Crab Bisque from Mike Anderson's - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Crab Bisque from Mike Anderson's

Makes 16 10oz. servings

INGREDIENTS

1 lb. butter
1/2 tbsp Mike Anderson's Seasoning
1/2 tbsp Oregano
1 oz. chicken base
2 tbsp. cayenne
1 cup self rising flour
1 and 3/4 cup white wine
4 and 1/2 quarts half & half
3 and 3/4 lbs. lump crabmeat

PROCEDURE

Combine butter and half and half and cook at low boil until it reaches 140 degrees. Do not bring to rolling boil. Add seasoning, oregano, cayenne and chicken base. Stir. Add flour and stir until dissolved. Add white wine and cook off. Add crab last so that they do not break up in the mixture.  Serve and enjoy.

 

 

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