Lou's Crab Bisque

1. 1

   Make a roux in a small saucepan.

2. 2

   Melt butter over low heat, stir in flour and cook until pale gold.

3. 3

   Set aside.

4. 4

   Heat the oil in a medium saucepan; saute carrots, onions, celery, scallions, and garlic until tender.

5. 5

   Add tomatoes, hot sauce, and tomato paste.

6. 6

   Simmer for 20 minutes or until vegetables are tender.

7. 7

   While vegetables are cooking, combine water and crab base.

8. 8

   When vegetables are tender, add the water and crab base mixture.

9. 9

   Bring to a boil and add the imitation crab.

10. 10

    Bring to a second boil and remove from heat.

11. 11

    Puree in batches in a blender (you could use a food processor but it won't be as smooth).

12. 12

    Return puree to the saucepan and reheat.

13. 13

    Stir in cream and sherry.

14. 14

    Cook until the alcohol in the sherry had steamed out.

15. 15

    Serve garnished with parsley.

* Per serving · 4 servings · Values may vary.