Ingredients:

  • 2 tablespoons unsalted butter (30ml)
  • 1 small yellow onion, finely diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour (30g)
  • 4 cups seafood broth (or chicken broth as a substitute, 950ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon cayenne pepper (optional, for a little kick!)
  • Salt and freshly ground black pepper to taste
  • 8 ounces cooked shrimp, peeled and deveined, chopped if large (225g)
  • 8 ounces cooked crab meat, picked over for shells (225g)
  • 1 cup heavy cream (240ml)
  • 2 tablespoons dry sherry (optional, for added depth of flavor, 30ml)
  • Fresh parsley, chopped
  • Lemon wedges (optional)

Instructions:

  1. Melt butter in a large saucepan over medium heat. Add onion and cook until softened (about 5 minutes). Add garlic and cook until fragrant (about 1 minute).
  2. Whisk in flour and cook for 1-2 minutes to form a smooth paste (roux).
  3. Gradually whisk in seafood broth until smooth. Stir in diced tomatoes, Old Bay seasoning, cayenne pepper (if using), salt, and pepper.
  4. Bring to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
  5. Stir in shrimp and crab meat. Cook until heated through (about 3-5 minutes).
  6. Stir in heavy cream and sherry (if using). Heat gently; do not boil. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot with lemon wedges (optional).