In a dutch oven saute the onions celery and green pepper in margarine until tender. Add onion and celery and cook until soft about 5 minutes. 8 add two thirds of crab meat then purée. Stir in garlic bay leaves cayenne pepper cajun seasoning salt and pepper. Melt the butter in a pan.
Cook 1 minute longer. My opinion is that it is superior to all other crab meat and it s always a good thing when you can find a great deal at your wholesale warehouse club. In a large soup pot over medium heat melt the butter. Dived the brandy among four heated soup bowls. But our crab crack was with alaskan king crab.
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Ladle in the bisque. Using premade lobster glace adds all of the intense seafood flavour without the hours of toil. Add about two thirds of the crab meat to the soup. Heat butter in a large pot over medium heat. Bring the bisque back to a simmer mix in the reserved sliced crab cream salt and pepper and heat through 3 4 minutes.
I always stick to sweet vidalia onion. In a large sauce pan add olive oil onions celery and garlic. Add cream and gently heat soup until it is hot enough for serving. In a large heavy pot over medium heat heat butter. Add butter and melt then add flour salt and pepper and make a roux.
Whisk in the flour to make a white roux. Whisk in the flour to make a white roux. I always stick to sweet vidalia onion. Ladle in the bisque. Add the potatoes and milk.
Add butter and melt then add flour salt and pepper and make a roux. Cook 1 minute longer. Heat on medium until onions are translucent. In a dutch oven saute the onions celery and green pepper in margarine until tender.
