Blue
Crab Bisque
1 lb Florida blue crab meat
2 tbl onion, finely chopped
2 tbl celery, finely chopped
1/4 cup margarine or butter, melted
3 tbl all-purpose flour
1 tsp salt
1/4 tsp paprika
1/8 tsp white pepper
1 quart milk
1/4 cup Florida parsley, chopped
Remove any remaining shell or cartilage from crab meat. Cook
onion and celery in margarine until tender, but not brown.
Blend in flour and seasonings. Add milk gradually, stirring
constantly; cook until thickened. Add crab meat and heat.
Just before serving, sprinkle with parsley. Serves six
*
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Tampa Bay is the largest
open-water estuary in Florida, encompassing nearly 400 square
miles and bordering three counties-Hillsborough, Manatee and
Pinellas. The bay's sprawling 2,200 square mile watershed
covers a land area nearly five times as large. More than 100
tributaries flow into Tampa Bay. Manmade shipping channels
have been dredged to allow large ships safe passage to the
Port of Tampa and other bay harbors. The largest of these,
the main shipping channel, is 43 feet deep and 40 miles long.
