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Ingredients
| russet potatoes: 4 whole potatoes |
| dried marjoram: 1/2 tsp |
| onions: 1/4 (diced) |
| chicken bouillon: 2 cubes |
| alaska king crab: 1 lb (drained) |
| lemons: 1 (juiced) |
| lemon peel: 1/2 tsp |
| heavy whipping cream (fluid): 1/2 cup |
| Tabasco sauce (to taste) |
Crab Bisque a La Rose
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
5 serving(s)
Tags
- Peel and slice potatoes. Boil with enough water to cover and add marjoram, onion, bouillon, until potatoes are well done and bouillon dissolves. Do not drain!
- Put ALL through a blender, adding the crab, lemon juice, and a small piece of lemon peel. Process until slightly chunky.
- Return to saucepan. Add cream, and tabasco to taste. Heat, but do not boil.