Crabmeat Bisque Cardinale

Recipe Ingredients

6 tablespoons	90ml	Butter
3 tablespoons	45ml	Grated onion
6 tablespoons	90ml	Flour
1/2 teaspoon	2.5ml	Dry mustard
4 cups	948ml	Half-and-half cream - warmed
2 cups	474ml	Whole milk - warmed
2 tablespoons	30ml	Catsup
1 1/2 teaspoons	7.5ml	Tomato paste
2 teaspoons	10ml	Chopped fresh parsley
1 lb	454g / 16oz	Lump crabmeat
2 tablespoons	30ml	Dry sherry
2 teaspoons	10ml	Worcestershire sauce
1/4 teaspoon	1.3ml	Tabasco sauce
2 teaspoons	10ml	Salt
		Freshly-ground white pepper - to taste

Recipe Instructions

Make a day ahead. In a heavy pot, melt butter. Add onion and saute 5 minutes. Stir in flour and cook 2 minutes. Add mustard and stir well. Lower heat and whisk in milk, cream, and catsup.

In a small bowl, add 1/4 cup cream mixture to tomato paste; stir until smooth. Return this mixture to pot and stir in parsley, crabmeat, sherry, Worcestershire sauce, Tabasco, salt, and pepper.

When cool, refrigerate. May be served hot or cold.

This recipe yields 8 servings.

Source:
Undocumented, but from the WWW

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