Crab Bisque Chincoteague

1. 1

   Melt butter in a heavy 4-quart saucepan over medium heat. Stir in flour to make a roux.

2. 2

   Slowly add milk until it is well blended.

3. 3

   Stirring constantly, add cheese and cook until mixture thickens.

4. 4

   Reduce heat and add seasonings, sherry, cream, and parsley.

5. 5

   When mixture is thoroughly heated, add crab meat, stirring gently to keep lumps intact. Serve immediately in warm bowls and garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.