Melt the butter in a large, heavy-bottom pot over medium heat. Once the butter is fully melted and gently bubbling, add the finely diced onion. Cook for about 3–4 minutes, stirring often, until the onion becomes soft and translucent but not browned. Add the minced garlic and cook for another 30–60 seconds, just until fragrant. Be careful not to let the garlic burn, as it can turn bitter very quickly.

Sprinkle in the spices, stirring them into the onion and garlic so they bloom in the butter. This helps release their flavor and aroma. Pour in the seafood stock and stir well to combine everything. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it simmer for about 8–10 minutes so the flavors have time to develop and the broth becomes slightly richer.

Lower the heat to low. Add the softened cream cheese to the pot and whisk continuously until it is completely melted and the soup base is smooth with no lumps. Slowly pour in the heavy cream while whisking, allowing it to blend evenly into the broth. Keep the heat low and avoid boiling to maintain a creamy, silky texture.

Add the shrimp to the soup and cook for about 2–3 minutes, stirring gently, until the shrimp turn pink and are just cooked through. Once the shrimp are done, gently fold in the crab meat. Stir carefully so the crab stays in nice pieces rather than breaking apart. Let the soup warm through for another 1–2 minutes.

Taste the bisque and season with salt and black pepper as needed. Adjust seasoning slowly, since seafood stock can vary in saltiness. Once seasoned to your liking, remove the pot from the heat and serve the bisque warm. Garnish with chopped parsley, a pinch of paprika, or a squeeze of lemon if desired.