Crab Bisque With Sherry Recipes

Steps:

• 1. Sauté the shallots in the butter in the top of a double boiler over direct heat until very soft but not browned. Stir in flour; add the warm cream or milk slowly, stirring as you add. Place over simmering water, add Worcestershire sauce, pepper and crab meat . Let cook stirring frequently, over simmering water for 15-20 minutes. Cover and keep warm, stirring occasionally. Turn off heat. Add beaten egg to warm mixture. Season to taste with salt . Slowly add sherry just before serving. Ladle soup into warm soup bowls. Top each serving with a dollop of whipped cream , or sprinkle with paprika or chopped chives or Old Bay spice. Very good. --- You may want to try this too: Frosted Tomato Crab Bisque: Just add to the above recipe: 10 oz. can cream of tomato soup, undiluted and 1 teaspoon groud marjoram Add to all ingredients in the above recipe.Then chill for 2 hours.

Steps:

• In a small bowl, combine crabmeat and sherry; set aside., In a large saucepan, saute onion in butter until tender. Stir in flour and salt until blended; gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and crab mixture; heat through. Sprinkle servings with parsley.

Steps:

• In a large saucepan, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard the bay leaves. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.