Slow-Cooker Shrimp & Crab Bisque

yestoyolks.com

MaddiLK

subheading: 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

subheading: 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

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