Instructions In a heavy soup pot, melt butter and add flour and stir constantly for 2 minutes.
Add reserved artichoke liquid, stock, heavy cream and milk, stirring between each addition. Add basil, salt, pepper and hot sauce. Must use fresh basil.
Gently stir in chopped artichoke hearts and crabmeat. Top with Smoked Red Bell Pepper Sauce in the design of your choice.
Procedure:
Take the pepper and place on charcoal grill or under oven broiler. When skin is charred, place in a paper bag for approximately 10 minutes.
Remove skin and seeds and place flesh in blender with 2 tablespoons of olive oil and process until smooth.
Place sauce in a squeeze bottle and swirl on top of each individual bowl or in a tureen for an elegant look. --
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Caribbean Crabmeat Salad with Ginger Dressing Yield: 8 Servings Ingredients:
cup mayonnaise 1 tbsp. dijon mustard 1 tbsp. dry white wine 1 tsp. ground ginger 1/2 tsp. salt 1 pinch sugar 1 lb. fresh lump crabmeat 8 plum tomatoes; diced 1 cup seedless cucumber; diced 1/2 tsp. old bay seasoning 1/4 tsp. ground white pepper mixed gourmet salad greens 1 avocado, sliced 1 purple onion, cut into rings 1 mango, sliced Procedure:
Whisk together mayo, mustard, white wine, ground ginger, salt and sugar; cover and chill. Combine crabmeat, tomatoes, cucumber, Old Bay and white pepper in a lg. bowl.
Toss with mayonnaise mixture. Serve with greens on serving plates. Garnish with avocado, onion and mango. --
Quiche of Crabmeat and Endive Makes 4 servings Ingredients:
tablespoons unsalted butter 3 Belgian endive, cleaned and minced Salt and freshly ground white pepper 1 cup fresh crabmeat 3 large eggs 3/4 cup all-purpose flour 2 cups milk Preparation: Smoked Red Bell Pepper Sauce In a large skillet, melt butter over high heat. Add endive, with salt and pepper to taste, and saut for 4 minutes. Remove from pan and chill.
Preheat oven to 450° F. Butter a 9-inch pie plate or quiche pan without a removable bottom. Remove all bits of shell and cartilage and place crabmeat into the bottom of the pie plate.
Add the endive. In a mixing bowl, beat eggs, flour, milk and a pinch of salt until well combined. Pour over the crabmeat and endive and bake for 35 minutes. Serve hot or warm. --
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