•INGREDIENTS:
1 lb Pounds Crab Meat
1 lb Shrimp, Peeled And Deveined
One Onion, Finely Chopped
Two Cloves Garlic, Minced
Two Stalks Celery, Chopped
One Carrot, Chopped
One Can (14.5 Oz) Diced Tomatoes
Four cups Seafood Stock
One Cup Heavy Cream
Two Tablespoons Butter
Two Tablespoons Olive Oil
One Teaspoon Paprika
One Teaspoon Dried Thyme Leaves
One Bay Leaf
Salt And Pepper To Taste
Fresh Parsley (chopped), For Garnish
Lemon Wedges, For Serving
•INSTRUCTIONS:
Melt the butter with olive oil in a pot over medium heat.
Softens the vegetables by sautéing chopped onions and minced garlic cloves with celery and carrot for about 5 minutes.
Cooking the Soup:
Afterward add tomatoes cut into small cubes as well as paprika thyme leaves bay leaf seafood stock bring them to boiling point then let it cook for like fifteen minutes.
Incorporate crab meat together with shrimp after which cook until they turn pink color on being cooked through approximately five minutes.
Finishing Touches:
Finally stir in heavy cream then continue simmering for five more minutes.
Thereafter you can season with salt plus pepper to your liking.
Serving:
Ladle the soup into bowls and sprinkle with fresh parsley; serve by the side lemon wedges.
