Rich Crab Bisque 37th

Elizabeth on 37th is arguably one of the most elegant dining establishments in Savannah.  They have set the standard for not only their service but their amazing food.  Consistently rated as best in Savannah, they are regularly ranked nationally.  One of the many interesting things about Elizabeth on 37th is how laid back and friendly the kitchen staff is.  The reputation at the restaurant is excellence, but there is very little pretense in the back.  Executive Chef Kelly Yambor is as warm and friendly as they come.  She’s told me stories about her stopping off in her pick up truck to find the freshest vegetables she can get that day for daily specials. Here’s a nice change of pace during the holidays.  For a party, or for yourself after you spend the month of December Eating and Liking.


  • 6 tbsp. butter
  • 1 cup green onion, minced
  • 1/2 cup celery, minced
  • 1 tbsp. carrots, minced
  • 6 tbsp. flour
  • 2 1/2 cup milk
  • 2 1/2 cup chicken broth
  • 1/4 tsp. nutmeg
  • 1/4 tsp. white pepper
  • 1 cup cream
  • 1/4 cup good sherry
  • 1 lb. claw crab meat, picked over


Melt butter over low heat in saucepan.  Add minced onion, celery and carrot and cover, sweat until tender, about 5 minutes.  Whisk in flour and cook 2 minutes.  Whisk in milk and broth.  Bring to a boil, whisking occasionally.  Add seasonings, cream, sherry and crab.  Serve immediately.  Serves 12.

recipe courtesy: “Savannah Seasons:  Food and Stories from Elizabeth on 37th”

During the week, besides catching me on the nightly news, I participate in countless fundraisers and community events that take place in and around Savannah. On the weekend you’ll likely find me either tinkering with a new recipe or exploring something or somewhere with my family. During football season, you’ll find me parked in front of a TV-glass of red wine in hand-cheering on my Miami Dolphins or Hurricanes.

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