CRAB AND CAULIFLOWER CHOWDER
This recipe was discovered in BH&G's Appetizer's publication and is a delicious way to begin a festive meal. Or, make it for a special lunch or light dinner for yourself.
Provided by Geema
Categories Chowders
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place the cauliflower and water in a saucepan and bring to boiling.
- Reduce heat and simmer, covered, about 4 minutes or just until crisp tender. Do not drain. Set aside.
- Melt butter over medium heat and stir in the flour. Cook, stirring for 1 minute.
- Add broth and milk and cook, stirring, until slightly thickened and bubbly.
- stir in the undrained cauliflower, cream cheese, pimiento, parsley, chives and salt.
- Stir over low heat until cream cheese melts.
- Stir in the crabmeat and heat through, then add wine.
- Serve sprinkled with more chives and parsley if desired.
- You can make this ahead and store in the refrigerator for up to 2 days. Reheat gently and then serve.
CARAMELIZED CAULIFLOWER SOUP WITH FRESH CRABMEAT
Adapted from a recipe from "Baked Alaska" restaurant in Oregon. Dungeness crab meat is best, but King or Snow will work.
Provided by Outta Here
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a medium sauce pot over medium heat. Stir in cauliflower and slowly cook, being careful not to burn, until the cauliflower begins to show a caramel color.
- Add the carrots, celery and onion and continue to cook for two minutes.
- Add the flour and stir continuously until the mixture is fully mixed; it should have a paste like consistency.
- Add the chicken broth, bring to a boil and cook while stirring for one minute.
- Season to taste with salt and black pepper.
- Ladle the soup into four bowls and top each with one-ounce of crabmeat.
- Garnish with smoked paprika and serve.
Nutrition Facts : Calories 367.7, Fat 26.3, SaturatedFat 15.4, Cholesterol 84.5, Sodium 455.5, Carbohydrate 20.6, Fiber 2.4, Sugar 6.6, Protein 13.2
CAULIFLOWER AND CRAB CHOWDER
Make and share this Cauliflower and Crab Chowder recipe from Food.com.
Provided by 4-H Mom
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan combine cauliflower, broth, bell pepper and lemon peel. Bring to boiling, reduce heat. Cover and simmer 6 to 8 minutes or until cauliflower is crisp tender.
- Stir together half and half and flour. Stir into cauliflower mixture. Bring to boiling.
- Gently stir in crabmeat. Heat through. Season with salt and pepper to taste. Sprinkle with dill weed, if desired. Serve immediately.
CAULIFLOWER SOUP
Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
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