SAVANNA STYLE CRAB BISQUE ENJOY DAN:

             SAVANNAH STYLE CRAB BISQUE by CHEF DAN:

Saves 10

INGREDIENTS:

1/2-cup all-purpose flour

1 tablespoon butter

Cooking spray

2 carrots, chopped

3 stalks celery, chopped

1 onion, chopped

1 red bell pepper, chopped

2 garlic cloves, smashed

1 tablespoon Old Bay Seasoning

1 teaspoon EACH kosher salt and freshly ground black pepper

1/2-teaspoon EACH smoked paprika, Tandoori powder, and dried thyme

1 bay leaf

4 cups shell fish stock (recipe to follow)

1 (19 Oz) can Mae Ploy coconut milk

1 (22.6 Oz) can cream of mushrooms soup

1-pound crab meat

1/2-cup dry sherry

DIRECTIONS:

1.   Place flour in a cast-iron skillet over medium-heat, stirring constantly with a whisk.

2.   Remove from heat.

3.   In a skillet melt the butter over medium-high heat and when sizzling.

4.   Add carrots and next 4 ingredients, sauté for 5 minutes.

5.   Add Old Bay Seasoning and next 6 ingredients and sauté for 2 minutes.

6.   Sprinkle the brown flour over the vegetables mixture.

7.   Cook 1 minutes, stirring frequently.

8.   Stir in the fish stock; bring to a boil.

9.   Reduce heat and simmer for 12 minutes, until slightly thick stirring often.

10   Stir in coconut milk, mushroom soup, sherry and cook 4 minutes.

11  Stir in crab meat and cook 5 minutes or until heated through.

12  discard bay leaf before serving.

CRAB STOCK:

1-quart chicken stock or water, 1 tablespoon olive oil, 2 tablespoons fresh ginger grated, 4 garlic cloves, smashed, 2 tablespoons brown sugar, 3 tablespoon fish sauce, and 1 tablespoon red curry paste.

ENJOY DAN:                        BON-APPETITE!! AND EAT CRAB!!