Crab bisque #2

Yield: 20 Servings

Measure Ingredient
6 Hard crabs; cleaned & cut
1 Onion; diced
1 pounds Lump crabmeat
3 Ribs celery; diced
2 quarts Half & half
1 pounds Butter
2 cups Flour
1½ gallon Chicken stock

Melt butter in soup pot; add crabs and cook until crabs are dry. Add onion and celery; cook until tender. Add flour and blend the roux. Add chicken stock; let simmer at least 30 minutes. Heat Half & Half; blend in soup.

Strain soup, add lump crabmeat and serve. Serves 20.

BROUSSARD'S

FRENCH QUARTER

NEW ORLEANS, LA

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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