Crab Bisque

Yield:
4-8 servings

Add a diced baked potato to make this a hearty main dish

Ingredients:

  1. 1/2 cup butter or margarine
  2. 1/2 cup flour
  3. 4 ribs celery, chopped
  4. 1 large onion, chopped
  5. 1 cup boiling water
  6. 2 cups milk
  7. 3 cubes chicken bouillion
  8. Dash of ground cloves
  9. 1/8 teaspoon garlic salt
  10. pepper to taste
  11. Tabasco to taste
  12. 1 tablespoon Worcestershire sauce
  13. 1 can (8 oz.) tomato sauce
  14. 1 bell pepper wedge
  15. 1 bay leaf
  16. 2 cups (or more, to taste) cleaned crab meat
  17. 1 pint whipping cream
  18. Sherry, if desired
  19. chopped green onion
Directions:

In a large, heavy Dutch oven, make a light roux by stirring butter and flour over medium-high flame until light brown. Add celery and onion and cook until soft. Add water, milk, bouillon cubes, cloves, garlic salt, pepper, Tabasco, Worcestershire sauce, tomato sauce, bell pepper wedge and bay leaf.

Simmer 1 to 2 hours. Remove bell pepper and bay leaf. Skim oil from top. Add crab and heat thoroughly. Before serving, add cream, (DO NOT BOIL), sherry, if desired, and green onion garnish. Serves four for a meal, 6 to 8 as an appetizer.

This recipe is easily doubled, and freezes well before or after addition of crab meat.


TDS 3