Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Maryland Crab Bisque
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- #46464
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons butter
1 cup minced celery
2 packages (10 ounce size) white sauce mix
2 cups half and half
1/3 cup dry sherry
12 ounces crab meat (fresh, frozen or canned)
salt and pepper, to taste
1 can (13.75 ounce size) chicken broth
directions
In a 3-quart saucepan melt butter and saute celery for 5 minutes or until soft. Stir in sauce mix. Gradually stir in half and half.
Add sherry and broth. Stir over low heat until soup bubbles and thickens slightly. Stir in crab meat; simmer 15 minutes longer.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
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