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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
