King Crab Bisque

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large sauce pan add olive oil, onions, celery and garlic.
  • Heat on medium until onions are translucent.
  • Add butter and melt, then add flour, salt and pepper and make a roux.
  • Once the rue is golden brown add the milk and cream; blend well.
  • Crumble crabmeat and add to the sauce pan. Slowly bring mixture to a boil and simmer for a few minutes.
  • Add the sherry and serve garnished with parsley and a dash of paprika.
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