WOLFGANG PUCK CRAB CAKES RECIPES
DUNGENESS CRAB BISQUE RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Remove the claws from the crabs and quarter the bodies. Heat a 6-quart stockpot. Add the oil and saute the crab pieces until they are red. Remove the pieces as they are cooked. Add the carrot, celery, tomatoes, garlic, shallots, and tarragon and continue to saute for 10 minutes. Pour in the cognac and ignite. When the flame has subsided, deglaze with white wine, and add the tomato paste, crab, and enough fish stock to cover. Season with salt, pepper, cayenne, thyme, and bay leaf and boil gently for 15 minutes.
- In a small saucepan, reduce the cream by half. Remove the crab bodies from the pot and set aside. Add the reduced cream to the soup. Puree the soup, in batches, in a food processor. Strain the pureed soup and keep warm.
- Remove the meat from the claws and cut into bite-size pieces and add to the soup. Season with lemon juice, salt, and pepper. Serve in heated soup bowls and garnish with minced chives or parsley.
TOP SECRET RECIPES | DENNY'S MOONS OVER MY HAMMY
With its goofy-yet-memorable name, Moons Over My Hammy is a delicious scrambled egg sandwich that can be eaten for breakfast with hash browns on the side, or for lunch with a side of French fries. When you get the sourdough bread for this recipe, try to find a good-quality loaf with large slices. Click here for more amazing copycat sandwich recipes. Source: Top Secret Restaurant Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 18 minutes0S
Prep Time 9 minutes0S
Cook Time 9 minutes0S
Number Of Ingredients 9
Nutrition Facts : Calories 780 calories
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