Amy Fortlage :: Recipes :: Amy's Crab Bisque

This was inspired by my husband, who I took to Seattle, and raved about some crab bisque that he had. We don't get to Seattle that often, so I created this recipe.

Yield: 6
Prep time: Under 15 Minutes
Cook Time: 30 Minutes
Course: Soups/Stews

Ingredients:

• 3 T Butter
• 1 Celery stick, finely diced
• 1/2 cup onion, finely diced
• 1/2 cup red bell pepper, finely diced
• 3T Butter
• 3T Flour
• 6 Cups of milk
• 1 1/2 Cup of shelled crab (fresh or canned)
• Paprika to garnish
• Italian Parsley, Chopped finely to garnish
• Butter to garnish

Instructions:

Melt 3T of butter in large pot.  Add chopped vegetables and sauté until transluscent.  Salt and pepper to taste.  Move veggies to side of pot, and melt another 3T butter on other side.  Mix with 3T flour to make a rue and sauté for 1 minute and stir with veggies for 1 minute.  Slowly add milk while stirring, and bring to a medium boil (stir constantly) to desired thickness.  Add crab right before serving.  Save a little bit of crab to garnish along with paprika, Italian parsley and butter that will melt.