Spicy Crab Bisque

• 4 tablespoons unsalted butter
• 1 small 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 tablespoons Mashed Roasted Garlic
• 3 cups whole milk
• 2 tablespoons dry sherry
• 1 tablespoon ketchup
• 1 teaspoon tomato paste
• 1/4 teaspoon sweet smoked paprika
• 1/8 teaspoon cayenne pepper
• Pinch of ground cloves
• Pinch of ground mace
• Pinch of freshly grated nutmeg
• 1 cup heavy cream
• 1/2 to 1 tablespoon Tabasco
• Salt
• Freshly ground pepper
• 2 pounds jumbo lump crab or Dungeness crabmeat
• Oyster crackers, for serving

1. In a large soup pot, melt the butter.
2. Add the onion, celery, scallions and bay leaves and cook over moderate heat until softened, 5 minutes.
3. Stir in the flour and cook, stirring, for 2 minutes.
4. Gradually whisk in the chicken broth and bring to a boil.
5. Simmer, stirring occasionally, until the broth is thickened and the vegetables are very tender, 15 minutes.
6. Add the roasted garlic and milk; bring to a simmer.
7. Stir in the sherry, ketchup, tomato paste, paprika, cayenne, cloves, mace, nutmeg, cream and Tabasco and bring to a simmer.
8. Season with salt and pepper, then add the crab; simmer until hot.
9. Discard the bay leaves.
10. Serve the bisque with oyster crackers.

unsalted butter, white onion, celery, scallions, bay leaves, allpurpose, chicken broth, garlic, milk, sherry, ketchup, tomato paste, sweet smoked paprika, cayenne pepper, ground cloves, ground mace, nutmeg, heavy cream, tabasco, salt, freshly ground pepper, jumbo lump crab, oyster crackers

Taken from www.foodandwine.com/recipes/spicy-crab-bisque (may not work)