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Crab Bisque Chincoteague


4 tablespoons butter
4 tablespoons flour
4 cups milk
3/4 cup sharp cheddar cheese
2 teaspoons seafood seasoning
1/2 teaspoon lemon pepper
2 tablespoons cooking sherry
1 pint whipping cream
1 tablespoon chopped parsley
salt to taste
1 pound lump crab meat

Melt butter in a heavy 4-quart saucepan over medium heat. Stir in flour to make a roux. Slowly add milk until it is well blended. Stirring constantly, add cheese and cook until mixture thickens. Reduce heat and add seasonings, sherry, cream, and parsley. When mixture is thoroughly heated, add crab meat, stirring gently to keep lumps intact. Serve immediately in warm bowls and garnish with parsley.

Serves 6.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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