SLOW-COOKER SHRIMP & CRAB BISQUE

FOR THE BISQUE:

• 1 tablespoon olive oil

• 2 tablespoons butter

• 3 leeks, washed well and sliced

• 4 garlic cloves, minced

• Pinch of red pepper flakes

• 2 tablespoons tomato paste

• 4 cups seafood or fish stock

• 2 cups water

• 1 (15-oz) can diced tomatoes

• 1 teaspoon Old Bay seasoning

• 1 tablespoon sugar

• 1 cup dry sherry (or brandy, cognac, dry white wine)

• 2 teaspoons kosher salt

• 1 teaspoon ground black pepper

• ¼ cup all-purpose flour

• 1 cup half-and-half or heavy cream

• 1 lb peeled/deveined shrimp

• 1 cup fresh jumbo lump crab

• 2 tablespoons fresh parsley, chopped

• Toasted bread or croutons, for serving

FOR THE CRAB TOPPING:

• Juice of ½ a lemon

• 2 tablespoons of mayonnaise

• 1 teaspoon Dijon mustard

• 1 teaspoon whole grain mustard

• 1 tablespoon fresh parsley, chopped

• 1 cup fresh jumbo lump crab

• Salt and pepper, to taste

FOR THE BISQUE:

1. Heat a skillet** over medium heat and add the oil and butter. Add the leeks and garlic, along with a pinch of salt and the red pepper flakes, and cook, stirring frequently, until softened, about 5 minutes.

2. Transfer the leek mixture to the bottom of your slow cooker pot.

3. Add in the tomato paste, stock, water, tomatoes, Old Bay seasoning, and sugar, stirring well to combine.

4. In a mixing cup, whisk together the brandy/sherry and flour until smooth. Stir into the stock mixture. Add in the salt and pepper and cook in the slow cooker on low for 4 hours or high for 2 hours.

5. Taste the bisque base for seasoning and adjust as necessary. Stir in the shrimp, cream, fresh crab, and parsley and continue cooking for another 15 minutes or until the shrimp are pink and cooked through. Keep warm until you are ready to serve.

FOR THE CRAB TOPPING:

1. While your bisque is cooking, make the crab topping by combining the lemon juice, mayo, mustards, and parsley in a mixing bowl. Gently fold in the crab meat, being careful to not break it up too much. Season, to taste, with salt and pepper, Keep chilled until you are ready to serve.

TO SERVE:

1. Ladle the bisque into serving bowls and top with some of the cold crab salad. Garnish with additional parsley, if desired, and serve while warm with toasted bread of croutons.