Crab Bisque

Name: Crab Bisque
Ingredients: 1 cup onion, minced; 1 cup carrot, minced; 21 oz chicken broth (2 X 10.5 ounce cans); 4 tbsp flour; 6 tbsp butter (can omit 2 Tablespoons in step 1, if using cooking spray); 1 cup heavy cream (see note step 6); 1/2 cup cooking sherry; 1 tbsp lemon juice; 1 tsp Worcestershire sauce; 1/4 tsp cayenne pepper, to taste; 1 salt and white pepper, to taste; 3/4 cup shredded imitation crab meat; 1 optional garnishes - chives, parsley, to your taste

13 ingredients

15 steps

Ingredients

1 cup onion, minced
1 cup carrot, minced
21 oz chicken broth (2 X 10.5 ounce cans)
4 tbsp flour
6 tbsp butter (can omit 2 Tablespoons in step 1, if using cooking spray)
1 cup heavy cream (see note step 6)
1/2 cup cooking sherry
1 tbsp lemon juice
1 tsp Worcestershire sauce
1/4 tsp cayenne pepper, to taste
1 salt and white pepper, to taste
3/4 cup shredded imitation crab meat
1 optional garnishes - chives, parsley, to your taste

Directions

1

Saute onion and carrot in 2 Tablespoons of butter until soft.
2

Set aside.
3

(Can be done with cooking spray to reduce fat.)
4

In a large saucepan, melt 4 Tablespoons of butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 3-5 minutes).
5

Be careful not to burn!
6

Slowly add chicken broth, while whisking constantly.
7

Add onions and carrots, cover, and simmer for 30 minutes.
8

Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, and salt to taste.
9

Simmer an additional 10 minutes.
10

Add shredded imitation crab.
11

A note about the heavy cream.
12

I only used half of the cream and added 1% milk for the other half cup.
13

Always trying to lower fat content without ruining the recipe...it still tasted great!
14

!
15

Garnish with chives or parsley if desired.