Ingredients:
- 200g crab meat, lump or shredded
- 200g shrimp, peeled and deveined
- 2 tbsp butter
- 1 onion, finely diced
Recipe:
Get the veggies sautéed: Melt the butter in a large saucepan over medium heat.
Toss in the onion, celery, and garlic and sauté until the vegetables become translucent.
Toss in the flour: sift the flour and mix continuously for about 2 minutes.
Incorporate the liquids and seasonings: Depending on the situation, whisk in the broth, heavy cream, and white wine.
Add the tomato paste, Old Bay seasoning, paprika, salt, pepper, and laurier crisp.
Mijoter Laisser: Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes.
Gathering sea fruits: Place the scallops in the casserole and cook until they become pink. It should take about 3 to 4 minutes.
After that, add the crab chair and cook for another 2 minutes, or until everything is hot.
Set a time and serve: Take off the laurier band. Reminer l’assaisonnement if nécessaire et incorporer le persil frais.
Serve hot in bowls, garnished with chopped fresh herbs or a dollop of whipped cream if desired.
