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Crab Bisque - Mina's Crab Bisque
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A wonderful recipe from New Orleans


Serves/Makes:Serves 4

  • 1/2 cup (125 ml) butter
  • 1/2 cup (125 ml) flour
  • 4 ribs celery, chopped
  • 1 large onion, chopped
  • 1 cup (225 ml) boiling water
  • 2 cups (475 ml) milk
  • 3 chicken bouillon cubes
  • Dash of ground cloves
  • 1/4 tsp (1 ml) garlic salt
  • Pepper to taste
  • Tabasco to taste
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 (8 oz (224 grm).) can tomato sauce
  • 1 bell pepper wedge
  • 1 bay leaf
  • 2 cups (475 ml) (or more, to taste) cleaned crab meat
  • 1 pint whipping cream
  • Sherry, if desired
  • Chopped green onion (garnish)
  • In a large, heavy Dutch oven, make a light roux by stirring butter and flour over medium-high flame until light brown.
  • Add celery and onion and cook until soft.
  • Add water, milk, bouillon cubes, cloves, garlic salt, pepper, Tabasco, Worcestershire sauce, tomato sauce, bell pepper and bay leaf.
  • Simmer 1 to 2 hours, or more.
  • Remove bell pepper and bay leaf.
  • Skim oil from top.
  • Add crab and heat thoroughly.
  • Before serving, add cream (do not boil!), sherry, if desired, and green onion garnish.
  • Serves four for a meal, 6 to 8 as an appetizer.
Add a diced baked potato to make this a hearty main dish. This recipe is easily doubled, and freezes well before or after addition of crab meat.

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