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This recipe is served in both Harbor Porches and
Sandpiper Bar & Grille at
Stage Neck Inn, York Harbor, Maine

CRAB TOMATO BISQUE
(makes 10-12 servings)

¼ lb. Butter
1 medium Onion diced
1/4 cup white wine
12 oz. can of crushed Tomatoes
8 oz. Chicken Stock
8 oz. Lump Crabmeat
1 qt. Heavy Cream
1 Tablespoon dried Basil

Sautée onion in butter until translucent.  
Add wine, tomatoes, chicken stock.
Bring to a boil, then reduce heat to
a simmer.  Add crabmeat, basil
and heavy cream.
The Heart of New England
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