Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 1 small (110g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 stalk (40g) celery, finely diced
  • 3 tbsp (24g) all-purpose flour
  • 2 cups (480ml) seafood stock
  • 1 tbsp (15ml) lemon juice
  • 1 cup (240ml) heavy cream
  • 8 oz (225g) raw shrimp, peeled, deveined, and chopped into bite-sized pieces
  • 8 oz (225g) lump crab meat, picked over for shells
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) white pepper
  • 1 pinch (0.1g) nutmeg

Instructions:

  1. Melt 4 tbsp (57g) unsalted butter in a heavy-bottomed pot over medium heat. Add 1 small (110g) finely diced yellow onion, 2 cloves (6g) minced garlic, and 1 stalk (40g) finely diced celery; sauté for 4-5 minutes until the vegetables are translucent.
  2. Stir in 3 tbsp (24g) all-purpose flour and cook for 2 minutes, stirring constantly to create a blonde roux.
  3. Slowly pour in 2 cups (480ml) seafood stock and 1 tbsp (15ml) lemon juice while whisking constantly to prevent lumps.
  4. Bring the mixture to a gentle simmer for 10 minutes to allow the flavors to meld and the liquid to thicken.
  5. Stir in 1 cup (240ml) heavy cream, 1/2 tsp (3g) salt, 1/4 tsp (1g) white pepper, and 1 pinch (0.1g) nutmeg.
  6. Use an immersion blender to process the soup until it is completely smooth and velvety.
  7. Gently fold in 8 oz (225g) chopped raw shrimp and 8 oz (225g) lump crab meat.
  8. Reduce heat to low and simmer for 3-5 minutes until the shrimp turn opaque and pearly pink, reaching an internal temperature of 145°F (63°C).