Crab Bisque No trip to Charleston would be complete without crab bisque or she-crab soup. If you are fortunate enough to find fresh crab roe, follow the directions to make it she-crab soup! Recipe number: 8 Category: Soups, Chowders & Bowls Servings: 4 Prep time: 10 minutes Total time: 30 minutes Collection: Camper Seasoning Mix Cookbook Recipe by: Pretty Camper Company Source: The Pretty Camper Cookbook — Recipe #8 Camper Kitchen: Stovetop Friendly | One-Pot INGREDIENTS - 1 tsp Camper Seasoning Mix - 4 Tbsp all-purpose flour — mix with the listed Camper Seasoning Mix to make seasoned flour - 4 Tbsp butter - 1 small white onion — grated - 1 stalk celery — very finely chopped - 2 cloves garlic — minced - 1 pound fresh lump crab meat - 1/2 cup crab roe — optional - 3 cups heavy cream - 2 cups seafood stock — chicken stock as substitute - 2 tsp Worcestershire sauce - 1/2 cup sherry - 1/2 tsp salt - 1/4 tsp ground white pepper - 1/2 cup flat-leaf parsley — chopped; for serving - 1/2 cup fresh chives — chopped; for serving - 1/4 cup sherry — for serving COOKING STEPS 1. In a large pot over medium-low heat, melt butter and add onion, celery and garlic. Sauté for 5 minutes. Timer: 5 minutes · Heat: Medium Low · Equipment: Large pot 2. Add the seasoned flour mixture and cook for 2 minutes. Timer: 2 minutes 3. Slowly add the seafood stock, stirring until the mixture starts to thicken. Use a whisk to prevent and remove lumps if needed. Equipment: Whisk 4. Add the heavy cream and continue to whisk. Lower the heat if needed to avoid scalding the cream. Heat: Low · Equipment: Whisk 5. Add the Worcestershire sauce and 1/4 cup sherry, stirring constantly until the mixture starts to thicken. 6. Add the salt and pepper. Continue to cook for 10 additional minutes, stirring often. Timer: 10 minutes 7. Add the crab meat and crab roe, if using, and cook on low for 10 minutes, stirring often. Timer: 10 minutes · Heat: Low 8. Divide among individual serving bowls and serve with chopped parsley, chives and sherry.