• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Lump Crabmeat and Artichoke Bisque

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • -----------------------------------BISQUE-----------------------------------
  • 4 tb Butter
  • 4 tb Flour
  • 2 cn Artichoke hearts;
  • -chop,reserve liquid
  • 1 1/2 c Rich seafood stock
  • 1 c Heavy cream
  • 1 c Milk
  • 1 lb Lump crabmeat
  • Fresh basil
  • 1 ts Seasoned salt
  • 1 ds White pepper
  • 1 ds Hot sauce

 Directions

SAUCE
1 Red bell pepper
2 tb Olive oil

1. In a heavy soup pot, melt butter and add flour and stir constantly for 2
minutes.

2. Add reserved artichoke liquid, stock, heavy cream and milk, stirring
between each addition. Add basil, salt, pepper and hot sauce. Must use
fresh basil.

3. Gently stir in chopped artichoke hearts and crabmeat. Top with Smoked
Red Bell Pepper Sauce in the design of your choice.

Sauce:

1. Take the pepper and place on charcoal grill or under oven broiler. When
skin is charred, place in a paper bag for approximately 10 minutes.

2. Remove skin and seeds and place flesh in blender with 2 tablespoons of
olive oil and process until smooth.

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