Crab Bisque


6 tbsp butter

4 tbsp finely chopped green pepper

4 tbsp finely chopped onion (we use spring onions)

2 tbsp chopped parsley

1 1/2 cups sliced fresh mushrooms

2 tbsp flour

1 cup milk 

1 tsp salt

1/8 tsp white pepper

Dash pepper sauce

1 1/2 cups half-and-half

1 1/2 cups crab meat

3 tbsp dry wine

Directions: Heat tbsp butter in a skillet; add green pepper,onion, parsley, mushrooms and saute until soft; about 5 minutes. In saucepan, heat remaining 2 tbsp butter; stir in flour. Add milk, cook, stirring until thickened and smooth. Stir in slat, pepper and peper sauce. Add sauteed vegetables and half-and-half. Bring to boiling, stirring; reduce heat. Add crab meat,simmer uncovered for 5 minutes. Just before serving, stir in dry wine. Serves 4. 

*Note: Can use fresh or canned crab meat. For shrimp bisque sustitute shrimp for crab meat.

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