Step 1: For the lemon blend:Combine all ingredients in a small food processor or grinder. Process until finely and evenly chopped. Store on an airtight container.
Step 2: For the bisque:Melt 1/4 cup of butter in a large saucepan over medium heat; add onion and next 4 ingredients. Cook stirring until tender. Remove from pan and set aside.
Step 3: Melt remaining butter in same saucepan over medium heat add flour stirring until smooth. Cook one minute.
Step 4: Gradually stir in milk. Cook over medium heat stirring constantly until thickened and bubbly. Stir in Sherry, lemon blend, hot sauce and half and half.
Step 5: Reduce heat; stir in crab meat and cook for 5 minutes stirring often.
Step 6: Add saved vegetables, stir well and serve immediately.
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