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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I've enjoyed cooking and baking ever since my 4-H days in rural Iowa. The zesty seasonings in this bisque nicely complement the subtle flavor of crab. Ingredients:
1/2 cup chopped celery |
2 tablespoons chopped onion |
1/4 cup butter |
1/4 cup king arthur unbleached all-purpose flour |
2-1/2 cups milk |
2 beef bouillon cubes |
1 cup half-and-half cream |
1 can (6 ounces) crabmeat, drained |
1/2 cup sliced fresh mushrooms |
1/2 teaspoon dried basil |
1/4 teaspoon garlic powder |
1/4 to 1/2 teaspoon creole seasoning |
1/8 to 1/4 teaspoon pepper |
Directions:
1. In a large saucepan over medium heat, saute celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Stir in the bouillon, cream, crab, mushrooms, basil, garlic powder, 1/4 teaspoon Creole seasoning and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring frequently. Season to taste with remaining Creole seasoning and pepper if desired. Yield: 4 servings.
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