Seafood is a big part of Louisiana menu. Today I am sharing a family favorite : Crab Bisque without corn add but lots of cream :
Blue Crab (March-June)
In the Gulf, you’ll find more than 60 types of crab, with four main types available at restaurants and seafood stores. Gulf Crab are in season all year long, but spring months are their peak season.
- 6 hard crabs ( cleaned and cut)
- 1 onion /diced
- 1 lb lump crabmeat
- 3 ribs celery /diced
- 2 quarts of half/half
- 1 lb butter
- 2 C flour
- 1 1/2 gal chicken stock
Melt Butter in soup pot-add carbs and cook until dry. Add onion and celery until tender. Add flour and blend the roux. Add chicken stock and cook at least 30 minutes. Heat half/half and blend into soup. Strain and Add crabmeat.