Cornerstone Crab Bisque

Yield: 1 serving ( Serving Size: servings )
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  • ! cup butter plus 1/2 c butter
  • 1 cup finely chopped green
  • pepper
  • 1 cup finely chopped onion
  • 4 green onions, chopped
  • 6 cups sliced mushrooms
  • 1/2 cup flour
  • 4 cups milk
  • 4 tsp salt
  • 1/2 tsp pepper
  • 6 cups half & half
  • 2 lbs crab meat
  • 3/4 sherry


  1. Melt 1 cup butter in large skillet. Add green pepper,onion,green onion, & mushrooms and saute until soft. Heat remaining 1/2 cup butter in large saucepan; stir in flour. Add milk & cook, stirring, until thickened & smooth. Stir in salt & pepper.
  2. Add sauteed vegetables & half-and-half. Bring to boil, stirring. Reduce heat & add crabmeat. Simmer, uncovered, about 5 min. Add Sherry.
  3. (May substitute cooked, shrimp to make Shrimp Bisque. Restaurant used frozen smow crab, thawed but not drained)
December 2012

This recipe is a personal recipe added by kathy1220 and has not been tested or endorsed by MyRecipes.

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