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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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We catch Crabs all summer long and today was one of those cool fall days and Jimmie set out to make his favorite a bisque and what a great job he did....creamy, rich and quick Ingredients:
1/2 cup butter |
1/2 cup flour |
14 ounces chicken stock (homemade would be best) |
2 tablespoons tomato paste |
2 cups cream (heavy) |
1/4 teaspoon salt |
1/4 teaspoon pepper (fresh ground) |
3/4 cup sherry wine or 3/4 cup marsala wine |
1 lb crabmeat (lump crab- blue crab) |
Directions:
1. Melt butter in a medium sized pot (non stick), add flour, salt and pepper - as though you were making a rue (blonde rue). Allow flour to melt into the butter and stir constantly until the flour is a blonde rue.
2. Combine rue with Tomato Paste and slowly add the chicken stock whisking as you go. Once this has come to a moderate heat add marsala and cream - not together or you will cruddle - if you want a dryer taste use a dry sherry instead.
3. Finally add your star ingredient - Crab and allow to come full heat slowly and serve with a wedge of crusty bread and salad for a full meal or just by itself for a great intro to a wonderful dinner.
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