For a shrimp bisque, replace crab with 1 1/2 cups cooked, peeled and cleaned shrimp.
6 tablespoons butter, divided
1/4 cup green pepper, finely chopped
1/4 cup onion, finely chopped
1 green onion, chopped
2 tablespoons fresh parsley, chopped
1 1/2 cups sliced mushrooms
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon hot pepper sauce
2 cups half-and-half
1 1/2 cups cooked crabmeat
Optional: 3 tablespoons dry sherry
Garnish: additional chopped green onion
How to Make It
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.