Updated: Jan 4, 2020
This was a surprisingly great tasting, savory recipe that I honestly threw together. Kind of like one of those meals that your mom makes when she forgot to go to the grocery store and just cooks a few random things she found in the freezer! Although this wasn't super random, (I did have intentions on making a crab bisque from scratch but I did not have all the ingredients I needed), it came out great even though I took a shortcut with the jar of soup. I really enjoyed making this and it tasted even better. The wine really adds flavor to the dish when reduced correctly and brings out the flavors of the bell pepper and mushrooms giving you a wonderful mouthwatering, savory surprise to the pallet.
Hope you enjoy!!
1 tsp olive oil
1 tbsp butter
1 red bell pepper
1 pkg sliced mushrooms
1-2 garlic cloves
2/3 cup white wine
8oz fresh lump crab meat
1 jar of La Madeline Tomato Basil soup
1/2 tsp garlic powder
1/2 tsp salt
Parsley to garnish
(vegetable broth, optional for thinner consistency)
Slice and chop red bell pepper to small pieces. Chop mushrooms to smaller pieces as desired. Finely chop or mince garlic cloves.
In a large pan, set to medium heat and add olive oil and bell peppers. Cook for 4 minutes then add mushrooms, garlic and butter. Cook until mushrooms and bell peppers are soft, but be sure not to burn the garlic. Next, add the white wine and reduce it for about 5-6 minutes, then add in the crab meat. At this time, the crab meat will actually absorb most of the wine, you can choose to add more wine or add vegetable broth for a thinner consistency. Pour in jar of soup and slowly sprinkle in salt and garlic powder, stir to taste. Reduce heat and let simmer for 4-5 min. Garnish with parsley and serve!
This dish is great as an accent with my Thyme Salmon recipe, or as a large serving on it's own as it is hearty and savory! Let me know how you like it!