|Print Maryland crab and seafood recipes from www.crabplace.com|
Crab-and-Leek Bisque Johnson Creek
Remove roots, tough outer leaves and green tops from leeks. Split leeks in half, wash and cut halves into thin slices. Melt butter in a Dutch oven over medium-high heat. Add leeks and garlic, and cook until tender. Add flour, stirring until smooth. Then cook 1 minute, stirring constantly. Gradually add broth and wine; cook over medium heat, stirring constantly, until mixture is thickened (about 4 minutes). Stir in half-and-half, crab meat and salt and pepper. Garnish with sliced leeks. Serves 6.
A bisque is a thick, rich soup, usually containing lobster, crab or crayfish. We suggest you serve it piping hot with cornbread on the side and make a meal of it.
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