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Crab Bisque




Source of Recipe


Nancy


2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon sweet paprika
1 teaspoon chicken "Better than Bouillon" soup base
2 tablespoons finely chopped onion
1 hard boiled egg yolk, mashed
1 1/2 cups half-and-half cream
1/2 pound pre-cooked crab
meat
1/2 cup white wine (I used dry sherry)

DIRECTIONS:
1. In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, paprika, bouillon granules, I use Better than Bouillon) onion and egg yolk. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
2. Blend the remaining half-and-half cream and wine into the mixture.

Pea pod Garnish...I used sugar snap peas and made a cut along the backside to open them up and fill with crab. On the underside I made an angle cut so I could perch them on the rim of the soup cup.