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
Cooking Time
Preparation Time :20 Min
Cook Time : 30 Min
Total Time : 50 Min
Ingredients
Serves : 6
1⁄2 butter
1⁄2 flour
14ounces chicken stock (homemade would be best)
2 tomato paste
2cups cream (heavy)
1⁄4 salt
1⁄4 pepper
3⁄4 sherry wine
1lb crabmeat (lump crab- blue crab)
Directions
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.
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.
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.
