Crab Bisque

Name: Crab Bisque
Ingredients: 1/2 cup peeled and finely chopped cucumber; 1/2 cup finely chopped onion; 1/4 cup plus 2 tablespoons butter or margarine; 1/2 cup all-purpose flour; 1 quart hot Fish Stock; 1 quart hot half-and-half; 1 pound lump or flake crab meat, finely chopped; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1 tablespoon Rhine wine; Additional cucumber slices (optional); Hot French bread (optional)

12 ingredients

2 steps

Ingredients

1/2 cup peeled and finely chopped cucumber
1/2 cup finely chopped onion
1/4 cup plus 2 tablespoons butter or margarine
1/2 cup all-purpose flour
1 quart hot Fish Stock
1 quart hot half-and-half
1 pound lump or flake crab meat, finely chopped
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon Rhine wine
Additional cucumber slices (optional)
Hot French bread (optional)

Directions

1

Saute cucumber and onion in butter in a large Dutch oven until tender. Add flour, stirring until smooth. Cook 5 minutes, stirring constantly. Gradually add fish stock; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in half-and-half, crab meat, salt, and pepper. Remove from heat; cover and chill thoroughly.
2

Stir in wine just before serving. Serve chilled in individual soup bowls. Garnish with cucumber slices, and serve with French bread, if desired.