Crab Bisque (pg. 79 under seafood)

½ cup finely shredded carrot

¼ cup finely chopped onion

¼ cup butter, melted

3 Tbsp. all purpose flour

2 cups chicken broth

4 cups half and half

2 cups crab meat, flaked

¼ cup dry sherry

1 teaspoon salt

Red and black pepper to taste

1/3 cup finely chopped water crest

Directions:

Sauté carrot and onion in butter in a skillet until tender. Reduce heat to low, add flour stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth: cook over medium heat, stirring constantly, until thickened and bubbly, add half-and-half and next 3 ingredients, stir well. Cook until thoroughly heated (do not boil) Stir in the rest of the ingredients and serve.

Submitted by: Ann Boy of Theta Chi Sorority