A delightful and creamy crab bisque with enhanced flavors and a touch of elegance.
In a medium saucepan, combine the milk, garlic powder, ground pepper, bay leaf, onion, and celery.
Stir occasionally to prevent the milk from scalding.
Heat the mixture over low heat until it is hot but not boiling, about 10 minutes.
Keep the heat low to avoid curdling the milk.
Add the lump crab meat to the saucepan and gently stir to combine.
Ensure the crab meat is evenly distributed for consistent flavor.
Continue to heat for an additional 5 minutes, allowing the flavors to meld together.
Taste and adjust seasoning if necessary.
Remove the bay leaf and serve the bisque hot, garnished with fresh parsley if desired.
Serve with a side of crusty bread for a complete meal.
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