Crab Bisque
INGREDIENTS
6 tablespoons butter
4 tablespoons red pepper
4 tablespoons finely chopped onion
2 scallions, chopped
3 tablespoons chopped parsley
1½ cups of sliced mushrooms
2 tablespoons flour
1 cup whole milk
1½ cups half-and-half
Dash white pepper
Dash pepper sauce
1 teaspoon salt
3 tablespoons dry sherry
1½ cups crab meat (that’s the original spec but one can never have too much crab meat)
Serves 4
It must be confessed that in its essence this recipe derives from a now-tattered 1979 calendar in our cookbook cupboard. It has survived as a favorite for nearly three decades and remains a staple both for a simple dinner and an elegant first course for company. We tried it with the 2005 Chardonnay. Happily, the bisque and the wine brought out the best in one another.
DIRECTIONS
Heat 4 tablespoons of the butter in a skillet; add the red pepper, onion, scallion, mushrooms and parsley. Sauté until soft, five minutes or so. Heat the remaining 2 tablespoons of butter in a saucepan, then stir in flour. Add milk and stir until smooth and thickened. Stir in salt, pepper and pepper sauce. Add sautéed vegetables and half-and-half. Bring to a boil, stirring constantly. Reduce heat, add the crab meat you haven’t already eaten and simmer uncovered for five minutes. Just before serving, stir in sherry.