*  Exported from  MasterCook  *

                        Crabmeat Bisque Cardinale

Recipe By     : The Junior League of New Orleans, La.
Serving Size  : 8    Preparation Time :0:00
Categories    : Bisque

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   butter
   3      tablespoons   onion -- grated
   6      tablespoons   flour
     1/2  teaspoon      dry mustard
   4      cups          half and half cream -- warmed
   2      cups          whole milk -- warmed
   2      tablespoons   catsup
   1 1/2  teaspoons     tomato paste
   2      teaspoons     fresh parsley -- chopped
   1      pound         lump crabmeat
   2      tablespoons   dry sherry
   2      teaspoons     Worcestershire sauce
     1/4  teaspoon      Tabasco sauce
   2      teaspoons     salt
                        white pepper -- to taste

Make a day ahead. In a heavy pot, melt butter.  Add onion and saute 5 minutes.
 Stir in flour and cook 2 minutes.  Add mustard and stir well.  Lower heat and whisk in milk,
 cream, and catsup.  In a small bowl, add 1/4 cup cream mixture to tomato paste; stir until
 smooth.  Return this mixture to pot and stir in parsley, crabmeat, sherry, Worcestershire sauce,
Tabasco, salt, and pepper. When cool, refrigerate.  May be served hot or cold. 

                   - - - - - - - - - - - - - - - - - -