Crab bisque #3
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | ounces | Imitation crab |
| ½ | cup | Chopped onion |
| 2 | tablespoons | Low-fat margarine |
| ¼ | cup | Flour |
| ¼ | cup | Sherry |
| ⅜ | cup | Chopped mushrooms |
| ¼ | cup | Shredded potatoes |
| 3½ | cup | Skim milk |
| 3 | tablespoons | Parsley |
| 1 | dash | Salt |
| 1 | dash | Pepper |
| ¼ | teaspoon | Hot sauce |
| ⅛ | teaspoon | Low-sodium Worcestershire sauce |
| ¼ | teaspoon | Paprika |
Directions
Cut crab into very small pieces or coarsely chop in food processor. Sauce onions in the margarine in a large non-stick pot. Add flour, sherry, and mushrooms, stirring until smooth.
Add crab, potatoes, milk and parsley. Cook over low heat 2 minutes. Season with salt, pepper, hot sauce and Worcestershire. Simmer 5 minutes more or longer. Sprinkle with paprika when serving. Makes 10 (½-cup) servings.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .