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Snow Crab Chowder
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Bisque of Snow Crab and vegetables

William Bohannon

Serves/Makes:8 entrees

  • 2 cups (475 ml) diced onion
  • 2 cups (475 ml) diced celery
  • 2 cups (475 ml) diced peeled carrot
  • 2 cups (475 ml) peeled 1/4" diced Idaho Potato
  • 1/2 cup (125 ml) fresh roasted red bell pepper or jar pimento
  • 2 cups (475 ml) fresh bacon bits, fat reserved
  • 1 lb (.5 kg). frozen Snow crab premium leg meats with body meat
  • 1 tbsp (15 ml) fresh thyme, minced
  • 1 tbsp (15 ml) fresh basil, minced
  • 1/4 cup (60 ml) Madiera wine
  • 1/2 Cup (125 ml) Butter or olive oil
  • 1 quart (950 ml) half and half or heavy cream
  • 1 cup (225 ml) sugar snap peas in the pod strings removed
  • Kosher salt and fresh ground black pepper, to taste
  • Thaw crab meat and season lightly with salt and pepper.
  • Boil potato in salted water until tender about 12 min.
  • Meanwhile saute carrots, onions, celery in butter (or bacon fat/olive oil) until softened.
  • Place cooked mirepoix in stock pot and add water to just cover.
  • Boil for 10 min. and add half and half, reduce to lowest heat and steep.
  • Remove potato from heat and let stand in the cooking liquid.
  • Place crab meat, peas, roasted peppers in separate piles on microwave safe plate.
  • Microwave solids for 2 min. to heat through.
  • Strain cream mixture, add wine and return to simmer.
  • Season to taste with salt and pepper.
  • In each serving bowl place some crab meat, strained potato, bacon, and vegetable and pinch fresh herbs.
  • Spoon a generous amount of hot seasoned cream to fill each bowl.
  • Serve.
If any juices from the crab meat or vegetables can be gathered pour them into the cream. Grated cheese is also good for a garnish.

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