1/2 lb fresh or canned lump crab meat: Provides a sweet, delicate flavor and tender texture. 1/2 lb large shrimp, peeled and deveined: Adds a succulent, juicy bite to the bisque. 4 tablespoons unsalted butter: Adds richness and helps to sauté the vegetables. 1 medium onion, finely chopped: Forms the flavorful base of the bisque. 2 celery stalks, finely chopped: Adds depth and a slight crunch to the soup. 1 large carrot, finely chopped: Brings a natural sweetness and vibrant color. 2 cloves garlic, minced: Infuses the bisque with a subtle, aromatic flavor. 1/4 cup all-purpose flour: Helps to thicken the bisque, giving it a velvety texture. 1/2 cup dry sherry: Adds a hint of sweetness and complexity to the broth. 4 cups seafood stock or chicken broth: The base of the soup, enriched with seafood flavor. 1 cup heavy cream: Creates the luxurious, creamy texture that defines a bisque. 1 teaspoon Old Bay seasoning: Adds a classic seafood flavor with a touch of spice. 1 bay leaf: Infuses the soup with subtle, earthy notes. Salt and pepper to taste: Essential for balancing the flavors.
