"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Bay House Crab Bisque Recipe

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This recipe for Bay House Crab Bisque, by , is from FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
John Richards

Category:
Category:

Ingredients:  
Ingredients:  
1 Onion, diced
c Celery, diced
6 tbsp Butter
5 tbsp All-purpose flour
1 qt Milk
1 pt Light cream
3 c Canned tomatoes
1 lbs Crabmeat
Pinch of baking soda
Salt and pepper
Old Bay seasoning

Directions:
Directions:
Combine onion & celery in a 2-quart saucepan with butter, cook until softened. Remove from heat and stir in flour.

Return pan to heat and add milk a little at a time, stirring constantly. Bring to boil and boil for 3 minutes, continuing to stir.

Strain tomatoes though sleeve into a bowl, add baking soda, mix, stir into the cream sauce, add Old Bay salt and pepper to taste. Add crabmeat let slow cook for an hour or so.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Extra crabmeat is always good, so when doubling recipe use 3-4 lbs crabmeat

Crabmeat is always good served with some hard crusty bread. Perfect, enjoy!

 

 

 

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