Prepare the Seafood:

Rinse the crab meat and shrimp under cold water. Pat dry with paper towels.

Chop the shrimp into bite-sized pieces and set aside.

Sauté Aromatics:

In a large, heavy-bottomed pot, melt the butter over medium heat.

Add the finely chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Create the Roux:

Sprinkle the flour over the sautéed onions and garlic, stirring constantly to create a roux.

Cook the roux for 2-3 minutes, ensuring it doesn’t brown.

Add Liquids:

Slowly pour in the seafood stock and white wine, whisking continuously to prevent lumps.

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld and the bisque to thicken.

Incorporate Seafood and Cream:

Add the chopped shrimp to the pot and cook until they turn pink and are cooked through, about 3-4 minutes.

Gently fold in the crab meat, being careful not to break up the lumps.

Stir in the heavy cream, paprika, and cayenne pepper (if using).

Season with salt and freshly ground black pepper to taste.

Blend the Bisque:

Using an immersion blender, carefully blend the bisque until smooth and creamy. Alternatively, blend in batches using a regular blender, then return the bisque to the pot.

Final Simmer:

Allow the bisque to simmer gently for an additional 5 minutes, stirring occasionally.

Serve:

Ladle the hot bisque into bowls.

Garnish with chopped fresh parsley.

Serve immediately with crusty bread or a side salad.