Crab Bisque
1 lb. blue crabmeat (fresh or pasteurized)
1 tsp. salt
1/4 tsp. paprika
2 Tbsp. finely chopped onion
Dash of white pepper
2 Tbsp. finely chopped celery
1 qt. milk
¼ c. melted margarine or butter
3 Tbsp. all-purpose flour
¼ c. chopped parsley
➔Remove any pieces of shell or cartilage from crabmeat. Cook
onion and celery in margarine until tender but not brown. Blend in
flour and seasonings. Add milk gradually, stirring constantly: cook
until thick. Add crabmeat and heat. Just before serving, sprinkle
with parsley. Makes 6 servings.
Florida Department of Natural Resources - Cedar Keys to Good Cooking, Cedar Key, Florida ©1989