Crab Bisque Chincoteague

[WavingGirl]

Crab Bisque Chincoteague

4 tablespoons butter
4 tablespoons flour
4 cups milk
3/4 cup sharp cheddar cheese
2 teaspoons seafood seasoning
1/2 teaspoon lemon pepper
2 tablespoons cooking sherry
1 pint whipping cream
1 tablespoon parsley, chopped
salt
1 lb crabmeat

6 servings

1. Melt butter in a heavy 4-quart saucepan over medium heat. Stir in flour to make a roux.
2. Slowly add milk until it is well blended.
3. Stirring constantly, add cheese and cook until mixture thickens.
4. Reduce heat and add seasonings, sherry, cream, and parsley.
5. When mixture is thoroughly heated, add crab meat, stirring gently to keep lumps intact. Serve immediately in warm bowls and garnish with parsley.

[WavingGirl]

and to go with the bisque...


Cheesy Sunflower Bites

4 cups sharp cheddar cheese, room temperature
1 cup whole wheat or whole grain pasty flour
1/2 cup softened butter
1/4 teaspoon cayenne (to taste)
1/2 teaspoon salt
4 drops of tabasco sauce
1 cup sunflower seeds
paprika

Preheat the oven to 350 degrees. Line your baking sheets with parchment paper.

Thoroughly mix all the ingredients except the sunflower seeds and the paprika. (Using your hands usually does a better job. ) On parchment or waxed paper, pat or roll the dough to 1/4 inch thickness. Sprinkle the sunflower seeds over the dough and press them into the dough.

Using a knife, cut the dough into one-inch wide strips; then cut them crosswise into one-inch squares. If desired, cut each of these into triangles.

Place the bites seed-side-down onto the prepared baking sheets. Sprinkle the tops with paprika. Bake about 12 minutes. Do not overcook.

Makes about 5 dozen bites.

1/12 of recipe: 32 g. total fat; 16 g. protein; 10 g. total carb; 2 g. dietary fiber
376 calories

Food Exchanges: 2 lean meat; 5 fat

Vegetarian Friendly Recipe


Click here for a printable version of this recipe.
© copyrighted by Shake Off the Sugar.

[WavingGirl]

Broccoli-Cauliflower Slaw

Yield: 8 servings

4 cups raw broccoli flowerets
4 cups raw cauliflower
1/2 cup Hellmann's or Best Foods Real Mayonnaise
1 cup cottage cheese, 1 percent fat
3 tablespoons tarragon vinegar
1 tablespoon balsamic vinegar
1/8 cup brown sugar, packed
3 tablespoons red onion

Put the broccoli and cauliflower in a food processor and pulse-process until the consistency of shredded cabbage. Pour into a bowl. Place the remaining ingredients in the food processor and process until smooth. Pour the resulting dressing over the broccoli-cauliflower mixture and stir. Chill until ready to serve.

Nutrient Analysis (per serving):
Calories: 116.80
PCF Ratio: 19-42-39
Protein per serving: 5.77 g
Carbohydrate per serving: 13.16 g
Fat per serving: 5.43 g
Sat Fat: 0.94
Sodium: 245.54
Fiber: 1.25
Exchange Approximations: 1 Misc. Carb, 1 Fat

[tacitus]

Hi waving welcome to FC.

Loved 'Casablanca' and have it on DVD.

Your recipes look great and they are also low carb. Thanks for posting them.

[HarvickFan29]

I'm gonna try the bisque! YUM!