Crab Bisque

Recipe from

Oxmoor House


1/2 cup peeled and finely chopped cucumber
1/2 cup finely chopped onion
1/4 cup plus 2 tablespoons butter or margarine
1/2 cup all-purpose flour
1 quart hot Fish Stock
1 quart hot half-and-half
1 pound lump or flake crab meat, finely chopped
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon Rhine wine
Additional cucumber slices (optional)
Hot French bread (optional)


Sauté cucumber and onion in butter in a large Dutch oven until tender. Add flour, stirring until smooth. Cook 5 minutes, stirring constantly. Gradually add fish stock; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in half-and-half, crab meat, salt, and pepper. Remove from heat; cover and chill thoroughly.

Stir in wine just before serving. Serve chilled in individual soup bowls. Garnish with cucumber slices, and serve with French bread, if desired.