Crab Bisque
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 6 crabs, hard shelled, cleaned and cut into 24 pieces
- 1 1⁄2 gallons chicken stock
- 2 quarts half-and-half
- 1 lb butter
- 1 lb lump crabmeat
- 1 onion, diced
- 3 celery ribs, diced
- 2 cups flour
directions
- Melt butter in soup pot, add crabs and cook until crabs are dry.
- Add onions and celery and cook until tender.
- Add flour and blend the roux.
- Add chicken stock and let simmer at least 30 minutes.
- Heat half and half and blend in soup.
- Strain soup, add lump crab meat and serve.
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RECIPE SUBMITTED BY
Retired world traveler. I have collected recipes from many of the places I have been. Not the recipes from the local 5 star restaraunts but the cuisine that the REAL people eat! Lots of interesting stuff out there people eat!
Love to try out those recipes I have collected now that I have the time. Only problem is finding the original ingredients.
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