Ingredients
Scale
- 1 cup lump crab meat
- 1 cup large peeled shrimp
- 1 cup heavy cream
- 4 cups low-sodium chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tbsp lemon juice
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping onions and garlic.
- In a large pot over medium heat, melt butter until bubbling. Add onions and garlic; sauté until translucent (about 3-4 minutes).
- Stir in tomato paste; cook for about two minutes until it darkens slightly.
- Slowly add chicken broth, scraping up any bits from the bottom of the pot, and bring to a gentle simmer.
- Add crab meat and shrimp; cook until shrimp turns pink and opaque (about 5-7 minutes).
- Pour in heavy cream along with bay leaves, thyme, and lemon juice. Simmer for about 10 minutes while stirring occasionally.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Seafood
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 115mg