Roasted Red Pepper and Crab Soup Recipe
Flakes of crabmeat are accented with cayenne, basil and garlic in this creamy roasted pepper bisque.
View recipe photos of Roasted Red Pepper and Crab Soup posted by millions of cooks on Allrecipes.com
This soup is a staple for all of us living on the South Carolina coast. Here is my take on the soup that I think is outstanding! Enjoy!
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.
Baked crab cakes are served with a homemade roasted red pepper remoulade creating an instant favorite appetizer!
Instead of cream, dry potato flakes are used to thicken this silky crab bisque.
This last-minute light and spicy crab bisque will impress everyone at the dinner table.
Clam juice and chicken broth form the base for this cayenne-spiced soup with corn and crabmeat.
This recipe uses a lot of ingredients common in Thai cooking to make a delicious and spicy soup featuring shrimp and shiitake mushrooms in a coconut milk flavored broth.