Crab Bisque
My friend and co-worker Scottie brought in some really wonderful crab bisque that he made one night and I had to share the recipe. He added more crab and more sherry, and a few other ingredients but this is the basic recipe you can go off of. This is by no means “light” but the taste and smell reminds me of my days as a waitress at the Surf Rider in Virginia. I would serve this in individual bread bowls with a crisp white wine and some strawberry shortcakes for desserts…sounds like a perfect summer meal to me!
Crab Bisque Chincoteague
4 tablespoons butter
4 tablespoons flour
4 cups milk
3/4 cup sharp cheddar cheese
2 teaspoons seafood seasoning
1/2 teaspoon lemon pepper
2 tablespoons cooking sherry
1 pint whipping cream
1 tablespoon chopped parsley
salt to taste
1 pound backfin crab meat
1. Melt butter in a heavy 4-quart saucepan over medium heat. Stir in flour to make a roux. Slowly add milk until it is well blended. Stirring constantly, add cheese and cook until mixture thickens.
2. Reduce heat and add seasonings, sherry, cream and parsley. 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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