In a large pot, heat olive oil over medium heat. Add the diced onion, chopped celery, and carrots. Sauté until the vegetables are tender, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute.

Sprinkle in the flour and stir continuously for about 2-3 minutes until the flour has absorbed the oil and formed a paste.

Gradually pour in the seafood or chicken stock while stirring to avoid lumps. Bring the mixture to a gentle simmer.

Reduce the heat and stir in the heavy cream, crab meat, and shrimp. Add Old Bay seasoning, salt, and pepper. Let the bisque simmer for about 10-15 minutes until the shrimp are pink and fully cooked.

For an ultra-smooth bisque, use an immersion blender to blend to your desired consistency (optional).

Ladle into bowls and garnish with freshly chopped parsley or chives. Serve with crusty bread for dipping.