Creamy Crab Bisque

Course : Bisques
Serves: 1
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2 small shallots
5 small scallions
4 tablespoons unsalted butter
1/4 cup flour
3 cups milk
1/2 cup half and half
1 cup heavy cream
1/4 teaspoon white pepper
1/2 teaspoon ground mace
1 teaspoon paprika
1/8 Teaspoon hot pepper sauce
1 pound lump crabmeat
1/8 Teaspoon salt and black pepper

Preparation / Directions:

Saute shallots and scallions in butter over medium heat until softened. About 2-3 minutes. Blend in flour. Cook 4 minutes. Slowly stir in milk, half and half and cream. Cook just until warm stir occasionally. Stir in white pepper, mace, paprika and Tabasco. Gently stir in crabmeat. Heat, do not let boil, and serve hot. Approximately 5-7 minutes.

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