About     FAQ     Contact      Advertise With Us      Press   

Open in new window to print

Category: Soup

Title: Creamy Crab Bisque

Ingredients

1/4 c chopped onion
2 T margarine or butter
3 T flour
Dash Pepper
1/2 c of Bastress Mountain White
2 (6 1/2 ounce) cans of crab meat, drained, reserving the liquid
2 c (1 pint) half-and-half
1 egg yolk
Paprika, optional

Substitute Vidal or Riesling for the Bastress Mountain White

Directions

1. In medium saucepan, cook onion in margarine until tender. 
2. Gradually stir in flour and pepper; add wine and reserved crab liquid. 
3. Cook and stir until thickened; remove from heat. 
4. Blend half-and-half with egg yolk; stir in wine mixture along with crab meat.
5. Heat through (do not boil). 
6. Garnish with paprika if desired. 

Refrigerate leftovers.

Makes about 1 quart.

Provided by Bastress Mountain Winery, Williamsport, Pennsylvania


info@winetrailtraveler.com            Sitemap                      Privacy Policy

Copyright: Terry and Kathy Sullivan 2006-2014