• Heat a dutch oven or heavy bottomed pot to medium high heat. Add 1 tbsp of olive oil once fully heated. Add peeled and deveined raw shrimp and sear 1-2 minutes on each side until bright red in color. Remove from pot and set aside.
• Chop 2 celery stalks, 3 large carrots, ½ Spanish onion and 6 cloves of garlic. In the heated pot, add all vegetables except for the garlic and cook until translucent. Add the garlic and cook for another minute.
• Add 3 tbsp butter and 3 tbsp flour. Stir consistently for 1-2 minutes until it starts to darken into a golden color. Add in ½ cup of white wine with 3 tbsp tomato paste and allow to simmer for 3 minutes.
• Add 2 cups of either seafood broth until the bisque reaches a simmer. At this point, add in 2 cups of heavy cream, 1 ½ tsp Old Bay seasoning, ½ tsp salt (adjust for taste), ½ tsp paprika and stir until heated through.
• Transfer to a food processor in small batches and puree until the bisque is smooth and return back to the pot.
• Add 8 oz of lump crab and the cooked shrimp to the bisque. Stir to incorporate and garnish with fresh parsley.

Enjoy!