6 (1 1/2 Cup) servings
12 ounces H-E-B Crabmeat
2 red bell peppers, chopped
1 bunch green onions, chopped, including tops
1 cup chopped celery
3/4 cup chopped carrot
2 teaspoons dried tarragon leaves
1/4 teaspoon cayenne pepper
3 8 ounce bottles clam juice
2 14.5 ounce cans diced tomatoes
1 cup dry white wine
1 cup whipping cream
* salt and ground black pepper
* Tabasco® Pepper Sauce, optional
Chop bell peppers, green onions, celery and carrot. Reserve 1/4 cup green onion tops and set aside.
Heat oil in a 5 to 6-quart stockpot over medium-high heat. Add bell peppers, green onions, celery and carrot; Sauté 5 minutes. Stir in tarragon and cayenne; Sautèacute; 2 more minutes.
Add clam juice, tomatoes with juice and white wine. Bring to a boil; reduce heat to medium and cook 15 minutes, uncovered, stirring occasionally.
Stir in cream; reduce heat to medium-low and simmer gently 10 minutes, stirring frequently.
Add crabmeat; cook and stir 2 more minutes. Season to taste with salt, pepper and Tabasco sauce, if desired. Serve while hot.
No Nutritional Information Available
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