Crab Bisque

8 ingredients
6 steps

Ingredients

  • 6 crabs, hard shelled, cleaned and cut into 24 pieces
  • 1 12 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

  1. 1
    Melt butter in soup pot, add crabs and cook until crabs are dry.
  2. 2
    Add onions and celery and cook until tender.
  3. 3
    Add flour and blend the roux.
  4. 4
    Add chicken stock and let simmer at least 30 minutes.
  5. 5
    Heat half and half and blend in soup.
  6. 6
    Strain soup, add lump crab meat and serve.

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