Ingredients
Scale
- 8 oz lump crab meat
- 8 oz fresh shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup heavy cream
- 4 cups seafood stock
- 1/2 cup dry white wine
- 2 tsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
- chili flakes to taste
Instructions
- In a large pot over medium heat, melt the butter. Add the diced onion and minced garlic; sauté until translucent.
- Stir in the tomato paste and season with salt, pepper, and optional chili flakes. Cook for 2–3 minutes.
- Pour in the white wine to deglaze the pot, scraping up any browned bits. Once slightly reduced, add the seafood stock.
- Gently fold in the shrimp and crab meat; cook until shrimp turns pink (about 5 minutes).
- Stir in heavy cream along with thyme and parsley. Simmer on low for another 5–10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 100mg