Crab Bisque

• 3/4 cup butter
• 1 1/2 medium onions, peeled and minced
• 1 medium carrot, finely minced
• 1/2 stalk celery, finely minced
• 1 teaspoon flour
• 1 teaspoon chopped fresh parsley
• 1 teaspoon seafood seasoning
• 1/4 teaspoon celery salt
• 1/8 teaspoon white pepper
• 1 quart milk, heated (4 cups)
• 3 tablespoons madeira wine
• 1/2 lb lump crabmeat
• salt

1. Melt butter in medium saucepan over medium-high heat.
2. Add vegetables and saute until soft, about 8 minutes; do not brown.
3. Reduce heat to medium and add flour, whisking constantly until smooth.
4. Cook 5 minutes, whisking frequently.
5. Stir in parsley and seasonings.
6. Gradually add milk, stirring constantly.
7. Add Mareira, crab and salt to taste and simmer 15 to 20 minutes; do not boil.
8. If bisque is thicker than desired, stir in a little milk to thin; serve hot.

butter, onions, carrot, celery, flour, parsley, seafood seasoning, celery salt, white pepper, milk, madeira wine, lump crabmeat, salt

Taken from www.food.com/recipe/crab-bisque-371341 (may not work)