Spicy Crab Bisque

Decadent with a kick - no apologies:
(12 servings)

4 T. butter*
1 small sweet* white onion, finely chopped
6 celery ribs, finely chopped
6 scallions, thinly sliced
2 bay leaves
1/4 cup all-purpose flour
5 cups low-sodium chicken broth
2 bay leaves
1/4 cup all-purpose flour
2 T. Mashed Roasted Garlic (recipe to follow)
3 cups whole milk
2 T. dry sherry
1 T. balsamic* ketchup
1 t. tomato paste
1/4 t. smoked paprika
1/8 t. cayenne pepper
Pinch of ground cloves
Pinch of ground mace
Pinch of freshly grated nutmeg
1 cup heavy cream
1/2-1T. Tabasco sauce
Kosher* salt and freshly ground pepper
2 lbs. jumbo lump crab or Dungeness crab meat, picked over for shell bits*
Oyster crackers for serving
Lemon wedges*

In a large soup pot, melt the butter. Add the onion, celery, scallions, and bay leaves and cook over moderate heat until softened, 5 mins. Stir in the flour and cook, stirring for 2 mins. Gradually whisk in the chicken broth and bring to a boil. Simmer, stirring occasionally, until the broth is thickened and the veggies are very tender, 15 mins. Add the roasted garlic and milk; bring to a simmer. Stir in the sherry, ketchup, tomato paste, paprika, cayenne, cloves, mace, nutmeg, cream and Tabasco and bring to a simmer. Season with S&P, then add the crab, simmer until hot. Discard the bay leaves. Serve the bisque with oyster crackers and a lemon wedge.

Mashed Roasted Garlic:
2 large heads of garlic, halved horizontally
1 t. EVOO
Kosher* salt and freshly ground pepper

Preheat oven to 300. Arrange the garlic cut side up on a sheet of foil and drizzle with olive oil. Season with S&P, and wrap up in foil. Roast the garlic for about 1 hour, until very soft. Let cool, then squeeze the garlic cloves out of their skins and mash. You can make this ahead: store in a jar, covered with oil, in the fridge for up to a week.

Grow "Duck Feathers" today (so stuff will just roll off your back).

And, have FUN!!

Love,

MM