"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corn and Crab Bisque Recipe

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This recipe for Corn and Crab Bisque, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Bourgeois Weber
Added: Thursday, July 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 stick of butter
2 tablespoons flour
1 large onion, chopped fine
1 lb white crabmeat
1 quart milk
2 cans creamed corn
2 cans cream of potato soup
teaspoon worchestershire sauce
Hot sauce (to taste)
cup parmesan cheese
cup parsley
cup green onions

Directions:
Directions:
Melt butter. Add flour, then onions, and cook down.

Add crabmeat, milk, corn, and potato soup. Heat through. Add worcestchire sauce, hot sauce, cheese, parsley, and green onions. Salt and pepper to taste. Cook about 15-20 minutes.

 

 

 

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