MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crab Bisque
Categories: Soups, Seafood, Wine, Chilies, Citrus
Yield: 4 Servings

1 c Onion; minced
1 c Carrot, minced
2 tb Minor's Crab Base
+=IN=+
3 c Water
4 tb Flour
6 tb Butter
1 c Heavy (whipping) cream
1/2 c Tawny port
1 tb Lemon juice
1 ts Worcestershire sauce
1/2 ts Cayenne pepper
Salt
13 oz (2 cans) Crab meat
Scallion tops; chopped,
- garnish

Saute onion and carrot in 2 tablespoons butter until
soft. Set aside.

In 4 quart saucepan, melt 4 tablespoons butter and add
flour, whisking constantly over medium heat until roux
becomes light brown (about 5 minutes). DO NOT BURN!

Slowly add crab broth, whisking constantly to ensure
mixture stays smooth.

Add onions and carrots, cover, and simmer for 1/2 hour.

Add cream, wine, lemon juice, Worcestershire sauce,
cayenne pepper, salt, and lobster or crab and simmer an
additional 5 to 10 minutes.

Garnish with fresh minced chives if desired.

Uncle Dirty Dave's Kitchen

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