Crab Bisque
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Ingredients
  • 1 lb. jumbo lump crabmeat
  • 1 cup onion (minced)
  • 1 cup carrot (minced)
  • 2 (10.5 oz.) cans chicken broth
  • 4 Tbsp. flour
  • 6 Tbsp. butter
  • 1 cup heavy cream
  • 1 cup milk
  • 1 Tbsp. tomato paste
  • ⅓ cup cooking sherry
  • 1 Tbsp. lemon juice
  • 1 tsp. Worcestershire sauce
  • ½ tsp. cayenne pepper
  • Fresh chives (minced)
  • Salt
Instructions
  1. Sauté onion and carrot in 2 tablespoons butter until soft. Set aside.
  2. In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!!
  3. Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
  4. Add onions and carrots, cover, and simmer for ½ hour.
  5. Add cream, milk, sherry, lemon juice, Worcestershire sauce, cayenne pepper, tomato paste, salt, and crabmeat and simmer an additional 5 to 10 minutes.
  6. Garnish with fresh minced chives if desired.
Recipe by Cohen Family Cookbook at https://cohenfamilycookbook.com/2016/04/crab-bisque/