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Ingredients

How to make it

  • In a large pot, cook the carrot and onion in the butter until soft.
  • Add the stock, rice and bouquet, and simmer for twenty minutes.
  • Take out the bouquet garni.
  • Add most of the crabmeat - reserving some - and heat through.
  • Liquidise the soup, along with the butter and tomato puree.
  • Pour into a clean pan and add the wine, cream, sherry, and the reserved crab meat. Mix well and heat through.
  • Check the seasoning.
  • Garnish with a little parsley.

Reviews & Comments 5

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    " It was excellent "
    terryr ate it and said...
    Wow, does this sound good!! Can't wait to try.
    Thanks!!
    TerryR
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    " It was excellent "
    gullion ate it and said...
    Looks like a brilliant recipe and one that is very versatile. You've got my 5 forks.
    Was this review helpful? Yes Flag
    " It was excellent "
    cuzpat ate it and said...
    Sound very good!! high 5
    Was this review helpful? Yes Flag
    " It was excellent "
    notyourmomma ate it and said...
    Oh, this is absolutely decadent and delicious.
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    " It was excellent "
    valinkenmore ate it and said...
    Susan, you have posted one of my favorites! Dungeness crab from the Pacific NW make this decadent dish the best! Can't wait to try your recipe. Thanks so much.
    Have a great weekend!
    Valerie
    Was this review helpful? Yes Flag

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