Updated Monday, March 24th, 2003
Yield: 6 servings
Clam chowder may have a rival for the title of the quintessential New England soup. This Creamy Crab Bisque has all the satisfaction of meaty seafood and flavorful minced vegetables in a light, creamy broth. It’s hearty, savory, and easy to make. Use it as a winter warm-up or a fresh summer course. Once you try this delicious crab bisque, you will certainly make it again.
Pick over the crabmeat for cartilage and return to the refrigerator. Melt the butter in a 4-quart saucepan. Add the celery, green onion, carrot, garlic, and ginger. Cover and simmer over low heat until the vegetables are tender, about 4 to 5 minutes. Whisk in the flour. Gradually add the broth and milk, bringing the mixture to a boil while stirring constantly. Add the cayenne, nutmeg, salt, white pepper, lemon peel, cream, and sherry. Heat thoroughly. Stir in the crabmeat and cook until it is heated through. Do not boil. Serve immediately.
and get a free digital issue, plus 30% off in the Yankee Store
Comments maybe edited for length and clarity.