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1/2 cup butter or margarine
1/2 cup flour
4 ribs celery, chopped
1 large onion, chopped
1 cup boiling water
2 cups milk
3 chicken bouillon cubes
Dash of ground cloves
1/4 tsp. garlic salt (approximately)
Pepper to taste
Tabasco to taste
1 Tbsp. Worcestershire sauce
1 (8-ounce) can tomato sauce
1/4 of a whole bell pepper
1 bay leaf
2 cups (or more, to taste) cleaned crab meat
1 pint whipping cream
Sherry, if desired
Chopped green onion (garnish)
In a large, heavy Dutch oven, make a light roux by stirring butter
and flour over medium-high flame until light brown. Add celery and
onion and cook until soft. Add water, milk, bouillon cubes, cloves,
garlic salt, pepper Tabasco, Worcestershire sauce, tomato sauce,
bell pepper and bay leaf. Simmer 1 to 2 hours, or more. Remove
bell pepper and bay leaf. Skim oil from top. Add crab and heat
thoroughly. Before serving, add cream, (do not boil!), sherry, if
desired, and green onion garnish.
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Crab Bisque