1. Preparing the Bisque Base

• Sauté the Vegetables: Heat the butter and olive oil in a large pot over medium heat. Add onion, garlic, celery, and grated carrot. Cook until softened, about 5 minutes.
• Make the Roux: Sprinkle in the flour and stir constantly for 2-3 minutes to eliminate the raw flour taste.
• Add Liquids: Slowly whisk in the seafood stock and white wine (or additional stock), ensuring no lumps remain. Bring the mixture to a gentle simmer.

2. Cooking the Seafood

• Season the Bisque: Stir in smoked paprika, Old Bay seasoning, and cayenne pepper. Add salt and pepper to taste.
• Cook the Shrimp: Add shrimp to the pot and cook for 3-4 minutes, until they turn pink and opaque.
• Add the Crab: Gently fold in the crab meat, being careful not to break the delicate lumps.

3. Finishing the Bisque

• Add the Cream: Reduce the heat and stir in the heavy cream. Avoid boiling, as it may cause the cream to curdle.
• Adjust Consistency: If the bisque is too thick, thin it with additional seafood stock, one tablespoon at a time.

4. Serving

• Ladle the bisque into bowls and garnish with fresh parsley and a sprinkle of paprika.
• Serve with crusty bread or oyster crackers for a complete meal.