Ingredients Jump to Instructions ↓

  1. 4 tbsp. butter

  2. 4 tbsp. flour

  3. 2 cans artichoke hearts; chop, reserve liquid

  4. 1 1/2 cup rich seafood stock

  5. 1 cup heavy cream

  6. 1 cup milk

  7. 1 lb. lump crabmeat

  8. 1 tsp. fresh basil

  9. 1 tsp. seasoned salt

  10. 1 dash white pepper

  11. 1 dash hot sauce

  12. Smoked Red Bell Pepper Sauce (recipe below)

  13. Smoked Red Bell Pepper Sauce

  14. 1 red bell pepper

  15. 2 tbsp. olive

Instructions Jump to Ingredients ↑

  1. Instructions In a heavy soup pot, melt butter and add flour and stir constantly for 2 minutes.

  2. Add reserved artichoke liquid, stock, heavy cream and milk, stirring between each addition. Add basil, salt, pepper and hot sauce. Must use fresh basil.

  3. Gently stir in chopped artichoke hearts and crabmeat. Top with Smoked Red Bell Pepper Sauce in the design of your choice.

  4. Procedure:

  5. 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.

  6. Remove skin and seeds and place flesh in blender with 2 tablespoons of olive oil and process until smooth.

  7. Place sauce in a squeeze bottle and swirl on top of each individual bowl or in a tureen for an elegant look. --

  8. Recipe Club, Some Hot August Giveaways at Chef Revival is giving away eight Classic Grilling Sets. Get ready for the grilling season with this heavy duty Grill Sox ($20), Denim Apron ($20),12 Inch Tongs ($5) and a Spice Kit ($25) A $70 Value each! Register to win a set! Corporate Images: You could win $1000 worth of promotional materials for your business with our new sponsor. They have 100's of Print and Promotional Products. Aprons, Cup Holders, Hats, Embroidery, Shirts, Accessories, Towelettes, Knives and more. Ask for John King. Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Chef of the Month Cary Neff is giving away a copies of his cookbook, Conscious Cuisine. Register to win a free copy. --

  9. Caribbean Crabmeat Salad with Ginger Dressing Yield: 8 Servings Ingredients:

  10. 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:

  11. 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.

  12. Toss with mayonnaise mixture. Serve with greens on serving plates. Garnish with avocado, onion and mango. --

  13. Quiche of Crabmeat and Endive Makes 4 servings Ingredients:

  14. 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.

  15. 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.

  16. 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. --

  17. QUESTIONS, Comments, Technical Support:


Send feedback