Crab Bisque Chincoteague

READY IN: 35mins
Top Review by iceprincesskat

Looks like I may be the only one who isn't blown away by this recipe. I tried it because it looked simple. Indeed, the end result did not quite taste like the crab bisque I usually have in restaurants. The only thing that made it taste like crab bisque was the sherry. I feel that it lacks something but still have not quite found out what it is lacking. I won't be trying this again.

Ingredients Nutrition

Directions

  1. Melt butter in a heavy 4-quart saucepan over medium heat. Stir in flour to make a roux.
  2. Slowly add milk until it is well blended.
  3. Stirring constantly, add cheese and cook until mixture thickens.
  4. Reduce heat and add seasonings, sherry, cream, and parsley.
  5. When mixture is thoroughly heated, add crab meat, stirring gently to keep lumps intact. Serve immediately in warm bowls and garnish with parsley.

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