Crab Bisque

By á-17858

Ingredients

• 1/2 cup butter or margarine, divided
• 1/2 cup finely copped onion
• 1/2 cup finely chopped green pepper
• 2 green onions, finely chopped
• 1/4 cup fresh parsley
• 1 (8 oz.) package fresh mushrooms, chopped
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. hot sauce
• 3 cups half & half
• 2 1/2 cups stone crab claw meat (22 medium claws)
• 1/4 dry sherry

Preparation

Step 1

Prepare and measure all ingredients before beginning so everything is ready to add in Dutch oven as directed.

Melt 1/4 cup butter in a Dutch oven over medium-high heat; add onion and next 4 ingredients. Cook stirring constantly, 5 minutes or until tender. Remove from Dutch oven, and set aside.

Melt remaining 1/4 cup in Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk. Cook over medium heat, stirring ocnstantly, until thickened and bubbly.

Stir in onion mixture, salt, and next 3 ingredients. Bring to a boil, stirring constantly; remove heat, and gently sitr in crab claw meat. Simmer 5 minutes, stirring often. Gently stir in sherry.

Substitute 2-1/4 cups flaked, back-fin crabmeat for claw meat or imitation crabmeat.