I dragged my boyfriend out crabbing last summer and now he's excited to keep going more often, as long as I stop making the joke that he's catching "crabs." We caught about 4 dozen the first time, and I learned that he doesn't eat crabs. Nearly a break up boundary - not eating seafood. Thankfully his step-mom knew what to do - crab bisque. I (of course) have tampered with it, but she approves of my changes. I look forward to making this again when we start heading down to the shores this summer.

Ingredients:
3 tablespoons butter
2 tablespoons chopped scallion, just the white part
2 tablespoons chopped celery
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tsp Old Bay
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
6-8 ounces small shrimp or other seafood
2 tablespoon sherry wine

Directions:
Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Sauté, stirring, until tender. Warm the milk in another saucepan over medium heat.
Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes. Slowly stir in the warmed milk and continue cooking and stirring until thickened.
Add the freshly ground black pepper, tomato paste, and heavy cream. (If desired, puree the soup in a blender, food processor, immersion blender until smooth)
Stir in the shrimp. Bring to a simmer, and cook 5-7 min until shrimp is cooked. Add in crab and sherry.
Serve hot. Top with green parts of scallions, shredded parmesan, salt/pepper, etc.