
Crab Bisque
Ingredients:
- 1 Tbs. unsalted butter
- 1 Tbs. canola or grapeseed oil
- 3 large shallots, minced
- 5 cups fish or chicken stock
- 2 cups heavy cream
- Kosher salt and freshly ground white pepper,
to taste - 3⁄4 to 1 lb. fresh or thawed frozen lump
crabmeat, picked over for shell fragments
(3 to 4 cups) - 1⁄2 cup dry sherry, dry Marsala or Madeira
- Minced fresh tarragon or flat-leaf parsley
  for garnish
Directions:
Reduce the heat to low and stir in the crabmeat. Cook until heated through, about 5 minutes. Stir in the sherry and heat for 2 to 3 minutes. Taste and adjust the seasonings. Ladle the soup into warmed shallow bowls and garnish with tarragon. Serve immediately.