Crab bisque #2
20 Servings
Ingredients
| Quantity | 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 |
Directions
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, .