Wild Rice And Crab Meat Bisque

Yield:
8 generous servings

Ingredients:

  1. 3/4 cup wild rice, uncooked
  2. 3 cups water
  3. 3/4 teaspoon salt
  4. 5 tablespoons butter
  5. 3/4 cup green pepper, chopped
  6. 1/2 cup celery
  7. 1/2 cup onion, chopped
  8. 1-1/2 medium carrots, grated
  9. 2 cloves garlic, minced
  10. 3 tablespoons all-purpose flour
  11. 1/4 teaspoon salt
  12. 2-1/2 teaspoons instant chicken bouillon
  13. 1/4 teaspoon white pepper
  14. 1 bottle clam juice
  15. 3 tablespoons fresh parsley, snipped
  16. 1 cup fully cooked Virginia ham, cut into cubes
  17. several dashes Tabasco sauce, to taste
  18. 4 cups half and half
  19. 1 lb. backfin lump crab meat
  20. 4 cups milk
Directions:

In 2-quart saucepan, combine wild rice, water and 3/4 teaspoon salt; heat to boil, reduce heat; cover and simmer for 30 minutes or until tender. Drain in colander; set aside.

In 5 quart saucepan melt butter, add green pepper, celery, onion, carrots and garlic. Cook and stir over medium heat for about 7 minutes or until tender. Stir in flour, 1/4 teaspoon salt, bouillon granules,white pepper, parsley and clam juice. (More flour can be used if a thicker bisque is desired). Add ham, Tobasco sauce, half & half, crab meat and milk.

Cover and warm over medium heat for 15 to 20 minutes or until very hot, stirring occasionally. Do not boil. Add salt to taste.



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