Crab Bisque

By draingal

Ingredients

• 1/2 cup butter or margarine
• 1/2 cup flour
• 4 ribs celery, chopped
• 1 large onion, chopped
• 1 cup boiling water
• 2 cups milk
• 3 chicken bouillon cubes
• dash of ground cloves
• 1/4 tsp. garlic salt
• pepper to taste
• Tabasco to taste
• 1 tbsp. Worcestershire sauce
• 1 (8 oz.) can tomato sauce
• 1 bell pepper wedge
• 1 bay leaf
• 2 cups (or more to taste) cleaned crab meat
• 1 pint whipping cream
• sherry, if desired
• chopped green onion - for garnish

Preparation

Step 1

In a large, heavy Dutch oven, make a light roux by stirring butter and flour over medium-high heat until lightly 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 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.