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Roasted Carrot Crab Bisque Shooters

A unique appetizer idea: Roasted Carrot Crab Bisque Shooters.

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 20 shooters 1x

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

Instructions

  1. Preheat oven to 400 degrees F. Put carrots, onions, olive oil and spice powder in roasting pan. Roast for 30 minutes, stirring occasionally.
  2. In a large pot, add carrot mixture, broth and milk. Bring to a boil then simmer for 10 minutes.
  3. Puree soup in blender in batches.
  4. 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.