Printable | Taste of Home

Crab Bisque

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

Printed from tasteofhome.com Oct 15, 2008

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Crab Bisque cont.

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.