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Add a photoServings: 1
Ingredients
- 4 Tbsp. Butter
- 4 Tbsp. Flour
- 2 can Artichoke hearts, chop,reserve liquid
- 1 1/2 c. Rich seafood stock
- 1 c. Heavy cream
- 1 c. Lowfat milk
- 1 lb Lump crabmeat Fresh basil
- 1 tsp Seasoned salt
- 1 dsh White pepper
- 1 dsh Warm sauce
- 1 x Red bell pepper
- 2 Tbsp. Extra virgin olive oil
Directions
- 1. In a heavy soup pot, heat butter and add in flour and stir constantly for 2 min.
- 2. Add in reserved artichoke liquid, stock, heavy cream and lowfat milk, stirring between each addition. Add in basil, salt, pepper and warm sauce. Must use fresh basil.
- 3. Gently stir in minced 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 possibly under oven broiler. When skin is charred, place in a paper bag for approximately 10 min.
- 2. Remove skin and seeds and place flesh in blender with 2 Tbsp. of extra virgin olive oil and process till smooth.
- 3. Place sauce in a squeeze bottle and swirl on top of each individual bowl or possibly in a tureen for an elegant look.
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