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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 5 |
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My variation of Crab Bisque. No tomatoes and no alcohol. Ingredients:
5 tablespoons butter |
1 lb crab (2 cans) |
2 -3 lbs imitation crabmeat |
2 tablespoons flour |
1 medium onion, chopped |
3 celery ribs, chopped |
1 tablespoon garlic, chopped |
1 1/2 cups chicken broth |
2 tablespoons oil |
hot sauce (optional) |
2 cups heavy whipping cream |
Directions:
1. Make the roux by melting butter and saute onions and celery until tender.
2. Add 1 cup of chicken broth and let simmer for 10 minutes on medium.
3. Add ALL crab meat, oil and remaining chicken broth. Bring to a boil and then turn heat down and simmer for 5 minutes on medium.
4. Let cool and puree in a blender. If the mixture is too runny add more imitation crab and blend.
5. Reheat the puree mixture and add whipping cream. You should get a thick consistency after a couple of stirs.
6. Add hot sauce to your taste.
7. Serve with garlic bread.
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