Crab Bisque - cooking recipe

Ingredients

2 qt. milk
3/4 c. butter
2 tsp. crushed chicken bouillon
1 Tbsp. Old Bay seasoning
1 tsp. dry mustard
1 tsp. celery salt
1/2 tsp. white pepper
1/4 c. half and half
1/4 c. cornstarch
3 oz. cooking sherry (optional)
1 lb. backfin crab meat

Preparation

In a saucepan, heat the milk and butter and then add all the seasonings.
Dissolve the cornstarch in the half and half.
When the seasoned milk has come almost to a boil, stir in the cornstarch mixture and cook until the bisque has thickened.
Add the sherry (optional) and crab meat.
Serve hot.
Makes 3 quarts.