Snow-Crab

&

Roasted Pepper Bisque

Consider the succulent and gastronomically versatile snow crab.

It’s low in fat and calories, but high in protein and vitamin A.

Snow-crab is also a gold mine of selenium, a trace element that triggers apoptosis, or cancer cell death.

See; Selenium

And that's not all.

If you suffer immune system overload, selenium stimulates your white blood cells into action to help fight off disease.

And we like that.

To increase your intake of selenium, try;

Crab and Roasted Pepper Bisque.

Very nice, served it to Marilyn's parents the other night.

Ingredients

2 red peppers.

2 yellow peppers.

3 tsp.(15 mL) olive oil.

4 c. (1 L) Clamato juice (Spicy tomato cocktail).

2 c. (500 mL) peeled and chopped carrots (4 medium).

2 c. (500 mL) crab stock or clam nectar.

Salt and pepper.

Garnish

1 c. (250 mL) curried whipped cream.

1 c. (250 mL) fresh crabmeat.

1 Tbsp (15 mL) chopped cilantro.

Curried Whipped Cream:

1 c. (250 mL) whipping cream, whipped.

1/2 tsp. (2 mL) mild curry powder.

Preparation

Preheat your oven to broiler setting.

Rub red and yellow peppers with 2 teaspoons (10 mL) olive oil.

Place under broiler and roast in oven for 20 to 30 minutes, turning the peppers frequently.

Place the peppers in a bowl and cover tightly with plastic wrap.

Let cool for 30 minutes, as this will make it easier to remove the skin.

Cut each pepper in half, peel off the skin and then remove the core and seeds.

In a large soup pot, heat remaining tablespoon (15 mL) of oil over heat; stir in carrots and sweat for 5 minutes; add remaining ingredients except salt and pepper.

Bring to a boil and simmer for approximately 30 to 40 minutes on medium heat.

Remove soup from heat.

Place in blender or food mill and process until smooth.

Return to the burner on low heat.

Check seasoning and add salt and pepper to taste.

Serve in hot bowls with 1 tablespoon (15 mL) curried whipped cream floating on top.

Garnish with fresh crabmeat and chopped cilantro.

Curried Whipped Cream:

Combine curry powder with the whipped cream.

Cover and refrigerate for 20 minutes before serving to allow the flavour of the curry powder to infuse.

This is an excellent snow-crab bisque!!

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