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Maryland Crab Bisque
2 tablespoons butter
1 cup minced celery
2 (10 ounce) packages white sauce mix
2 cups half-and-half
1/3 cup dry sherry
12 ounces crab meat (fresh, frozen or canned)
Salt and pepper, to taste
1 (13 3/4 ounce) can chicken broth
In a 3-quart saucepan melt butter and sauté celery for 5 minutes or until soft.
Stir in sauce mix. Gradually stir in half-and-half. Add sherry and broth. Stir over low heat until soup bubbles and thickens slightly.
Stir in crabmeat; simmer 15 minutes longer.