1 whole Dungeness Crab                            
6 large Shrimp**                                            
6 large Scallops**                                          
4 Tbsps. Butter                                              
¼ cup minced Onion                                    
4 Tbsps. Flour                                               
Minced fresh Parsley

3 cups Chicken Stock

1 cup diced White Rose Potatoes*

1 cup Heavy Cream

1 tsp. Salt

2 ribs Celery

¼ tsp. White Pepper


  1. Crack or cut open the legs and claws of the crabs; remove the meat and place in a clean bowl. Pry open the body shell and rinse off under running cold water. Remove the meat and add to the leg and claw meat in the bowl. Set aside.
  2. Shell and de-vein the Shrimp; rinse with cool water and slice the Shrimp in half lengthwise.
  3. Cut each Scallop in half through the middle to make two round pieces.
  4. In a 4 quart saucepan, melt the Butter; when the foaming stops, add the Onion and sauté until soft; add the Celery and the Shrimp and Scallop pieces.
  5. Sauté just until the seafood cooks on the outside.
  6. Remove the Shrimp and Scallop pieces and place in the bowl with the Crab.
  7. Stir in the Flour until it is absorbed completely by the Butter; cook and stir for an additional minute or two.
  8. Add the Chicken Stock to the pot and cook and stir for about 5 minutes. Stir in the Potatoes and cook for another 5 minutes.
  9. Stir in the Cream along with the Salt and Pepper; taste and adjust seasoning if necessary.
  10. Add the Seafood and simmer and stir just until it is hot; garnish each individual serving with the minced Parsley.
  11. Serve with hot Foccacia.

Yield: 6 Servings

* The Potatoes should be partially cooked before adding to the Bisque. They may be    parboiled or micro-waved.

  To parboil, place in a pot, cover with cold Water and bring to a boil; reduce the heat   and cook until a fork will partially pierce the Potato.
  Cool, peel and dice. It will finish cooking in the Bisque.
  To microwave, pierce the Potatoes with the tines of a fork in at least 2 places. Cook   at full power for2-4 minutes. The Potatoes should be partially cooked. Proceed as     with the boiled Potatoes.

** Or other seafood

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