Recipe: Crab Bisque II

Recipes using Old Bay Seasoning

• 2 oz Butter
• 2 oz King Arthur White Flour
• 1 tbsp minced green bell pepper
• 1 tbsp roasted pimento, sliced
• 1 tbsp green onion, minced
• 1 pint half and half
• 16 oz chicken broth
• 1 tbsp Old Bay Seasoning
• 1/2 tsp Cajun seasoning
• 1/4 lb lump crabmeat
• 4 tsp dry sherry

1. Heat chicken broth and half & half in separate pans over medium heat. Do not scald the half and half, but keep warm.
2. In another 1 quart non-stick saucepan melt the butter, then add flour and stir frequently for about 5 minutes until the begins to turn light brown.
3. Add the green pepper, pimento, white part of green onion, Old Bay and Cajun seasoning to the flour mix, and cook about 5 minutes over low heat to cook pepper and onion.
4. Add the chicken broth to the flour and seasoning mix about 1/3 at a time, stirring constantly. Cook for 10 minutes, then add the warmed half and half slowly, stiring constantly.
5. Allow to cook about 20 minutes to allow flavors to blend, then dish out into 4 bowls. Add to each bowl 1/4 of the crab meat, and 1 tsp sherry. Top with chopped tops of grean onions.