Crab Bisque
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 8 ounces crabmeat (2 cans or 2 pouches, sold near the tuna at your grocery- just a guess on the onces)
- 3⁄4 cup flour
- 16 ounces condensed chicken broth (or half a 32ounce container)
- 2 -4 tablespoons tomato paste
- 1⁄2 cup onion (chopped fine)
- 3⁄4 cup sherry wine (or cooking sherry)
- 3 cups light cream
- 1⁄2 teaspoon salt and pepper (optional)
directions
- In large sauce pan, medium to high heat, sauté onion in butter until onion is soft.
- Stir in flour.
- Cook until bubbly.
- Stir in chicken broth , cook until all is melted together and there are no lumps.
- Let thicken -- boil for about one minute. Stir in sherry and crab with juices.
- Blend in cream.
- Whisk in tomato paste and season to taste. Heat slowly on low heat for about 30 minutes.
- Serve hot with crusty bread.
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RECIPE SUBMITTED BY
I live right outside Pittsburgh PA with my husband. We live on a historic street that people come to see in the fall. Our street is lined with 100+ year old elm trees, so naturally fall ia my favorite time of year. I love to cook and experiemnt with new foods, I also enjoy photography and crafts. I love holidays because my very large family gets together and I get to create and entertain.