In a large pot, heat olive oil and butter over medium heat. Add chopped onion, celery, carrot, and garlic. Sauté until vegetables are soft, about 5 minutes.

Add shrimp and cook until they turn pink, about 3-4 minutes. Remove shrimp and set aside.

Add fish stock to the pot and bring to a simmer. Stir in thyme, Old Bay seasoning, salt, and pepper.

Simmer for 20 minutes to allow flavors to meld.

Using a blender, carefully puree the soup until smooth. Return to pot.

Stir in heavy cream and crab meat. Cook for an additional 5 minutes until heated through.

Add the cooked shrimp back into the bisque and serve hot.