Creamy Shrimp and Crab Bisque Recipe

In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until the onion is soft and translucent.

Sprinkle flour over the onions and garlic, stirring constantly to form a roux.

Slowly add the chicken broth, whisking continuously to avoid any lumps. Bring the mixture to a simmer.

Add the shrimp, crab meat, Old Bay seasoning, salt, and pepper to the pot. Cook for about 5 minutes until the shrimp are pink and cooked through.

Using an immersion blender or regular blender, puree the soup until smooth and creamy.

Return the soup to the pot and stir in the heavy cream. Heat until warmed through, but do not boil.

Serve the bisque hot, garnished with fresh parsley.