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Crab Bisque

1 1/2 cups fresh crabmeat
6 Tbsp butter
4 Tbsp onion, finely chopped
1 scallion, chopped
2 Tbsp chopped parsley
1 1/2 cup mushrooms, freshly sliced
2 Tbsp flour
1 cup of milk or a little more if needed
1 tsp salt
1/8 tsp white pepper
1 1/2 cup of half and half
3 Tbsp dry sherry
dash of hot sauce
4 Tbsp green pepper, finely chopped

Melt 4 Tbsp butter in skillet. Add the green pepper, onion, scallion,
parsley, mushrooms, and saute until all vegetables are soft --
about 5 minutes. In another large sauce pan, melt the remaining
butter. Add flour and stir well. Add milk and cook until smooth
and thick. Add salt, pepper, and the vegetable sauce from the
skillet and the half and half. Bring to a boil. Reduce heat and
stir. Add the crabmeat and simmer uncovered for 5 minutes. Just
before serving, add sherry and stir.

NOTE: You can sub crabmeat with lobster--using the same measurements
as the above recipe. For shrimp--use 2 cups of small shrimp.

Great with a tiny layer of cheddar cheese on top or green tops
from fresh chives--chopped


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