our bisque thicker or thinner then the recipe calls for), add crab meat
rabmeat; cook, stirring occasionally, until crab is cooked through, 5 to
Remove all the crab meat from shells and set
he Soup:
1. Wrap crab shells in a tea towel
inutes.
Add milk and crab meat and heat the soup
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.
inally add your star ingredient - Crab and allow to come full
Make the roux by melting butter and saute onions and celery until tender.
Add 1 cup of chicken broth and let simmer for 10 minutes on medium.
Add ALL crab meat, oil and remaining chicken broth. Bring to a boil and then turn heat down and simmer for 5 minutes on medium.
Let cool and puree in a blender. If the mixture is too runny add more imitation crab and blend.
Reheat the puree mixture and add whipping cream. You should get a thick consistency after a couple of stirs.
Add hot sauce to your taste.
Serve with garlic bread.
In a 3-quart saucepan, saute mushrooms, onions and garlic in butter for 5 minutes.
Blend in flour and add stock, stirring until smooth while over medium heat 10 minutes.
Flake crab meat and remove cartilage.
Add crab meat and remaining ingredients and bring to a light boil, reduce heat and simmer 10 minutes.
Serve hot with crackers.
Add everything to sauteed onions.
Add crab last.
If you make it a day ahead, add crab before serving.
Can be frozen.
Put crab meat in a bowl, pour sherry over and let stand 1 hour.
Blend together tomato and green pea soups, cream, curry and paprika.
Heat slowly, but do not boil.
Add crab meat.
Reheat to boiling point (do not boil) and serve immediately.
.
Add salt, pepper, and crab boil to taste. (I think
inutes.
Add cream, crab, cajun seasoning, crab boil seasoning. Simmer another
Melt butter in large pot.
Add flour; blend.
Add onions.
Cook on low heat for 10 minutes.
Add crab meat, half and half, corn, potato soup, Worcestershire, mace and pepper.
Cook on low heat for 20 minutes.
Just before serving, add cheese, parsley and green onions.
Melt butter in large saucepan; stir in flour, salt and pepper. Add milk and bouillon gradually.
Cook, stirring over low heat until thickened.
Add crab meat, onion and parsley.
Cover and simmer over low heat 10 minutes.
Add cream.
Makes 6 servings.
Blend soups.
Stir in milk and cream; heat just to boiling. Add crab meat; heat through.
Add cooking sherry just before serving.
Float butter on top.
Makes 6 to 8 servings.
In 3-quart saucepan, melt butter over low heat.
Add celery and onion.
Cook until tender.
Stir in flour, thyme and pepper. Gradually add milk.
Stir constantly.
Add potatoes.
Bring to boil.
Simmer 15 minutes or until potatoes are tender, stirring occasionally.
Add crab substitute.
Heat 5 minutes more.
Enjoy!
Marinate crab in sherry overnight.
Next day, mix everything together and heat thoroughly.
Serves 4.
In a large saucepan, melt butter and saute onion.
Add the sherry (or wine) and cook until the liquid reduces by half.
Add the soups, lemon juice and half and half, blending well.
Add shrimp (or crab).
Heat thoroughly by do not boil.\tSprinkle with parsley before serving.
he milk, cream, and liquid crab boil. When the mixture begins