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Crab Bisque
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Crab Bisque (easy from scratch)

Vicky Bryant (found on internet)


  • 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
  • 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
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

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