Crab Bisque

Name: Crab Bisque
Ingredients: 1 1/2 lbs fresh white lump crabmeat; 1 cup vermouth; 1 cup diced celery; 1 cup diced onion; 4 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; 2 cups chicken broth; 1 1/2 teaspoons dry mustard; 1 teaspoon salt; 1/2 teaspoon white pepper; 1/2 cup sherry wine; 1/2 cup chopped parsley

13 ingredients

6 steps

Ingredients

1 1/2 lbs fresh white lump crabmeat
1 cup vermouth
1 cup diced celery
1 cup diced onion
4 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 cups chicken broth
1 1/2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup sherry wine
1/2 cup chopped parsley

Directions

1

Place half the crab meat in the vermouth in a blender and liquify it; set aside.
2

Saute the celery and onion in butter in a large soup pot until barely tender.
3

Add the flour and cook for 1 minute, stirring.
4

Gradually blend in the milk; continue cooking over low heat until creamy white sauce forms.
5

Add the liquified crab mixture, the remaining crab meat, the broth, mustard, salt, pepper and sherry.
6

Bring the bisque to serving temperature; garnish with parsley.