Crab Bisque
It is getting time for "warm & comfort food". Here it is
* Ingredients: 4 tablespoons butter
* 4 tablespoons flour
* 3/4 cup sharp yellow cheese
* 4 cups milk
* 2 teaspoons Old Bay seasoning `
* 1/2 teaspoon lemon pepper
* 1 pound backfin lump crab meat
* 2 tablespoons cooking sherry
* 1 pint whipping cream
* salt to taste
* 1 tablespoon chopped parsley (additional for garnish)
Preparation Instructions:
Melt butter in a heavy 4 quart saucepan over medium heat. Stir in flour to make a roux. Slowly add milk until it is well blended. Stirring constantly, add cheese and cook until mixture thickens. While reducing heat, add sherry, cream and parsley. When mixture is thoroughly heated, add crab meat, stirring gently to keep lumps intact. Serve immediately in warmed bowls---garnish with chopped parsley. Serves 6.
* Ingredients: 4 tablespoons butter
* 4 tablespoons flour
* 3/4 cup sharp yellow cheese
* 4 cups milk
* 2 teaspoons Old Bay seasoning `
* 1/2 teaspoon lemon pepper
* 1 pound backfin lump crab meat
* 2 tablespoons cooking sherry
* 1 pint whipping cream
* salt to taste
* 1 tablespoon chopped parsley (additional for garnish)
Preparation Instructions:
Melt butter in a heavy 4 quart saucepan over medium heat. Stir in flour to make a roux. Slowly add milk until it is well blended. Stirring constantly, add cheese and cook until mixture thickens. While reducing heat, add sherry, cream and parsley. When mixture is thoroughly heated, add crab meat, stirring gently to keep lumps intact. Serve immediately in warmed bowls---garnish with chopped parsley. Serves 6.
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© 2009 Created by J. Michael Wheeler
