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Crab
Bisque
Hot Soup - makes 6 servings
- 2 tablespoons Butter
- 1 tablespoon minced Shallots
- 2 tablespoons Flour
- 2 cups Chicken Broth
- 1/4 cup Tomato Paste
- 2 cups Heavy Whipping Cream
- 1 pound Dungeness Crab Meat
- 2 tablespoons Sour cream
- 1 tablespoon chopped
In a stock pot, over medium heat,saute the shallots in
butter for 2-3 minutes, or until soft. remove from heat & stir
in flour until blended. Return to heatand cook until mixture
is bubbly (1-2 minutes). Gradually add the chicken broth, then
the tomato paste. Whisk until smooth. Add the whipping cream
and crab. Bring to a boil; reduce heat to a simmer. Cook 3-4
minutes and serve with sour cream and a sprinkling of parsley.
Makes 6 servings.
Recipe from
Oregon Crab
Commission
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