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“This is a thick bisque-like soup chock full of pepper onion and crab. I have made this for several restaurants I worked at.”
READY IN:
1hr 5mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauté the onions and bell peppers in 4 oz. of butter until soft and transparent.
  2. In a large stock pan add heavy cream, crab meat, onions and peppers, tomato sauce, cayenne, paprika, and white pepper.
  3. Heat the ingredients till just boiling, taking care not to scald or burn.
  4. In another pan, melt butter; add flour making a roux.
  5. Slowly add to cream mixture until soup is thick, smooth and creamy.

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