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Dungeness Crabmeat Bisque Recipe

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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.




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