Crab Bisque

9 ingredients
3 steps

Ingredients

  • 1/2 cup butter
  • 1/2 cup flour
  • 14 ounces chicken stock (homemade would be best)
  • 2 tablespoons tomato paste
  • 2 cups cream (heavy)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper (fresh ground)
  • 3/4 cup sherry wine or 3/4 cup marsala wine
  • 1 lb crabmeat (lump crab- blue crab)

Directions

  1. 1
    Melt butter in a medium sized pot (non stick), add flour, salt and pepper - as though you were making a rue (blonde rue). Allow flour to melt into the butter and stir constantly until the flour is a blonde rue.
  2. 2
    Combine rue with Tomato Paste and slowly add the chicken stock whisking as you go. Once this has come to a moderate heat add marsala and cream - not together or you will cruddle - if you want a dryer taste use a dry sherry instead.
  3. 3
    Finally add your star ingredient - Crab and allow to come full heat slowly and serve with a wedge of crusty bread and salad for a full meal or just by itself for a great intro to a wonderful dinner.

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