Total Time
35mins
Prep 15 mins
Cook 20 mins

Adapted from Best of the Best of Georgia. A recipe supposedly from Elizabeth of 37th restaurant. A nice way to serve this is in hollowed out individual bread rounds as bowls.

Ingredients Nutrition

Directions

  1. Melt butter over low heat.
  2. Mince green onion, celery, and carrot in food processor, then add to the butter, cover& sweat until tender, approximately 5 minutes.
  3. Whisk in flour and cook 2 minutes, stirring constantly.
  4. Whisk in chicken broth and milk.
  5. Bring to a boil, whisking often.
  6. When it comes to just a boil, quickly stir in cream, seasonings, sherry and crabmeat.
  7. Heat through, then serve.
Most Helpful

4 5

What a workout! But worth it in the end! Thanks to those who reviewed before me, I did assemble my ingredients prior to starting and it made it a lot easier. I also added extra carrots, and about one teaspoon of minced garlic (I love the stuff). I also used fresh chicken stock, it didn't need extra salt but I added a good dose of Old Bay for an extra kick. Super yummy!

5 5

This was an amazing dish! Very big hit with the family and friends. The only things I changed were to put more carrots in it for more color and I used regular chicken broth and butter instead of unsalted because it was a little bland the first time I made it. Definitely going in my recipe box!

4 5

Good bisque. I made it just as directed, and it did not come close to feeding 12 people. More like 5-6 servings for medium eaters. No one was really 'blown away' by it, but it was quite good. I used king crab that I cooked myself. Thanks!