Dungeness Crab Bisque
  • 4 teaspoons butter
  • 1/2 cup onions, chopped
  • 1/2 cup celery, chopped
  • 2 Tablespoons flour
  • 1/2 teaspoons paprika
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 cups milk
  • 2 cups heavy cream
  • 1 pound crab meat, picked over
  • 1/4 cup sherry
  1. In a heavy 2 or 3 quart saucepan, melt the butter over moderate heat. When the foam begins to subside, add the onions and celery stirring frequently.
  2. Cook for about 5 minutes, until they are soft but not brown.
  3. Add the flour, paprika, salt and pepper and mix well.
  4. Then stirring the mixture constantly with a wire whisk pour milk and cream in a slow thin stream and cook briskly until the mixture comes to a boil and is smooth.
  5. Reduce the heat to low and simmer for about 3 minutes to get rid of any taste of raw flour.
  6. Stir in the crab meat and simmer for 2 to 3 minutes longer to heat it through.
  7. Add 1 tablespoon sherry, taste and as as much of the remaining sherry as you like.
  8. Serve the bisque at once.