Title: Crab Bisque #2
Categories: Seafood
Yield: 20 Servings

6 Hard crabs; cleaned & cut
1 Onion; diced
1 lb Lump crabmeat
3 Ribs celery; diced
2 qt Half & half
1 lb Butter
2 c Flour
1 1/2 ga Chicken stock

Melt butter in soup pot; add crabs and cook until crabs are dry. Add onion
and celery; cook until tender. Add flour and blend the roux. Add chicken
stock; let simmer at least 30 minutes. Heat Half & Half; blend in soup.
Strain soup, add lump crabmeat and serve. Serves 20.

BROUSSARD'S

FRENCH QUARTER

NEW ORLEANS, LA

From . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.