Sunday, January 30, 2011

Crab Bisque

2 C crab meat

2 quarts vegeatble broth
2 C water
1 small onion, chopped
4 stalks celery, chopped
2 medium potatoeds, peeled and chopped
2T dried  Italian parsley
1/2 tsp.  dried Coleman's  mustard
2 tsp. prepared mustard
4 T chopped pimento
 1/2 teaspoon coarse ground pepper
 4 fresh  bay leaves
1 C pureed tomato sauce
1 C heavy cream
1/2 cup unsalted butter
 1/4 teaspoon thyme
 1/2 teaspoon basil
 1/4 teaspoon marjoram
2 T Old Bay seasoning

In a stockpot, place the butter and melt it. sautee the vegetables until they are softened. Add seasonings. Add broth and water. Cook on a low simmer for 8 hours. Thirty minutes before serving add the crabmeat and heavy cream. Heat through and serve.

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