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Crab Bisque Recipe

I've enjoyed cooking and baking ever since my 4-H days in rural Iowa. The zesty seasonings in this bisque nicely complement the subtle flavor of crab.

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4 Servings
Prep: 15 min. Cook: 1 hour

Ingredients

1/2 cup chopped celery
2 tablespoons chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2-1/2 cups milk
2 beef bouillon cubes
1 cup half-and-half cream
1 can (6 ounces) crabmeat, drained
1/2 cup sliced fresh mushrooms
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 to 1/2 teaspoon Creole seasoning
1/8 to 1/4 teaspoon pepper

Directions

In a large saucepan over medium heat, saute celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the bouillon, cream, crab, mushrooms, basil, garlic powder, 1/4 teaspoon Creole seasoning and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring frequently. Season to taste with remaining Creole seasoning and pepper if desired. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 355 calories, 23 g fat (14 g saturated fat), 119 mg cholesterol, 849 mg sodium, 17 g carbohydrate, 1 g fiber, 17 g protein.

Crab Bisque published in Home-Style Soups, Salad and Sandwiches Cookbook , p30

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Ingredients