Crab bisque

We prefer to only add half the crabmeat when we're using the food processor.  Feel free to process all of the meat if you want the bisque to be completely smooth and creamy.

Crab Bisque

Canola oil
4 shallots, sliced
1 celery stalk, chopped
2 cloves of garlic, chopped
1/4 c vermouth
Salt and pepper
Ground red pepper

1 lb crabmeat, divided in half
3 c milk
12 oz clam juice
1/3 c flour
1/2 c cream

2 t lemon juice
Fresh chives, chopped for garnish

Cook the shallots, celery, and garlic in a Dutch oven over medium-low heat until soft.  Add the vermouth and cook until most of the liquid evaporates.  Add the spices, half the crabmeat, milk, and clam juice.  Whisk in the flour.  Bring to a boil, stirring constantly, and boil for about a minute until mixture thickens a bit.

Use a food processor or blender to puree the mixture until smooth.  Return it to the Dutch oven and stir in the cream and lemon juice.  Reheat and serve, topping each bowl with the rest of the crabmeat and some fresh chives.