Ingredients:

2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 celery stalks, finely chopped
1/4 cup all-purpose flour
2 cups seafood or chicken broth
1 cup heavy cream
1 cup whole milk
1/2 cup white wine (optional, for added flavor)
1/2 teaspoon Old Bay seasoning
1/4 teaspoon cayenne pepper (optional, for a spicy kick)
8 oz shrimp, peeled and deveined (small to medium size)
8 oz lump crab meat (fresh or canned)
Salt and pepper to taste
Fresh parsley, for garnish
Instructions:
Sauté the Vegetables:

In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
Add the chopped onion, garlic, and celery, and sauté for about 4-5 minutes until the vegetables are soft and fragrant.
Make the Roux:

Sprinkle the flour over the vegetables and stir to combine, cooking for about 2 minutes to remove the raw flour taste. This will help thicken the bisque.
Add Liquids:

Gradually pour in the seafood or chicken broth, whisking to blend the flour into the liquid without lumps.
Slowly stir in the white wine (if using), heavy cream, and milk. Bring the mixture to a simmer and cook for 10-12 minutes, stirring occasionally, until the bisque thickens slightly.
Season:

Add Old Bay seasoning, cayenne pepper (optional), salt, and black pepper to taste.
Add Shrimp and Crab:

Add the shrimp to the pot and cook for about 3-4 minutes until the shrimp turns pink and is fully cooked.
Gently fold in the crab meat, allowing it to warm through without breaking apart too much.
Adjust Seasoning and Serve:

Taste the bisque and adjust seasoning if necessary.
Ladle the creamy seafood bisque into bowls, garnish with fresh parsley, and serve with crusty bread or crackers.
Tips:
For an extra rich bisque, you can blend a portion of the soup (before adding the shrimp and crab) and then return it to the pot to make it even creamier.
If you like a chunkier bisque, skip blending and enjoy the texture of the shrimp, crab, and vegetables.