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Lump Crabmeat and Artichoke Bisque
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cans artichoke hearts -- chop,reserve liquid
- 1 1/2 cups rich seafood stock
- 1 cup heavy cream
- 1 cup milk
- 1 pound lump crabmeat
- fresh basil
- 1 teaspoon seasoned salt
- dash white pepper
- dash hot sauce
- 1 red bell pepper
- 2 tablespoons olive oil
In a heavy soup pot, melt butter and add flour and stir constantly
minutes. Add reserved artichoke liquid, stock, heavy cream and
stirring between each addition. Add basil, salt, pepper and hot
Must use fresh basil. Gently stir in chopped artichoke hearts
crabmeat. Top with Smoked Red Bell Pepper Sauce in the design
Take the pepper and place on charcoal grill or under oven broiler.
skin is charred, place in a paper bag for approximately 10 minutes.
Remove skin and seeds and place flesh in blender with 2 tablespoons
olive oil and process until smooth. Place sauce in a squeeze bottle
swirl on top of each individual bowl or in a tureen for an elegant
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