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Crab Bisque Thirty-Seventh

Elizabeth on 37th is one of Savannah’s most popular restaurants, and its owner/chef, Elizabeth Terry, is one of the nation’s most publicized cooks.  She was one of Food and Wine’s 25 “Hot New Chefs,” and has been featured in Town and Country and Time, among other magazines.  Elizabeth creates all the recipes herself, and does much of the actual cooking while her husband Michael is chief host, wine steward, and worrier.  They make a great team.  Here is one of the Savannah restaurant’s specialties. 

6 tablespoons butter   
1 cup minced green onion   
1/2 cup minced celery   
1 tablespoon minced carrot   
6 tablespoons flour
2 1/2 cups milk     
2 1/2 cups chicken broth, preferably homemade
1/4 teaspoon nutmeg
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 cup cream
1/4 cup good sherry
1 pound claw crabmeat, picked over

Melt butter over low heat in saucepan.  Mince green onion, celery, and carrot in food processor.  Add to butter and cover.  Sweat until tender, about 5 minutes.  Whisk in flour and cook for 2 minutes to remove starchy taste.  Whisk in milk and broth.  Bring to a boil, whisking occasionally.  Add seasonings, cream, sherry, and crab.  Serve immediately.  Serves 12.

Contributed by Savannah Collection (Georgia)



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