• 2 tablespoons olive oil
  • ½ cup chopped onions
  • ¼ cup chopped celery
  • 2 cups shrimp, fish or vegetable stock
  • 1 large potato, diced
  • 1 bay leaf
  • 1 clove
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2-¼ cups milk
  • ⅓-½ lb. crab meat
  • white pepper


Sauté the onions and celery in the olive oil until clear. Add the stock, bring to a simmer, then add the potato, bay leaf and clove. Simmer for 1 hour.

Make a roux of the butter and flour, cooking for 2 minutes until a very light tan color. Do not cook too long and brown the flour. Add the milk, cook briefly to thicken, then stir into the stock mixture along with the crab meat, and 1/2 to 1 tsp of white pepper to taste.

Allow flavors to combine over low heat for a few minutes, and serve.

Seafood, Soups
MacGourmet downloadCrab Bisque. To import, drag image to your MacGourmet recipe box.