Crab Bisque
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.
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INGREDIENTS
Nutrition- 3⁄4cup butter
- 1 1⁄2
- 1
- 1⁄2
- 1teaspoon flour
- 1teaspoon chopped fresh parsley
- 1teaspoon seafood seasoning
- 1⁄4teaspoon celery salt
- 1⁄8teaspoon white pepper
- 1
- 3tablespoons madeira wine
- 1⁄2
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DIRECTIONS
- 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.
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