Serve this savory and creamy crab bisque as an elegant first course or as the main course.

Savory Crab Bisque

1/4 cup butter or margarine
1 small onion, chopped
3/4 cup chopped celery
1/4 cup all-purpose flour
4 cups warm water
1 1/2 cups (12 ounces) cooked crabmeat
4 teaspoons chicken base or bouillon granules
2 tablespoons dry white wine (optional)
1 tablespoon tomato ketchup
1/4 teaspoon ground white pepper
1 cup half-and-half

1. Melt butter in large saucepan over medium heat. Add onion and celery; cook for 3 to 5 minutes or until tender. Stir in flour; cook, stirring constantly, for 1 minute.
2. Stir in water, crab, chicken base, wine, ketchup and pepper; bring to a boil. Reduce heat to low. Cook, stirring occasionally, for 5 minutes. Stir in half-and-half; heat through.

Makes 4 servings.