Slow-Cooker Shrimp & Crab Bisque

yestoyolks.com

AnneCN

1 tablespoon olive oil

2 tablespoons butter

2 leeks, white and light green parts only, washed well and chopped

4 garlic cloves, minced

½ teaspoon red pepper flakes (can add more, to taste)

2 tablespoons tomato paste

1 cup dry sherry or marsala wine

4 cups seafood or fish stock

1 (15-oz) can diced tomatoes

1 teaspoon Old Bay seasoning

1 tablespoon sugar

1 cup water

¼ cup all-purpose flour

2 teaspoons kosher salt

1 teaspoon black pepper

1 cup half-and-half or heavy cream

1 lb peeled and deveined shrimp

1 cup jumbo lump crab meat

Fresh parsley and lemon wedges, for serving

Toasted bread or croutons, for serving

subheading: FOR THE CRAB SALAD TOPPING (OPTIONAL BUT RECOMMENDED!):

Juice of ½ a lemon

2 tablespoons mayo

1 teaspoon Dijon mustard

1 teaspoon whole grain mustard

1 tablespoon chopped fresh parsley

1 cup jumbo lump crab meat

Salt, to taste

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