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Crab Bisque


1 cup chopped onion
1 cup chopped carrots
4 tbs flour
6 tbs butter
1 cup whip cream
1/2 cup cooking sherry
2 ten ounce chicken stock
1 tbs lemon juice
1 tsp Worcestershire sauce
1 tsp old bay season or cayenne
1/2 lb fresh or frozen crab


Sauté carrots and onion in 2 tbs butter until soft.
Melt 4 tbs of butter add flour and make light brown roux be sure not to burn the roux. Add stock ,onion and carrots, simmer 1/2hour. Puree in Cuisinart until smooth
Return to pot add cream, sherry, lemon juice, Worcestershire and crab. Serve and top with chopped onion tops and dollop of sour cream. Serve six

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