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Oregon Seafood Recipe 

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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