Recipe for cooking maryland crab bisque

Soups for Salads :: Chowders and Bisques

Maryland Crab Bisque

2 Tbsp. butter
1 C. minced celery
2 (10 oz.) pkg.s white sauce mix
2 C. half-and-half
1/3 C. dry sherry
12 oz. crab meat (fresh, frozen or canned)
Salt and pepper, to taste
1 (13 3/4 oz.) can chicken broth

In a 3-qt. saucepan melt butter and saut celery for 5 min. or until soft.

Stir in sauce mix. Gradually stir in half and half. Add sherry and broth. Stir over low heat until soup bubbles and thickens slightly.

Stir in crabmeat; simmer 15 min. longer.