Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 1 small (100g) yellow onion, finely diced
  • 1 stalk (40g) celery, finely diced
  • 1 medium (60g) carrot, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (16g) tomato paste
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) seafood stock
  • 1 cup (240ml) heavy cream
  • 2 tbsp (30ml) dry sherry
  • 1/2 tsp (3g) smoked paprika
  • 8 oz (225g) lump crab meat
  • 8 oz (225g) raw shrimp, peeled, deveined, and chopped
  • 2 tbsp (8g) fresh parsley, chopped
  • salt to taste
  • white pepper to taste

Instructions:

  1. Melt the butter over medium heat in a Dutch oven.
  2. Add the onion, celery, and carrot. Sauté for 5–7 minutes until the vegetables are translucent.
  3. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.
  4. Sprinkle the flour over the vegetables and whisk constantly for 2 minutes to create a golden blond roux.
  5. Slowly pour in the seafood stock one cup at a time, whisking constantly to ensure a smooth, lump-free texture.
  6. Stir in the heavy cream, dry sherry, and smoked paprika. Bring to a gentle simmer.
  7. Fold in the lump crab meat and chopped shrimp. Simmer for a few minutes just until the shrimp are cooked through to prevent rubbery texture.
  8. Season with salt and white pepper to taste. Garnish with chopped fresh parsley before serving.