Step 1: Sauté the aromatics
In a large pot over medium heat, melt the butter with olive oil. Add chopped onion and celery. Sauté for 5–6 minutes until softened. Stir in the garlic and cook for 1 minute more.

Step 2: Build the flavor base
Sprinkle in the flour (or arrowroot for paleo). Stir constantly for about 1–2 minutes to form a roux—it should be thick and golden. Add tomato paste, smoked paprika, thyme, and Old Bay seasoning. Stir to combine.

Step 3: Add the liquid
Slowly whisk in the seafood stock or chicken broth. Bring to a gentle simmer. Cook uncovered for 10–15 minutes to let the flavors develop.

Step 4: Blend the base
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture to a countertop blender, blend until smooth, then return to the pot.

Step 5: Add cream and seafood
Reduce heat to low. Stir in the coconut milk or heavy cream. Add the crabmeat and chopped shrimp. Cook for 5 minutes more to warm through—don’t boil, or the seafood will get tough.

Step 6: Season and serve
Taste and adjust with salt and pepper. Ladle into bowls, garnish with parsley or chives, and serve with lemon wedges or crusty bread.