Ingredients

Instructions

  1. Place half the crab meat in the vermouth in a blender and liquify it; set aside.
  2. Saute the celery and onion in butter in a large soup pot until barely tender.
  3. Add the flour and cook for 1 minute, stirring.
  4. Gradually blend in the milk; continue cooking over low heat until creamy white sauce forms.
  5. Add the liquified crab mixture, the remaining crab meat, the broth, mustard, salt, pepper and sherry.
  6. Bring the bisque to serving temperature; garnish with parsley.