Spicy Crab Bisque
Ingredients
| 4 tbs butter | ||
| 1 lb lump crab meat | ||
| 2 tbs flour | ||
| 2 cups heavy cream | ||
| 2 cups milk | ||
| 1/2 cup dry sherry or Cognac | ||
| 1 tbs thinly sliced scallions for garnish | ||
| 2-4 tsp cayenne pepper | ||
| 1 tsp anchovy paste | ||
| kosher salt and white pepper to taste | ||
| 1 cup fish stock or clam juice |
- Melt the butter in a saucepan over low heat,
- Add the flour and cook slowly for 10 minutes, stirring frequently.
- In a clean sauce pan heat the cream and milk, then add the fish stock.
- Stir in the sherry or Cognac, chives, cayenne and anchovy paste, then pour into the crab mixture.
- Season with salt and pepper and heat thoroughly, being careful not to let the bisque come to a boil.
- Add the crab meat and heat through.
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