|
  Gourmet Recipe
| | | Crab Bisque
| | Makes: about 8 first course servings or 6 entree servings
1/2 cup unsalted butter
1 bunch scallions, chopped
2 T. sweet paprika
2 T. tomato paste
1/2 cup flour
2 T. Worcestershire sauce
2 cups whole milk
2 cups heavy cream
8 ounces crab claw meet + 1 package "imitation" crab
1/2 cup dry sherry
Salt and pepper
In large pot suited for the Miele Induction cooktop, melt butter on 4. Stir in scallions and saute until soft (careful not to brown!). Add paprika and tomato paste and cook 3 minutes. Increase heat to 6, add flour and stire constantly to make a roux. Cook for 5 minutes. Slowly add Worchestershire sauce, milk and cream. Stir until slightly thickened, stirring constantly. Reduce heat to 3, add sherry, crab, imitation meat and simmer until heated through. Season with cayenne, salt and pepper. Serve immediately.
|
|
|
|
|
|
|
|
