Bisque of Crab Cardinal
- 1 medium-sized onion, minced
- Celery minced
- 3/4 cup shortening
- 3 heaping basting spoons flour
- 1/4 teaspoon white pepper
- 2 teaspoons paprika
- 1 pint tomato juice
- 2 1/2 quart good stock
- 2 bottles strained clam bouillon
- 1 pound crab meat
Saute the onion and same amount of young celery slowly in the shortening until done, without browning; add the flour and cook well; stir in pepper and paprika. Slowly add tomato juice, stirring as it thickens; add stock, clam bouillon and crab meat and simmer until he mixture has the right flavor; strain, saving half the crab meat until well done, add minced sauteed fresh mushrooms if your little heart desires.
Submitted by May 24, 2009
15 min
30 min
45 min