Sherried Crab Bisque
Epicurious Editor
Make Ahead: The bisque can be prepared up to 1 day ahead and reheated. Add the crab just before serving.
ingredients
- 6 tablespoons (3/4 stick) unsalted butter
- 1 large onion, finely chopped
- 1 medium celery rib, finely chopped
- 1/3 cup plus 1 tablespoon all-purpose flour
- Two 13 3/4-ounce cans reduced-sodium chicken broth
- Two 8-ounce bottles clam juice
- 1/2 cup dry sherry
- 1 1/2 tablespoons tomato paste
- 1 pound fresh crabmeat, picked through for cartilage and shells
- 3/4 cup heavy cream
- Salt and hot red pepper sauce, to taste
- Chopped fresh parsley, for garnish
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