Crab Bisque

3 Apr

crab bisqueThe name says it all…..and with its creamy texture, it is a sure-fire winner for the crab lover.


1/4 C. finely diced celery

1/8 C. finely diced onion

3 Tablespoons Butter

3 Tablespoons Flour

4 C. Milk

2 C. Cream

1 Pound White Crabmeat

salt and pepper to taste

Sherry to taste

Saute the celery and onions until tender in the butter. Stir flour into the onions and celery. Slowly add milk, stirring constantly over medium heat until thickened. Stir in cream and crabmeat. Add salt, pepper and sherry. Do not boil. Serves 6 – 8.

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