Crab Bisque was my fourth and last soup to create this week. This recipe can be made with either crab or lobster. The key to a good Crab or Lobster Bisque is using fresh Crab or Lobster. If you must use canned crab, rinse it first. I have had Lobster Bisque many times in restaurants but never Crab Bisque. I like Lobster Bisque so much that my sweet mother-in-law occasionally brings me a container of it made by Panera Bread. They actually sell it at the grocery store in the town where she lives. This recipe is not cheap to make. We paid $20.00 for 1 pound of crab. If you want to, you can use a half pound of crab instead of a pound. I just like a lot of crab in mine. I do not like cooking with wine, so you will not find any wine in this recipe. Most bisque recipes call for wine. If you want to add some, about 1/4-1/2 cup should work just fine.

Crab or Lobster Bisque

• Servings: 4-6
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Ingredients

2 Tbls butter

1 medium onion, diced

1 cup carrots, diced

4 Tbls flour

4 Tbls butter

2-14 oz. cans chicken broth

3 Tbls tomato paste

2 cups heavy cream

1 tsp Worcestershire sauce

1/2 tsp pepper

1/2 tsp salt

1# crab chunks

Directions

In a large pot, melt 2 Tbls of butter with the onion and carrots. Cook on medium heat until veggies are soft. Remove from the pot to a small bowl and set aside. Put 4 Tbls of butter into the same pot. When butter melts sprinkle flour over butter to make a roux. Quickly use a whisk and whisk the butter and flour together. Continue to cook and whisk constantly until the roux becomes a light brown, being careful not to burn it. Carefully whish in chicken broth. Add veggies and bring to a boil. Reduce heat to a simmer and simmer for 1/2 hour with a lid. In a small bowl combine cream, Worcestershire sauce, pepper, salt and crab. Set aside. Remove lid  from the pot and whisk in tomato paste so there are no clumps. Stir in crab mixture, continue to simmer for 5-10 minutes and serve hot.

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