Ingredients
Scale
- 8 oz fresh lump crab meat
- 8 oz raw shrimp, peeled and deveined
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 1 medium carrot, shredded
- 4 cups fish stock (homemade or store-bought)
- 1 cup heavy cream
- ½ cup white wine
- 2 tbsp butter
- Salt and pepper to taste
- 1 tsp paprika
Instructions
- In a large pot over medium heat, melt the butter. Sauté onion, garlic, celery, and carrot until soft (about 5 minutes).
- Add shrimp and cook until pink (about 3 minutes).
- Pour in fish stock and white wine; bring to a gentle simmer for about 10 minutes.
- Lower heat and stir in heavy cream along with salt, pepper, and paprika; cook for another 5 minutes.
- Gently fold in crab meat and simmer for an additional 2 minutes.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg