King Crab Bisque

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Made this last night, it's very filling and rich, if you want it even richer and don't care about the carb increase use half-and-half in place of the milk--it's great either way.

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Steps

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In a large sauce pan add olive oil , onions , celery and garlic.

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Heat on medium until onions are translucent.

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Add butter and melt , then add flour , salt and pepper and make a roux.

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Once the rue is golden brown add the milk and cream.

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Blend well.

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Crumble crabmeat and add to the sauce pan.

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Slowly bring mixture to a boil and simmer for a few minutes.

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Add the sherry and serve garnished with parsley and a dash of paprika.

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Ingredients

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butter, flour, kosher salt, fresh cracked pepper, garlic cloves, onion, celery, extra virgin olive oil, heavy cream, 2% low-fat milk, king crab meat, paprika, fresh parsley, sherry wine