FIRE ROASTED TOMATO-BASIL CRAB BISQUE - BETTYCROCKER.COM
Looking for a creamy seafood dinner using Muir Glen® tomatoes? Then check out this flavorful crab soup that’s perfect for a French meal.
Provided by Betty Crocker Kitchens
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Yield 6
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, combine tomatoes, broth, celery and onions. Cook over medium-high heat 10 to 12 minutes, stirring occasionally, until celery is softened.
- In 4-quart saucepan, melt butter over low heat. Using wire whisk, stir flour into butter. Cook 1 minute, stirring constantly. Slowly add half-and-half, stirring constantly. Stir in tomato mixture, 1 cup at a time.
- Stir in wine, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low; stir in crabmeat and basil. Cover and simmer 30 minutes, stirring occasionally.
Nutrition Facts : Calories 330 , CarbohydrateContent 10 g, CholesterolContent 120 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 17 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 940 mg, SugarContent 7 g, TransFatContent 1 g
CRISPY CRAB CAKES RECIPE | BRIAN BOITANO | FOOD NETWORK
Provided by Brian Boitano
Categories appetizer
Total Time 37 minutes
Prep Time 25 minutes
Cook Time 12 minutes
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a medium bowl add the crabmeat, 1 cup of the bread crumbs, mayonnaise, mustard, hot sauce, 1 egg, parsley, lemon juice, and salt and pepper, to taste, and gently combine. Divide the crab mixture into 6 equal patties and arrange on a sheet pan lined with waxed paper.
- Set up a breading station using 3 baking dishes or pie plates. In the first dish combine the flour with a healthy pinch of salt and pepper. In the second dish whisk together the remaining 2 eggs with 1/4 cup of water. In the third dish combine the remaining bread crumbs with a healthy pinch of salt and pepper. Dredged the crab cakes in the seasoned flour, then in the egg wash and then coat them thoroughly in the bread crumbs. Arrange on a sheet tray.
- Heat the canola oil in a large skillet over medium-high heat. Fry the cakes in batches of 6 until brown and crispy, about 3 minutes per side. Remove to a plate lined with paper towels to drain.
- In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use.
- In a large bowl whisk together the olive oil, blood orange juice and Dijon mustard. Add the arugula, season with salt and pepper, to taste, and toss to coat.
- To Serve:
- Divide the salad equally between 6 plates. Top with a crab cake, drizzle with remoulade and serve.
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