Crab Bisque

Crab Bisque
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Inspired by a little trip to Chincoteague Island, Va.

Category: Soups & Stews


Serves 4

4 tablespoons butter
1 cup onion, diced
2 tablespoons sherry
4 tablespoons flour
2 cups chicken broth
2 cups cream or half and half
up to 4 tablespoons tomato paste
½ pound back fin crab meat, picked through for shells. Reserve some crab to serve as a garnish.
½ teaspoon Old Bay, more or less
1 teaspoon Worcestershire Sauce, more or less
½ teaspoon celery seed
salt and pepper to taste


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Added 7 years ago by:
Lydia McClister Filgueras Lydia McClister Filgueras
     119 recipes
2 people cheffed this recipe
Stephanie Brooks HawkinsLydia McClister Filgueras
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