Crab Bisque

Saute’ onion and celery in butter over medium heat until translucent. Add flour whisking till incorporated cook one minute and then lower heat to low and add heavy cream or half and half, while whisking. I use some of each so it’s not too rich. It just depends on your taste or your waistline and well, if you are eating this yumminess you are not going to care about your waistline. Simmer low for 5 minutes. (Do not let it bubble),

Add cream sherry, seasonings and lump crab meat. Heat through on low heat. Sometimes I add a chicken bouillon cube to this. We live on the East coast so we have Old Bay seasoning (so good) you can order it online or use seafood seasoning, but it makes the bisque perfect.

Serve with your favorite crackers.