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Crab Bisque

A rich and creamy starter or main.
Course: Soup
Cuisine: French

Ingredients

  • 1/2 cup butter or margarine divided
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped green bell pepper
  • 2 green onions finely chopped
  • 1/4 cup chopped fresh parsley
  • 1 8 oz. package fresh mushrooms, chopped
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 teaspoon hot sauce
  • 3 cups half-and-half
  • 2 1/2 cups flaked back-fin crabmeat 2 6oz. cans of crabmeat plus 1/2 lb. of scallops may be substituted.
  • 1/4 cup dry sherry

Instructions

  • Melt 1/4 cup butter in a Dutch oven over medium-high heat; add chopped onion and next 4 ingredients, and sauté until tender. Remove from oven; set aside.
  • Melt remaining 1/4 cup butter in Dutch oven over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk. Cook over medium heat, whisking constantly, until thickened and bubbly.
  • Stir in onion mixture, salt and next 3 ingredients. Bring to a boil, stirring constantly; reduce heat, and stir in crabmeat. Simmer, stirring often, 5 minutes. Stir in sherry.

Notes

8 servings.