Christmas Luncheon Crabmeat Bisque
Christmas Luncheon Crabmeat Bisque might be just the main course you are searching for. This recipe makes 4 servings with 427 calories, 17g of protein, and 34g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. It is a good option if you're following a pescatarian diet. It can be enjoyed any time, but it is especially good for Christmas. Head to the store and pick up garnish: additional green onion, onion, pepper, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Heat 4 tablespoons butter in a skillet over medium heat.
Add next 5 ingredients and saut until soft.
In a saucepan, heat remaining 2 tablespoons butter and stir in flour.
Add milk and cook, stirring until thickened and smooth. Stir in salt, pepper and hot pepper sauce.
Add sauted vegetables and half-and-half.
Bring to a boil, stirring; reduce heat.
Add crabmeat, simmer uncovered for 5 minutes. If desired, stir in sherry just prior to serving. Top with additional green onion.
Recommended wine: Chardonnay, Muscadet, Riesling
Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.
Xavier Monnot Bourgogne Les Grandes Coutures ChardonnayChardonnay Les Grandes Coutures is from three plots bordering Meursault with vine ages from 15 to 51 years. Soils are predominantly argile (clay), bringing weight and texture to this Bourgogne Blanc.The 2015 vintage shows aromas of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.