Crab Bisque

Place half the crab meat in the vermouth in a blender and liquify it.

Set aside.

Saute the celery and onion in butter in a large soup pot until barely tender.

Add the flour and cook for 1 minute , stirring.

Gradually blend in the milk.

Continue cooking over low heat until creamy white sauce forms.

Add the liquified crab mixture , the remaining crab meat , the broth , mustard , salt , pepper and sherry.

Bring the bisque to serving temperature.

Garnish with parsley.

lump crabmeat, vermouth, celery, onion, butter, all-purpose flour, milk, chicken broth, dry mustard, salt, white pepper, sherry wine, parsley