Total Calories: 129
Remove any remaining shell or cartilage from crabmeat. 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 crabmeat and heat. Just before serving, sprinkle with parsley.
This Crab Island Bisque recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.
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