STONE CRAB BISQUE

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from Southern Living Magazine.

Ingredients
1/2 cup butter or margarine, divided
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
2 green onions, finely chopped
1 8 oz. pkg. fresh mushrooms, chopped
1/4 cup chopped fresh parsley
1/4 cup flour
2 cups milk
2 tsp. salt
1/4 tsp. pepper
1 tsp. hot sauce
3 cups half and half
2-1/2 cups stone crab claw meat (about 22 medium claws)
1/4 cup dry sherry
 
Directions
1. Melt 1/4 cup butter in Dutch oven over medium high heat; add chopped onion and next 4 ingredients and saute until tender.  Remove from stove; set aside.
2. Melt remaining 1/4 cup butter in Dutch oven over low heat.  Whisk in flour until smooth.  Cook whisking constantly 1 minute.  Gradually whisk in milk.  Cook over medium heat, whisking constantly until thickened and bubbly.
3. Stir n onion mixture, salt and next 3 ingredients.  Bring to a boil, stirring constantly.  Reduce heat and stir in crabmeat.  Simmer, stirring often, about five minutes.  Stir in sherry.
 
Notes:
Stone crab is in season from October 15 until May 15.  It can be ordered from Joe's Stone Crabs in Miami Beach at 1-800-780-2722. Market prices vary.
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Janalee Dambrosia

Member since Jun 2008

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