Crab Bisque Recipe
This crab bisque goes together quickly and tastes great! From the R. S. V. P. section of an April 1982 issue of Bon Appetit magazine. It was requested
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Whisk
- Wooden spoon
- Peeler
- Ladle
- Kitchen timer
Ingredients
- 3/4 cup butter
- 1 1/2 medium onions, peeled and minced
- 1 medium carrot, finely minced
- 1/2 stalk celery, finely minced
- 1 teaspoon flour
- 1 teaspoon chopped fresh parsley
- 1 teaspoon seafood seasoning
- 1/4 teaspoon celery salt
- 1/8 teaspoon white pepper
- 1 quart milk, heated (4 cups)
- 3 tablespoons madeira wine
- 1/2 lb lump crabmeat
- salt
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