King Crab Bisque - cooking recipe

Ingredients

8 tablespoons butter
8 tablespoons flour
3/4 teaspoon kosher salt
3/4 teaspoon fresh cracked pepper
2 garlic cloves, minced
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
3 tablespoons extra virgin olive oil
2 cups heavy cream
3 cups 2% low-fat milk
1 lb king crab meat
1/8 teaspoon paprika
1/4 cup fresh parsley
3 tablespoons sherry wine

Preparation

In a large sauce pan add olive oil, onions, celery and garlic.
Heat on medium until onions are translucent.
Add butter and melt, then add flour, salt and pepper and make a roux.
Once the rue is golden brown add the milk and cream; blend well.
Crumble crabmeat and add to the sauce pan. Slowly bring mixture to a boil and simmer for a few minutes.
Add the sherry and serve garnished with parsley and a dash of paprika.