You already know how much I love a crab boil (you do know that, right?).  I prefer to have a crab boil with blue crabs but they can be hard to come by, so I’ll pick up a few pounds of frozen snow crab legs in a pinch.  We boiled some up this weekend but this time I saved the crabby, corny, sausagey broth to make crab bisque later in the week.

CRAB AND SWEET POTATO BISQUE serves 6

8 cups of crab broth (from the crab boil you had)

1/3  cup uncooked rice

1 -1/2 cups of diced sweet potato

8 oz back fin crab meat

1/4 cup half and half

1/4 cup dry sherry (for grown folks…it’s optional)

Bring the broth to a boil. Add the rice and sweet potato, simmer for 45 minutes.  Puree the soup and strain. (Be very careful if you use a blender to puree hot soup, it can explode.  Puree in small batches for safety)

Pour into serving bowls or cups.  Swirl half and half onto the top of the soup drizzle with sherry if you’re using that.  Add 2 tablespoons of crab meat to each bowl and serve.