ASPARAGUS SOUP WITH CRAB MEAT
This is a lovely spring soup with a beautiful color and sheen and a perfectly balanced flavor. Neither the asparagus nor the crab meat overpower each other. Note that the authors of the "Silver Palate Cookbook" say the best way to puree asparagus is with a food mill which gets out all the fibrous tissue. Nevertheless, a blender or food processor will work if you strain the soup afterward. This is a luxurious menu choice for a luncheon or a dinner appetizer. Consider it for Easter, too. The recipe was originally posted on the TOH website both by Cathy and by Janie. It was taken from a cookbook called "The Soup Bible."
Provided by Lorraine of AZ
Categories Crab
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Trim asparagus by snapping off the woody ends and cut spears into 1-inch pieces.
- Melt the butter in a heavy saucepan. Add asparagus and cook for 5 to 6 minutes, stirring frequently until bright green. You may add chopped onion and garlic to the saucepan with the asparagus if you wish the additional flavor.
- Add stock and bring to a boil over high heat, skimming off any foam from surface. Lower heat and simmer over medium heat for 3 to 5 minutes until asparagus is tender, yet crisp. Reserve 12 to 16 asparagus tips for garnish. Season soup to taste with salt and freshly ground pepper. Cover and continue simmering for 15 to 20 minutes until asparagus is very tender.
- Puree the soup in batches in a blender or food processor or pass the mixture through the fine blade of a food mill back into the saucepan. You may want to strain the soup at this point; you want the soup to be satiny. Return the soup to a boil over medium-high heat. Blend the cornstarch with the 2 tablespoons cold stock or water and whisk into the boiling soup to thicken. Stir in the cream and adjust the seasoning. Add the optional butter if you wish; this is what puts the lovely sheen on the soup.
- To serve: ladle the soup into heated bowls and top each with a spoonful of the crab meat and a few of the reserved asparagus tips.
CRAB AND CAULIFLOWER CHOWDER
This recipe was discovered in BH&G's Appetizer's publication and is a delicious way to begin a festive meal. Or, make it for a special lunch or light dinner for yourself.
Provided by Geema
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place the cauliflower and water in a saucepan and bring to boiling.
- Reduce heat and simmer, covered, about 4 minutes or just until crisp tender. Do not drain. Set aside.
- Melt butter over medium heat and stir in the flour. Cook, stirring for 1 minute.
- Add broth and milk and cook, stirring, until slightly thickened and bubbly.
- stir in the undrained cauliflower, cream cheese, pimiento, parsley, chives and salt.
- Stir over low heat until cream cheese melts.
- Stir in the crabmeat and heat through, then add wine.
- Serve sprinkled with more chives and parsley if desired.
- You can make this ahead and store in the refrigerator for up to 2 days. Reheat gently and then serve.
CARAMELIZED CAULIFLOWER
Make and share this Caramelized Cauliflower recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Place the head of cauliflower on a cutting board, and slice it top-down into ¼-inch slices, some of which will crumble.
- Toss cauliflower in a large bowl with plenty of olive oil and a bit of salt, spread it in a single layer on a heavy sheet pan (or two, if one looks crowded), and roast until golden brown and caramelized, turning bits and slices once or twice, about 25 minutes. Devour.
Nutrition Facts : Calories 35.9, Fat 0.1, SaturatedFat 0.1, Sodium 43.1, Carbohydrate 7.6, Fiber 3.6, Sugar 3.5, Protein 2.9
ROUSSOS SAUTEED CRABMEAT
Make and share this Roussos Sauteed Crabmeat recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, saute onion and mushrooms in melted butter until tender.
- Add in crabmeat and sherry; cook until thoroughly heated; adjust seasoning with salt and pepper.
- Garnish with parsley and lemon wedges.
CARAMELIZED CAULIFLOWER SOUP WITH FRESH CRABMEAT
Adapted from a recipe from "Baked Alaska" restaurant in Oregon. Dungeness crab meat is best, but King or Snow will work.
Provided by Outta Here
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a medium sauce pot over medium heat. Stir in cauliflower and slowly cook, being careful not to burn, until the cauliflower begins to show a caramel color.
- Add the carrots, celery and onion and continue to cook for two minutes.
- Add the flour and stir continuously until the mixture is fully mixed; it should have a paste like consistency.
- Add the chicken broth, bring to a boil and cook while stirring for one minute.
- Season to taste with salt and black pepper.
- Ladle the soup into four bowls and top each with one-ounce of crabmeat.
- Garnish with smoked paprika and serve.
Nutrition Facts : Calories 367.7, Fat 26.3, SaturatedFat 15.4, Cholesterol 84.5, Sodium 455.5, Carbohydrate 20.6, Fiber 2.4, Sugar 6.6, Protein 13.2
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