In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, celery, and minced garlic, sautéing for about 5–7 minutes until they become tender and aromatic.

Pour 4 cups of seafood stock into the pot with the sautéed vegetables. Increase the heat slightly to bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, stirring occasionally.

Stir in 1 teaspoon of Old Bay seasoning to the simmering stock. Let it cook for an additional 5 minutes, allowing the spices to infuse their tantalizing flavors into the broth.

Gently fold in 1 cup of crab meat and 1 cup of peeled and deveined shrimp. Continue to simmer for 5–7 minutes until the shrimp turn opaque and curl up.

Pour in 1 cup of heavy cream and stir well to combine all the ingredients. Let the bisque simmer for an additional 5 minutes over low heat.

Remove the pot from heat and taste the bisque, adjusting seasoning with salt and pepper as needed. Serve hot.