Crab Bisque

Makes about Two Gallons

This is one of my all-time favorites.  I will warn you that this bisque is very rich and a cupful goes a long way.   This recipe makes TWO GALLONS, although I usually half it.  It also freezes very well.  Just defrost and thin with beer if it's a little thick.  Yes, beer.

Ingredients

• 4 cups chopped celery, including leaves
• 2 cups chopped onions
• 1 cup (2 sticks) butter
• Six 8-ounce packages cream cheese, softened
• Five 14 ounce cans chicken broth
• 3 pounds crab meat, drained *
• ¾ cup Old Bay Seasoning™ **
• 2 quarts Half & Half
• ½ cup dry sherry (cooking sherry)
• Sprigs of parsley for garnish

*I find the 16oz. cans of crab claw meat in the meat department of my grocery store, usually with the filets of real fish and shrimp.  You can also find smaller cans near the canned tuna.

**I suggest starting out with less Old Bay and working up to ¾ cup.  It gives the bisque a good back-of-the-throat burn so be careful.

Directions

In a heavy stock pot or Dutch oven, melt butter.  Over medium heat, add celery and onions.  Cook until onions become transparent.

Add chicken broth and cream cheese.  Stir often until cream cheese, broth and vegetables are blended.

Add crab meat, Half & Half and Old Bay Seasoning™.  Use a blender stick and puree all the ingredients.

Bring mixture to a simmer, stirring often.  Be careful not to scorch the bisque

Pour sherry into bisque and stir.  Garnish with sprigs of parsley and serve!