By: Tastee1
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Ingredients
Serves Tool
Serves To:USMetric| 1 | salt and freshly ground black pepper | ||
| 1 | tabasco sauce to taste | ||
| 1/4 | Teaspoon(t) | xanthan gum, or use your shaker (optional | |
| 8 | Ounce(oz) | cooked lump crabmeat | |
| 12 | Ounce(oz) | heavy cream | |
| 2 | Tablespoon(T) | butter | |
| 1 | bay leaf, fresh or dried | ||
| 1 | small red bell pepper, seeded and diced | ||
| 1 | medium yellow onion, chopped | ||
| 2 | ribs celery, chopped | ||
| 1 | Cup(c) | water | |
| 16 | Ounce(oz) | cauliflower | |
| 1 | Tablespoon(T) | old bay seasoning blend(found near seafood department or on spice aisle) | |
| 2 | Cup(c) | vegetable or chicken stock or broth |
Preparation
Bring chicken or vegetable broth to a boil in a large saucepan over medium to
medium-high heat. Add the Old Bay seasoning and frozen califlower. Cover and
cook until the cauliflower is soft (15-20 minutes). Using a potato masher or
handheld blender, mash the cauliflower, leaving a few chunks.
Return the pan to the heat. Add the water, chopped celery, onion, red bell
pepper, and bay leaf. Cover and let simmer for another 20 to 25 minutes or until
the celery is tender.
Add butter, cream, and crabmeat. Whisk in xanthan gum (if desired). Add a few
dashes of Tabasco (if desired) and adjust seasoning, if needed. Heat through,
but do not boil! Remove bay leaf before serving.