Step 1: Prepare the Base

1. In a large pot, heat the butter and olive oil over medium heat until melted.
2. Add the onions, celery, and carrots. Sauté until softened and aromatic, about 5–7 minutes.
3. Stir in the garlic and cook for an additional minute.

Step 2: Build the Flavor

1. Add the tomato paste and stir well, allowing it to cook for 2 minutes to deepen its flavor.
2. Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2 more minutes to remove the raw flour taste.

Step 3: Deglaze and Simmer

1. Slowly pour in the white wine, scraping the bottom of the pot to release any browned bits.
2. Add the seafood stock while stirring continuously to prevent lumps.
3. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.

Step 4: Blend the Soup

1. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer it to a blender in batches, then return it to the pot.

Step 5: Add the Cream and Crab

1. Stir in the heavy cream, smoked paprika, Old Bay seasoning, and cayenne pepper. Simmer for 5 minutes.
2. Gently fold in the crab meat, reserving a small amount for garnish. Heat through without bringing the soup to a boil.

Step 6: Season and Serve

1. Taste and adjust seasoning with salt and black pepper.
2. Ladle the bisque into bowls and garnish with fresh parsley and reserved crab meat. Serve with lemon wedges on the side.