Saturday, April 29, 2006

And the lunch special for today

Will be Crab Bisque. The chef will be using an old-Candler* family classic.

8 Ounces of flaked crab meat
1 small onion, minced
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
a dash of pepper
1/8 teaspoon celery salt
1 cup Sprite
3 cups milk.

You drain the crab meat and reserve the liquid. In a 2 quart saucepan, melt the butter and saute the onion until transparent. Stir in the flour, salt, pepper and celery salt. Cook, stirring constantly, until well blended and bubbling.

Remove from the heat and gradually stir in the Sprite and milk. Bring to boil and boil for 1 minute, stirring constantly.

Stir in the crab meat. Add the reseved liquid and head to serving temperature.

Serve with saltines or oyster crackers.

I made this once before, about six or seven years ago. It's not a bad side dish, but it's not really main dish fare. Hopefully it will taste as good this time.

* the recipe is taken from "Classic Cooking With Coke," by Elizabeth Candler Graham (great great grandaughter of Asa Griggs Candler, founder of Coca-Cola) and Ralph Roberts. I highly recommend buying this book for any Coke connisseur.


Michelle said...

I dunno Steve, Sprite?? Does the sweetness become overpowering?

Steve said...

That's where the saltines/oyster crackers come in. It helps counteract the sweet.

Bookworm said...

I'm no crab fan, but that actually sounds almost good enough to eat!

Weary Hag said...

If only I ate crab ...

(last time I tried it, I broke out in hives all over soooo, no thank you)