Side Pannel
Lump Crabmeat and Artichoke Bisque
Lump Crabmeat and Artichoke Bisque
- Recipe Submitted by ADMIN on 09/26/2007
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.
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.
Tweet