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1. **Use Fresh Seafood:** Fresh shrimp and crab will elevate the flavor of the soup. If using frozen seafood, ensure it is well-thawed and drained before cooking.
2. **Cook the Seafood Separately:** Cook shrimp and crab separately and add them to the soup at the end to avoid overcooking.
3. **Balance the Broth:** Adjust the seasoning of the broth carefully. The seafood stock can be salty, so add salt sparingly and taste as you go.
4. **Control the Creaminess:** For a lighter version, you can use coconut milk instead of heavy cream, which will give the soup a slightly different but delicious twist.
### Instructions
1. **Prepare the Ingredients:** Begin by prepping all your vegetables. Dice the onions, carrots, celery, and garlic. If you’re using whole crab and shrimp, prepare them as needed.
2. **Cook the Vegetables:** In a large pot, heat butter or olive oil over medium heat. Add the onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables soften and the onions become translucent.
3. **Add Garlic and Seasoning:** Add the minced garlic, thyme, and Old Bay seasoning. Stir for another 1-2 minutes, allowing the garlic to become fragrant.
4. **Add Broth and Tomatoes:** Pour in the seafood or chicken stock, followed by the diced tomatoes, bay leaf, and lemon juice. Stir everything together and bring the mixture to a simmer. Let it cook for 10-15 minutes to meld the flavors.
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