Friday, October 19, 2018

Louisiana Crab Bisque for 20












  • 6 hard crabs cleaned/cut
  • onion / chopped
  •  1 lb lump crab meat
  • 3 ribs celery chopped
  • 2 quarts half/half
  • 1 lb butter
  • 2 C flour
  • 1 1/2 gal chicken stock

Serves 20 people

In a soup pot -melt butter-add crabs ,onions,celery and cook until dry. Add flour and make roux. Add chicken stock and simmer 30 minutes. Add half/half  and  Blend together. Strain and Add lump crab meat -and Serve.   Lisa 

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