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Crab Bisque

1 1/2 tbsp. butter
3 c. milk
2 tbsp. chopped celery
1/2 tsp. pepper
1 1/2 tbsp. flour
1 c. heavy cream
1/2 lb. can crab meat, flaked
2 tbsp. sherry


In the top of a double boiler melt the butter and stir in flour, slowly stir in milk over a low flame. When the mixture thickens add 1/2 of the cream, salt and pepper, stirring frequently. Just before serving add a little of heavy cream and sprinkle with paprika. Serve with soup crackers.


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