Bisque of Crabs

 This recipe is another Sewall family seafood recipe in ancient handwriting that I can no longer track to which relative. 

Ingredients

1 can crabmeat, drained but juice saved

1 cup cooked rice

Bechamel sauce

salt and pepper

1/4 cup white wine

1 Tablespoon butter

Process

1. Pound drained crabmeat to a paste. 

2. Mix with a cup of rice and the juice from the can. 

3. Add I cup Bechamel Sauce , salt and pepper, and 1/4 cup white wine and butter. 

4. Heat but do not boil. 

5. Serve with sauteed crusts. 

* WHAT are sauteed crusts?*