Crab Bisque

Name: Crab Bisque
Ingredients: 1 12 cups fresh crabmeat; 6 tablespoons butter; 4 tablespoons onions, finely chopped; 1 scallion, chopped; 2 tablespoons parsley, chopped; 1 12 cups mushrooms, freshly sliced; 2 tablespoons flour; 1 cup milk (a little more if needed); 1 teaspoon salt; 18 teaspoon white pepper; 1 12 cups half-and-half; 3 tablespoons dry sherry; 1 dash hot sauce; 4 tablespoons green peppers, finely chopped

14 ingredients

13 steps

Ingredients

1 12 cups fresh crabmeat
6 tablespoons butter
4 tablespoons onions, finely chopped
1 scallion, chopped
2 tablespoons parsley, chopped
1 12 cups mushrooms, freshly sliced
2 tablespoons flour
1 cup milk (a little more if needed)
1 teaspoon salt
18 teaspoon white pepper
1 12 cups half-and-half
3 tablespoons dry sherry
1 dash hot sauce
4 tablespoons green peppers, finely chopped

Directions

1

Melt 4 Tbsp butter in skillet.
2

Add the green pepper, onion, scallion, parsley, mushrooms, and saute until all vegetables are soft (about 5 minutes).
3

In another large sauce pan, melt the remaining butter.
4

Add flour and stir well.
5

Add milk and cook until smooth and thick.
6

Add salt, pepper, and the vegetable sauce from the skillet and the half and half.
7

Bring to a boil.
8

Reduce heat and stir.
9

Add the crabmeat and simmer uncovered for 5 minutes.
10

Just before serving, add sherry and stir.
11

NOTE: You can sub crabmeat with lobster--using the same measurements as the above recipe.
12

For shrimp--use 2 cups of small shrimp.
13

** Great with a tiny layer of cheddar cheese on top or green tops from fresh chives--chopped.