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