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Roasted Carrot Crab Bisque Shooters

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


A unique appetizer idea: Roasted Carrot Crab Bisque Shooters.


  • 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


  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.