Crab Bisque

1/2 cup chopped onion
1/2 cup sliced celery
1/4 cup of butler
1/2 cup of flour
4-1/2 cups water
1 chicken bouillon cubes
1 tbs ketchup
1 bay leaf
1 tsp seasoned salt
1-1/2 cups crabmeat juice
1 cup undiluted evaporated milk

Saute onion and celery in butter in large saucepan. Stir in flour. Gradually stir in water. Add bouillon cube, ketchup, bay leaf and seasoned salt. Heat to boiling; reduce heat and boil gently 5 minutes. Add crab meat and juice; stir to break up crab meat, Boil gently 5 minutes. Discard bay leaf. Stir in evaporated milk. Reheat to serving temperature do not boil.

Add some creamed corn if you want "crab and corn" bisque.

Makes 7-1/2 cups

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Cajun Country -- New Iberia, Louisiana