Prep 25 mins
Cook 33 mins
This crab bisque goes together quickly and tastes great! From the R. S. V. P. section of an April 1982 issue of Bon Appetit magazine. It was requested from Cooper's Seafood House in Scranton, Pennsylvania.
- 3⁄4 cup butter
- 1 1⁄2 medium onions, peeled and minced
- 1 medium carrot, finely minced
- 1⁄2 stalk celery, finely minced
- 1 teaspoon flour
- 1 teaspoon chopped fresh parsley
- 1 teaspoon seafood seasoning
- 1⁄4 teaspoon celery salt
- 1⁄8 teaspoon white pepper
- 1 quart milk, heated (4 cups)
- 3 tablespoons madeira wine
- 1⁄2 lb lump crabmeat
- Melt butter in medium saucepan over medium-high heat.
- Add vegetables and saute until soft, about 8 minutes; do not brown.
- Reduce heat to medium and add flour, whisking constantly until smooth.
- Cook 5 minutes, whisking frequently.
- Stir in parsley and seasonings.
- Gradually add milk, stirring constantly.
- Add Mareira, crab and salt to taste and simmer 15 to 20 minutes; do not boil.
- If bisque is thicker than desired, stir in a little milk to thin; serve hot.
I have been making this recipe for years. I double it and I don't leave anything out. The wine is the most important ingredient to make this taste like the restaurant soup. I do use full fat milk and I add an extra bit of flour to make it thicker but otherwise I followed the recipe exactly. Enjoy!
Coopers has the best crab bisque anywhere. Thanks for posting it. I have been looking for this from this magazine for years as I knew it was there. We drive 2 hours just to get this soup. Sure hope mine tastes as good as it does at the restaurant...