Serves: 4
Total Calories: 660
1. In a small skillet over medium heat, saute mushrooms, green pepper, onion, green onion and parsley in 4 tablespoons of the butter for 5 minutes or until tender set aside.
2. In a large saucepan over medium heat, melt remaining 2 tablespoons butter. Stir in flour. Cook and stir for 1 to 2 minutes. Add 1 cup of the heavy cream. Stirring over medium heat, bring to a boil and boil until thickened. Stir in salt, white pepper and hot pepper sauce.
3. Add half-and-half, remaining 1/2 cup heavy cream and sauteed vegetables. Stirring over medium heat, bring to a boil reduce heat to low. Add crab and shrimp simmer, uncovered, for 5 minutes or until heated through (do not boil).
4. Stir in sherry just before serving,
Note: For a slightly thicker bisque, use 3 tablespoons almond flour.
This Crab Meat Bisque recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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