Recipe: Crab Bisque (using half and half)

CRAB BISQUE

2 tablespoons butter
2 tablespoons all-purpose flour
2 green onions, chopped
2 cups half and half
2 cups milk
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
White pepper to taste
Cayenne pepper, to taste
1 pound crabmeat, picked over for shells
4 tablespoons sherry

Melt butter in a heavy pot. Add green onions and saute until tender.

Whisk in flour until smooth. Whisk in milk and half and half and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Lower heat; season to taste.

Stir in crabmeat and sherry and cook over low heat until crab is heated through.

Makes 6 servings
From: SueA, CA - 08-25-97