"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Dungeness Crabmeat Bisque Recipe

  Tried it? Rate this Recipe:


This recipe for Dungeness Crabmeat Bisque, by , is from From the kitchen of......., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lori Clark
Added: Thursday, September 17, 2009


5 tbsp margarine
1/2 cup onions, finely chopped
1/2 cup celery, finely chopped
3 tbsp flour
1/2 tsp paprika
1 tsp salt
1/4 tsp ground white pepper
2 cups milk
2 cups heavy cream
2 cups (1 1/2 lbs) Dungeness Crabmeat, freshly cooked or thawed if frozen
1/4 cup dry Sherry

In a large heavy saucepan, heat margarine, onions and celery. Stir constantly over medium high heat for about 5 minutes (do not brown). Add flour, paprika, salt and pepper; mix well. While stirring mixture with a wire whisk, pour milk and cream in very slowly until mixture comes to full boil and is smooth. Reduce heat to low and simmer about 3 more minutes. Add crabmeat stirring gently and heat through, about 2 to 3 minutes. Add Sherry, 1 tbsp at a time to desired level of flavor.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!