WHISKEY PEPPER CREAM CRAB BISQUE
A true New England delight made with our Whiskey Pepper Cream Sauce for an unexpected peppery bite!
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
1 bottle Robert Rothschild Farm Whiskey Pepper Cream Sauce
1 Celery stalk, finely chopped
1 Tbsp. Garlic, chopped
2 (6 oz.) cans Crab meat, undrained
1 cup Clam juice
1/4 cup Flour
1/2 cup Whipping cream
1 tsp. Salt
Sauté celery and garlic in a sauce pan until celery is translucent. Whisk together clam juice and flour, add to pan stirring constantly. Drain one can of crab into the pan, set the crab meat aside for later. Add Whiskey Pepper Cream Sauce, then add the undrained can of crab and salt. Bring to a boil, then put in a blender or food processor and puree until completely smooth. Return to the pan, add remaining crab and fold in cream.