For a shrimp bisque, replace crab with 1 1/2 cups cooked, peeled and cleaned shrimp.
Gooseberry Patch DECEMBER 2010
Heat 4 tablespoons butter in a skillet over medium heat. Add next 5 ingredients and sauté until soft.
In a saucepan, heat remaining 2 tablespoons butter and stir in flour. Add milk and cook, stirring until thickened and smooth. Stir in salt, pepper and hot pepper sauce. Add sautéed vegetables and half-and-half.
Bring to a boil, stirring; reduce heat. Add crabmeat, simmer uncovered for 5 minutes. If desired, stir in sherry just prior to serving. Top with additional green onion.
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