CrockPot Seafood Bisque Recipe

Ingredients

3 Tablespoons Unsalted Butter
2 Medium Shallots (Peeled And Diced)
3 Cloves Garlic (Peeled And Minced)
4 Cups Seafood Stock
14 Ounces Canned Petite Diced Tomatoes (Undrained)
⅓ Cup Tomato Paste
2 Teaspoons Old Bay Seasoning
2 Teaspoons Kosher Salt
2 Teaspoons Freshly Ground Black Pepper
¼ Teaspoon Red Pepper Flakes
¼ Cup Dry White Wine (Or Water Mixed With 1 Tablespoon Apple Cider Vinegar If Alchol Free)
¼ Cup All-Purpose Flour
1 Cup Heavy Whipping Cream
1 Pound Shrimp (Peeled, Deveined And Roughly Chopped)
8 Ounces Lump Crab Meat (Picked Through)

Directions

Melt the butter in a medium skillet over medium heat on the stove top.

Add the diced shallots and minced garlic and saute until tender and translucent. About 10 minutes.

Add the shallot mixture to the base of a 5 quart or larger slow cooker.

Add the seafood stock, diced tomatoes, tomato paste, Old Bay seasoning, salt, pepper and red pepper flakes to the slow cooker.

In a small bowl, whisk together the heavy whipping cream, white whine and all-purpose flour until there are no lumps. Stir this mixture into the slow cooker until well combined.

Cover the slow cooker and cook on LOW for 4 hours or 2 hours on HIGH.

Add the chopped shrimp and lump crab meat to the slow cooker, cover and continue to cook for an addtional 30 to 45 minutes on HIGH or until the shrimp is pink and cooked throughout.

At this point you can eat the soup as is (chunky) or puree the soup using an immersion blender right in the slow cooker or carefully pour the soup into the cup of a blender.

Ladle hot soup into bowls, garnishing with parsley and enjoy!