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This is as close as I can come to the dish served at Broussard’s
Make and share this Crab Bisque recipe from Food.com.
- 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.