Description
This decadent crab bisque is full of real crab meat, seasoned perfectly and thickened with cream. For an extra layer of flavor and depth, sherry is added at the end.
Ingredients
Scale
- 1/4 Cup Butter
- 1/4 Cup Onion, finely chopped
- 1/4 Cup Flour
- 1/2 teaspoon Sea Salt & Pepper, to taste
- 1 1/2 teaspoon Chicken Base
- 1 1/2 Cups Heavy Cream, warmed
- 1 1/2 Cups Whole Milk, warmed and separated 1 cup and 1/2 cup
- 8 oz REAL Canned Crabmeat
- 1/2 Cup Sherry
Instructions
- In a medium saucepan melt the butter over med/low heat.
- When melted, add the onion and cook until the onion is tender, but not browned, approximately 3-4 minutes.
- Add the flour, salt and pepper. Let the flour cook for at least a minute to burn off any raw flour taste. Add the chicken base and stir to combine.
- Slowly add 1 cup of the warmed milk and all of the heavy cream, stirring constantly.
- Once all the ingredients of the soup are combined, add the crab and cook on low for 5 minutes until thick, stirring often.
- Add the remaining 1/2 cup of milk and the sherry and slowly stir to warm through.
- Serve warm or hot in a bowl with a side of oyster crackers
Notes
WHAT TO SERVE WITH THIS:
Jumbo Maryland Crab Cakes
Blackened Shrimp Tacos
