Here's my updated recipe for crab bisque.
1/2 gallon whole milk
5 oz. dry sherry
tbsp. Tabasco
3/4 cup chicken stock
2 tsp. black pepper
2 tsp. celery salt
2 cans chopped tomatoes (optional)
8 tsp. chicken base
2 onions, minced
1/2 lb. butter
1 1/2 cup flour
small can tomato paste (optional with chopped toms)
1/2 lb. crab meat, picked for shells
In first pot, add all the first set of ingredients except milk. Bring to a boil. Simmer for 5 minutes, make sure base has completely dissolved. Add milk and return to slow boil.
In second pot, melt butter and sauté onions about when you add milk to the first pot. Cook onions until tender then add flour and tomato paste (optional). Mix completely. When first pot starts to boil, slowly add contents of first into second mixing thoroughly each time you add liquid. Use a stiff whisk. When all liquid is incorporated season to taste with salt and pepper. Add crab meat or other seafood and 1/4 cup minced parsley.
