| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats | Fish and se, Soup | 6 | Servings | |
INGREDIENTS
| 2 | tb | Extra-virgin olive oil |
| 3 | c | Coarsely chopped red bell peppers, (about 2 large) |
| 1 | c | Chopped green onions |
| 1 | c | Coarsely chopped celery |
| 2/3 | c | Coarsely chopped carrots |
| 1/2 | c | Coarsely chopped red onion |
| 2 | ts | Dried tarragon |
| 1/4 | ts | Cayenne pepper |
| 2 | cn | (14.5 oz) diced peeled tomatoes in juice |
| 3 | Bottles (8-oz) clam juice | |
| 1 | c | Dry white wine |
| 1 | c | Whipping cream |
| 12 | oz | Crabmeat |
INSTRUCTIONS
Heat oil in heavy large pot over medium heat. Add bell peppers, 3/4 cup green onions, celery, carrots and red onion and saute until vegetables are tender, about 12 minutes. Stir in tarragon and cayenne. Mix in tomatoes with juices, clam juice and wine. Bring to a boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. Add cream and simmer 20 minutes longer. Stir in crabmeat. Cook until crab is heated through, about 5 minutes. Season with salt and pepper. Sprinkle with remaining 1/4 cup chopped green onions and serve. Recipe by: The Museum Cafe, Great Falls, Montana Posted to MC-Recipe Digest V1 #893 by LBotsko@aol.com on Nov 9, 1997
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