Creamy Four-Cheese Blue Crab Soup
Madeline Hall of Salisbury, Md., took first prize in the soup category at the 2010 Hard Crab Derby in Crisfield, Md., with this creamy, cheesy, crab bisque. Serve it to warm up on cold nights, then cool down on hot days with Captain Bobbie's Crab Bloody Mary Cocktail.Discover more great food festivals here.
ingredients:
5 1/3 Tbsp butter
1/3 cup grated carrots
1/3 cup celery, chopped small
1 tsp dry basil leaves
1 tsp lemon pepper seasoning salt
½ jar Bertolli Four Cheese Rosa
1½ cups half and half cream
1½ cups milk
1 tsp Old Bay
1 lb crab meat
1/3 cup grated carrots
1/3 cup celery, chopped small
1 tsp dry basil leaves
1 tsp lemon pepper seasoning salt
½ jar Bertolli Four Cheese Rosa
1½ cups half and half cream
1½ cups milk
1 tsp Old Bay
1 lb crab meat
directions:
1. Melt butter in a large saucepan. Sauté carrot and celery; add basil leaves and lemon pepper seasoning salt.
2. Add cheese, half and half, milk, and Old Bay seasoning. Stir over low until mixture is hot, then add crab meat. Keep in saucepan until soup is same temperature throughout.
KITCHEN COUNTER:
Serves 5-6.
