Crab Bisque

By eaglezfan6

Ingredients

• 1 lb jumbo or backfin crab meat
• 1 cup dry sherry or dry white table wine divided
• pinch of salt
• pinch of pepper
• pinch of old bay seasoing
• 1/8 tsp worcestershire sauce
• 1 pint light cream
• 1 pint heavy cream
• 1 pint milk
• 1/2 cup butter
• 1 clove garlic minced
• 1 shallot minced
• 1/2 cup flour
• pinch of paprika

Preparation

Step 1

Marinate the crab meat with 1/2 cup sherry, adding the salt, pepper, old bay and worcestershire sauce. Place in the refrigerator for 1/2 hour. Place cream, light cream, and milk in a separate sauce pan and bring up to a very light simmer. Place butter, garlic and shallots in another 4qt sauce pan, saute them and add the remaining sherry. Reduce to half of the volume. Add the flour which will make your roux. Add milk mixture and let thicken. About 10 minutes. Add the crab to the sauce pan. Add dashes of salt, pepper and paprika to taste. Bisque will thicken the longer it cooks.