Name: Roasted Carrot Crab Bisque Shooters
Ingredients: 2 cups chopped carrots; 2 onions, chopped; 2 tablespoons olive oil; 2 teaspoons Chinese five spice powder; Salt & pepper; 3 cups reduced sodium vegetable broth; 1 cup low-fat milk; 12 ounces lump crab; Arugula leaves for garnish

Description

A unique appetizer idea: Roasted Carrot Crab Bisque Shooters.

Ingredients

Scale

2 cups chopped carrots
2 onions, chopped
2 tablespoons olive oil
2 teaspoons Chinese five spice powder
Salt & pepper
3 cups reduced sodium vegetable broth
1 cup low-fat milk
12 ounces lump crab
Arugula leaves for garnish

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Instructions

Preheat oven to 400 degrees F. Put carrots, onions, olive oil and spice powder in roasting pan. Roast for 30 minutes, stirring occasionally.
In a large pot, add carrot mixture, broth and milk. Bring to a boil then simmer for 10 minutes.
Puree soup in blender in batches.
To assemble shooters, pour 3 tablespoons in a shot glass. Top with a spoonful of crab meat. Add a few arugula leaves to the glass.