onion, celery, and garlic, sautéing until the vegetables are translucent.
Add Flour: Sprinkle in the flour and stir continuously for about 2 minutes.
Add Liquids and Seasonings: Pour in the broth, heavy cream, and white wine (if using). Stir in the tomato paste, Old Bay seasoning, paprika, salt, pepper, and bay leaf.
Simmer: Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes.
Cook the Seafood: Add the shrimp to the pot and cook until they turn pink. This should take about 3-4 minutes. Next, stir in the crab meat and cook for an additional 2 minutes until everything is heated through.
Finish and Serve: Remove the bay leaf. Stir in the fresh parsley and adjust seasonings if necessary. Serve hot in bowls, possibly with a sprinkle of fresh herbs or a dollop of cream on top.