I can vouch for this recipe. Definitely tried and true. Being making it for well over 30 years.
She Crab Soup ============= Makes a wonderful first course.
1 quart of milk/cream 6 tablespoons of butter 1/4 small onion 1/2 pound of crab meat 3 oz of roe or 2 hard cooked egg yolks 1/2 teaspoon paprika 1/2 cup flour Sherry
Heat cream or milk. Melt butter and saute onion. Let simmer until soft and add crabmeat, egg yolks or roe. Add flour, paprika, cook 3 to 5 minutes. Do not let flour brown. Add hot cream/milk and simmer 20 minutes. Add Sherry. Serve additional sherry at the table for individual taste.
Option: Whip heavy cream and serve a dollop of cream in each bowl of soup.
Ann, that sounds delicious. I was sorely disappointed the last time I had crab bisque at a seaside resort. I had never had crab bisque that did not include a shred of crab meat and asked the server about it. She said they boiled the shells and that is where the flavor came from. Shells do add flavor, but they taste very different than crab meat. Won't be eating their bisque again.
ann_t
donna_loomis
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