July 14, 2017
Soups/Stews, Shellfish, Dairy,
Vegetables, Appetizers, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Winter, Hand Mix/Whisk, Stove Top, No Eggs, Wine more
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"Entered here for play in Culinary Quest #4 - Wales Region. This recipe is the finale of my goal to find as many Welsh recipes that celebrated their wealth of crab & their passion for it. I haven't tried this recipe, but see it as ideal for a starter course & esp so when served w/garlic buttered baguette bread or rolls. In just 20 min, this creamy restaurant-style crab bisque (finished off w/real dry sherry) will transport you to Welsh crab country right in your own kitchen & to the delight of your friends. ENJOY!"
In a lrg saucepan, melt butter & oil over a low heat. Stir in flour, salt, black pepper, onion & celery until combined (about 5 min).
Stir 3/4 cup of the evaporated milk & clam juice into the pan. Mix in crab meat. Turn the temp to med heat & continue stirring until the mixture thickens (about 10-15 min).
Blend the remaining evaporated milk & sherry into the mixture, cooking & stirring for another 2 min until heated through. Serve immediately.
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I love seafood and the chowders, this came together to make for a good seafood chowder for a light evening meal. I could only find an 8 ounce bottle of clam juice so next time around will assure to make a pot of my clam chowder at the same time. I didn't have the dry sherry which saw me sub equal potions of cooking sherry and dry white wine which I thought worked well but do now have sherry on my shop list.