Ledson Winery & Vineyards

Crab Bisque
paired with our California La Montagna

Ingredients
4 oz. unsalted butter
4 oz. all purpose flour
4 ribs celery, diced small
1 large onion, diced small
1 quart Fume (fish stock) chicken stock may be substituted
3 cloves garlic, minced
6 tomatoes, seeded and diced
salt and pepper to taste
2 Fresno chilis, minced
1 fresh bay leaf
2 cups cleaned Dungeness crab meat
1 cup heavy cream
2 oz. Sherry
1 bunch chopped green onion

Directions
In a large, heavy pot make a roux by stirring the butter and flour over medium heat. Cook the roux for about ten minutes until thoroughly combined. Add the celery, chilis, onion and tomato and cook until tender. Add the stock and bay leaf and simmer for 20 minutes. Remove the bay leaf and puree using a hand-held beurre mixer. Add the heavy cream and simmer again for 5 minutes. Add the crab and the sherry and continue cooking for another 5 minutes. Garnish with green onion. Serves 6.