Maryland Creamy Crab Bisque

Maryland Creamy Crab Bisque 

2 tablespoons butter

1 cup minced celery

2 (10 ounce) packages white sauce mix

2 cups half-and-half

1/3 cup dry sherry

12 ounces fresh lump crab meat

1 teaspoon Old Bay Seasoning

Salt and pepper, to taste

1 can chicken broth

In a 3-quart saucepan melt butter and sauté celery for 5 minutes or until soft. 

Stir in sauce mix. 

Gradually stir in half-and-half. Add sherry and broth. Stir over low heat until 
soup bubbles and thickens slightly. 

Stir in crabmeat; simmer 15 minutes longer.

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