Day 21 of Thanks.............................Crab Bisque!

I'm so Thankful that my family loves my crab bisque and request it every Thanksgiving and Christmas!

Here is the recipe:  

• 4 tablespoons unsalted butter
• 1 small white onion and one small potato, finely chopped
• 6 celery ribs, finely chopped
• 6 scallions, thinly sliced
• 1/4 cup all-purpose flour
• 2 tablespoons Mashed Roasted Garlic
• 3 cups whole milk
• 1/8 teaspoon cayenne pepper
• Pinch of freshly grated nutmeg
• 1 cup heavy cream
• 1/2 to 1 tablespoon Tabasco
• Salt
• Freshly ground pepper
• 2 pounds jumbo lump crab or Dungeness crabmeat

• • How to Make It

    Step 1    

    In a large soup pot, melt the butter. Add the onion, celery, scallions   and cook over moderate heat until softened, 5 minutes. Stir in the flour and cook, stirring, for 2 minutes.  Simmer, stirring occasionally, until the broth is thickened and the vegetables are very tender, 15 minutes.

    Step 2    

    Add the roasted garlic and milk; bring to a simmer. Stir in the cream and Tabasco and bring to a simmer. Season with salt and pepper, then add the crab; simmer until hot. Serve the bisque with oyster crackers.

    Make Ahead

    The crab bisque can be refrigerated without the crab for up to 3 days. Reheat the bisque gently and then add the crab just before serving.  Serve with fresh crusty bread. 
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