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Crab Bisque #2



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Crab Bisque #2

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Melt butter in soup pot; add crabs and cook until crabs are dry. Add onion
and celery; cook until tender. Add flour and blend the roux. Add chicken
stock; let simmer at least 30 minutes. Heat Half & Half; blend in soup.
Strain soup, add lump crabmeat and serve. Serves 20.

BROUSSARD'S

FRENCH QUARTER

NEW ORLEANS, LA

Ingredients:

6 Hard crabs; cleaned & cut
1 Onion; diced
1 lb Lump crabmeat
3 Ribs celery; diced
2 qt Half & half
1 lb Butter
2 c Flour
1 1/2 ga Chicken stock

Serves:

20 Servings

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