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Seafood: Artichoke Crabmeat Bisque

Source of Recipe

www.idunno4recipes.com


List of Ingredients

2 large artichokes, trim and quarter
water just to cover
2 teaspoons fresh lemon juice
1 teaspoon olive oil
1 1/2 cups chicken stock
1/2 cup heavy cream
1 egg yolk
2 tablespoons flour
1/4 teaspoon salt
1/2 cup finely chopped carrot
2 tablespoons sliced green onions
2 tablespoons water, or as needed
3/4 pound flaked crab meat
2 teaspoons lemon juice
salt and pepper to taste


Recipe

Cook artichokes in the water, lemon juice, and oil for 15-20 minutes or until tender (use knife to test). Discard choke and scrape pulp from the leaves. Place pulp in a blender with artichoke hearts, chicken stock, cream, egg yolk, flour and salt. Puree and set aside. Steam carrots and onions in 2 tablespoons water, covered, until tender. Add artichoke puree, cook, and stir until mixture is thickened and bubbly. DO NOT BOIL. Stir in crab the last minute and lemon juice. Reheat and adjust seasonings.