Ingredients
- BISQUE
- 1/2 cup butter, divided
- 1/2 cup yellow onion, chopped
- 1/2 cup green bell pepper, chopped
- 2 green onions, finely chopped
- 1/4 cup fresh parsley, chopped
- 8 ounces fresh mushrooms, chopped
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon hot sauce
- 3 cups half and half
- 1 pound fresh crab (lump crabmeat drained and picked)
- 1/4 cup dry sherry
- LEMON BLEND - use 1 1/2 tablespoons
- 3 tablespoons lemon rind, grated
- 2 tablespoons kosher salt
- 1 bay leaf
- 1 teaspoon celery seed
- 1 teaspoon ground coriander
- 1/4 teaspoon fresh coarse ground black pepper
How to Make
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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.
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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.
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Step 3: Melt remaining butter in same saucepan over medium heat add flour stirring until smooth. Cook one minute.
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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.
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Step 5: Reduce heat; stir in crab meat and cook for 5 minutes stirring often.
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Step 6: Add saved vegetables, stir well and serve immediately.
Tips & Variations
- Small food processor or grinder
- Large saucepan
We hope you enjoy this recipe!
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