Crab and Red Pepper Soup - Printer Friendly
Flakes of crabmeat are accented with cayenne, basil and garlic in this creamy roasted pepper bisque.
Instead of cream, dry potato flakes are used to thicken this silky crab bisque.
View recipe photos of Roasted Red Pepper and Crab Soup posted by millions of cooks on Allrecipes.com
Baked crab cakes are served with a homemade roasted red pepper remoulade creating an instant favorite appetizer!
Genuine Chesapeake Bay cuisine, this soup contains lima beans, corn, carrots, onions and Maryland blue back-fin crab meat and crab claws. Old Bay seasoning is required for authentic taste.
I made this recipe for a mid-winter dinner party. It was exceptional! I prepared the soup (everything except the crab) the day before. Peeling the red peppers was easy enough, but it was still quite tedious and took about 40 minutes to do. I found that the places where the skin was blackened peeled very easily; the places where the pepper pieces didn't lie flat did not blacken and so did not peel as easily. I used only 1/2 tsp salt, deciding to let the guests add more if they wished. I used the full 1/4 tsp of cayenne knowing that our friends don't mind spicyness. When I tasted it, it was quite spicy, but not overly. I refrigerated the soup overnight. I added the crab when starting to reheat the soup about 30 minutes prior to serving. The cayenne had mellowed overnight. The soup's flavour was absolutely lovely. It was worth all the effort. Thanks.