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Rating: 4.1/5 (14 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 281
% Daily Value**
Total Fat 17g
Saturated Fat 8g
Unsaturated Fat 1g
Cholesterol 85mg
Sodium 429mg
Total Carbohydrate 14g
Dietary Fiber 3g
Sugars 8g
Protein 14g
Vitamin A  131%Vitamin C  312%
Calcium  11%Iron  11%
Potassium  20%Vitamin E  11%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Crab Bisque with Sweet Red Bell Pepper

Date Added: December 08, 2010


1/4 Teaspoon Cayenne Pepper
2 Tablespoons Extra Virgin Olive Oil
1 Cup Green Onion Chopped
1 Cup Heavy Whipping Cream
1 Cup Dry White Wine
2 Teaspoons Dried Tarragon
12 Ounces Crabs
1 Cup Celery Coarsely chopped
Cup Carrot Coarsely chopped
3 Cups Red Bell Peppers Coarsely chopped(about 2 large)
1/2 Cup Red Onion Coarsely chopped
2 Cans Tomatoes in juice peeled (14.5 oz) diced
3 Clam Juice Bottles (8-oz)
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1. Heat oil in heavy large pot over medium heat. Add bell peppers, 3/4 cup green onions, celery, carrots and red onion and saute until vegetables are tender, about 12 minutes. Stir in tarragon and cayenne.

2. Mix in tomatoes with juices, clam juice and wine. Bring to a boil.

3. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. Add cream and simmer 20 minutes longer. Stir in crabmeat. Cook until crab is heated through, about 5 minutes.

4. Season with salt and pepper. Sprinkle with remaining 1/4 cup chopped green onions and serve.

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Dietary Notes:
This recipe is high in Vitamin A with 131% of your daily recommended intake per serving. This recipe is high in Vitamin C with 312% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Shellfish, Bell Pepper, Tomato, Sulfites, Spring Onion, Hot Pepper, Celery, Onion, Olive Oil allergies.
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