Crab Bisque Chincoteague
Steps
Melt butter in a heavy 4-quart saucepan over medium heat.
Stir in flour to make a roux.
Slowly add milk until it is well blended.
Stirring constantly , add cheese and cook until mixture thickens.
Reduce heat and add seasonings , sherry , cream , and parsley.
When mixture is thoroughly heated , add crab meat , stirring gently to keep lumps intact.
Serve immediately in warm bowls and garnish with parsley.
Ingredients
butter, flour, milk, sharp cheddar cheese, seafood seasoning, lemon pepper, cooking sherry, whipping cream, parsley, salt, crabmeat