We blew it out for Christmas Eve. Our original plan was to have an early dinner with Rob and Brandie family and then go down to Candlelight. Well, it snowed for like three days straight, so instead we had an early dinner then played dominoes! It was awesome! Anyway, I have all this left over Crab. I knew we needed to eat it, but somehow reheating it and dipping it in butter just was not appealing to me...I hate that fishy smell you get after the first day ya know?
So, tonights dinner was born! Crab Bisque and Crab and Chicken Ravioli's with a Lemon Cream Sauce! It was so freakin good, I thought I'd share with you!
stick of unsalted butter....no margarine you goof!
1 c. corn...frozen or canned whatever if its canned, drain it!
2 cans cream of celery soup...trust me on this!
equal parts of white wine (I used Chardonnay) and half and half/cream/milk/evaporated milk...what ever you have. I used about half a cup of each.
couple stalks of celery, diced thin
green and red peppers diced (for color)
half white onion diced
garlic...of course! Three or so cloves, depends on how much you like garlic...oh and mince it!
Crab--the more the better, but at least a cup of crabmeat
salt and pepper to taste
2 bay leaves
So you've got it all...now what? I chopped everything first cuz once you get going, you're going to need things quickly.
Put your soup pot over med/high heat and dump your butter in there. Once melted, add celery,peppers,onion and garlic....salt and pepper it, let saute til fragrant.
Add the celery soup, and corn stir to combine
Add the wine and milk (or what ever you have for milk)
Thyme, maybe a tablespoons worth
And the bayleaves. Stir again, then put a lid over it and let simmer for at least 20 minutes. I let mine simmer a few hours.
10 or so minutes before serving, add crabmeat...heat through (4-5min)
Use an immersion blender or your food processor or blender and blend soup. So you have a nice creamy, hearty soup! Alternatively you don't have to blend it, you can eat it as is...I just blended it cuz thats how I remember a bisque!
So, the ravioli...first off, does anyone have some tips for folding raviolis and making them pretty? Mine sucked! The fold job did anyway!
I'm not going to share this recipe just yet! While the ravioli's were magnifique, they were also time consuming. I know there is an easier way to use this flavor combo, so it's back to the ATK for me...Ashleigh Test Kitchens.
I'll get back to you!
Now, I just need to finish off this prime rib in the fridge...I'm thinking Carne Asada in my new crockpot my mom gave me for christmas!
I'll letcha know!
Till next time....loves!
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