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Category: Soup

Title: Creamy Crab Bisque


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


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

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