Anne has worked with Bulkley Associates for over 13 years and shares a wealth of experience in the Housewares, Tabletop and Home industries. Focused primarily on Key Accounts in the Pacific Northwest she brings a love of cooking, food and gardening to our group. Anne is looked to by other reps for her words of wisdom and advice on all things Housewares. We kiddingly credit her with the demise of a major department store here in the NW (ex buyer), but know that what we really have is a wonderful source of information on our team!
Contact Anne Brautovich in Seattle, Washington
Pacific Market Center 6100 4th Avenue S, #465
Seattle, WA 98108
Phone: 425.391.1561 Cell: 425.765.7868
Fax: 425.313.9112 email@example.com
Creamy Crab Bisque*
Slow Cooker Qtys
Butter or Margarine
2 ¼ cubes
Med. Onion, finely chopped
1 C. finely chopped
3 C ~ 1 bunch
3 heaping Tsp
1 heaping Tsp
Chicken or Vegetable Stock
Light Cream (or combo ½ & ½ and Cream)
Dry White Wine or Vermouth
1 ½ Cups
1 Tblsp chopped
~ 1/3 bunch
Cooked Seafood (Crabmeat, Scallops, or Shrimp)
3 lbs / ~ 6-7 Cups)
In large pot, melt Butter over med. heat. Sauté Onion and Celery until tender.
Blend together Flour, Paprika, and Pepper.
Blend into Onion and Celery, stirring until combined (will be thick).
Gradually whisk in Stock, Cream and Wine.
Stir constantly until soup thickens. Do not boil.
Season with Parsley and Tabasco; add Salt if needed.
Gently fold in Seafood and heat through over low heat.
*** I have also made with Poached Salmon – yummy. Can also use other Fish or Shellfish – anything goes!
*** I usually use 1 ½ C. Cream + 1 ½ C. Half & Half (or Milk) rather than 3C. Cream…
*** 2 C. picked Crab Meat (packed) = ~1 lb.
*** If making in large (6qt) slow cooker, I triple most of the recipe as noted... Cook ahead in large stockpot and then transfer to slow cooker to hold or reheat.