"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Jo and Doug's Crab Bisque Recipe

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This recipe for Jo and Doug's Crab Bisque, by , is from MAVIS' KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mavis Powell
Added: Tuesday, August 24, 2010


6 tbsp. butter (divided use)
4 tbsp. green bell pepper, finely chopped
4 tbsp. white onion, finely chopped
1 scallion, chopped (tops)
2 tbsp. parsley, chopped
1 1/2 cup mushrooms, chopped
2 tbsp. flour
1 cup milk
1 tsp. salt
1/8 tsp. white pepper
Dash of Tabasco
1 1/2 cups half-and-half
1/2 lb. crab meat
3 tbsp. dry sherry

Melt 4 tablespoons of butter in a skillet. Saute bell pepper, onion, scallion, parsley, and mushrooms. In another skillet, melt remaining 2 tablespoons butter. Add flour, milk, salt, white pepper, and Tabasco and stir until smooth. Add sautéed vegetables and half-and-half. Bring to boil, reduce heat and add crab meat. Simmer uncovered for 5 minutes. Just before serving, add sherry.

Personal Notes:
Personal Notes:
Jo and Doug Pruter were life-long friends (I went to elementary school, junior high and high school with with Doug!). They had a floral shop and decorating shop and they helped us with all sorts of occasions. We spent a lot of time together and this was one of their signature dishes. After Joe died, they brought some over to me every time they made it. They were so attentive to me after Joe passed.




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