Crab Bisque

A really simple crab bisque.  Delicious.


  • 1 Tablespoon unsalted butter
  • 1 Tablespoon all-purpose flour
  • ¾ teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • ½ small onion, chopped
  • 2 cups whole milk
  • ½ cup light cream
  • Pinch of paprika
  • 6 ounces fresh crabmeat, picked over for shell and cartilage
  • 1 Tablespoon sherry
  • 1 Tablespoon finely chopped fresh chives

In a blender, combine the butter, flour, salt, pepper, paprika, onion, milk and cream and process until smooth.  Add the crab and pulse a few times until well blended.

Pour the mixture into a medium, heavy-bottom saucepan.  Over medium-low heat, simmer for about 20 minutes until it is slightly thickened, stirring to make sure it doesn't scorch.  Stir in the sherry and sprinkle with the chopped chives.

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Lynn's Recipes: June 2012

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