Description:

Crab Bisque (easy from scratch)

Source:

Vicky Bryant (found on internet)

Serves/Makes:4

Ingredients

• 1-1/2 cups (350 ml) fresh crabmeat
• 6 Tbsp (90 ml) butter
• 4 Tbsp (60 ml) onion, finely chopped
• 1 scallion, chopped
• 2 Tbsp (30 ml) chopped parsley
• 1-1/2 cups (350 ml) mushrooms, freshly sliced
• 2 Tbsp (30 ml) flour
• 1 cup (225 ml) of milk or a little more if needed
• 1 tsp (5 ml) salt
• 1/8 tsp (1 ml) white pepper
• 1-1/2 cups (350 ml) of half and half
• 3 Tbsp (45 ml) dry sherry
• dash of hot sauce
• 4 Tbsp (60 ml) green pepper, finely chopped

Preparation

• Melt 4 Tbsp (60 ml) butter in skillet
• Add the green pepper, onion, scallion, parsley, mushrooms, and saute until all vegetables are soft-about 5 minutes
• In another large sauce pan, melt the remaining butter
• Add flour and stir well
• Add milk and cook until smooth and thick
• Add salt, pepper, and the vegetable sauce from the skillet and the half and half
• Bring to a boil
• Reduce heat and stir
• Add the crabmeat and simmer uncovered for 5 minutes
• Just before serving, add sherry and stir

Comments

NOTE: You can sub crabmeat with lobster--using the same measurements as the above recipe. For shrimp--use 2 cups of small shrimp.

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