Crab Bisque

Ingredients

• 6 crabs, hard shelled, cleaned and cut into 24 pieces
• 1 1/2 gallons chicken stock
• 2 quarts half-and-half
• 1 lb butter
• 1 lb lump crabmeat
• 1 onion, diced
• 3 celery ribs, diced
• 2 cups flour

Directions

1. 1

   Melt butter in soup pot, add crabs and cook until crabs are dry.

2. 2

   Add onions and celery and cook until tender.

3. 3

   Add flour and blend the roux.

4. 4

   Add chicken stock and let simmer at least 30 minutes.

5. 5

   Heat half and half and blend in soup.

6. 6

   Strain soup, add lump crab meat and serve.