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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is a thick bisque-like soup chock full of pepper onion and crab. I have made this for several restaurants I worked at. Ingredients:
2 lbs lump crabmeat, cleaned |
1/2 gallon heavy cream |
2 cups diced green bell peppers |
2 cups diced red bell peppers |
2 cups diced onions |
1/4 cup paprika |
2 tablespoons cayenne pepper |
1 tablespoon white pepper |
4 ounces tomato sauce |
8 ounces butter |
1/4 cup flour |
Directions:
1. Sauté the onions and bell peppers in 4 oz. of butter until soft and transparent.
2. In a large stock pan add heavy cream, crab meat, onions and peppers, tomato sauce, cayenne, paprika, and white pepper.
3. Heat the ingredients till just boiling, taking care not to scald or burn.
4. In another pan, melt butter; add flour making a roux.
5. Slowly add to cream mixture until soup is thick, smooth and creamy.
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