GREEN TEA CRABMEAT BISQUE WITH BLUEBERRY CAULIFLOWER DUMPLINGS
Ingredients
2 oz crabmeat
1 blue crab shell
6 oz skim milk
1 oz fat-free cream cheese
1 tsp corn starch
1 teabag green tea
1⁄2 tsp black pepper
1 pinch white pepper
1 oz diced turnip root
1 oz diced celery
1 oz minced red onion
1 oz minced garlic
1⁄2 tsp oil
2 large green leaves for plating
PREPARATION FOR GREEN TEA CRABMEAT BISQUE
Mix milk and corn starch and seasoning in pan. Add tea bag and crab shell (if available) and bring to simmer. Place oil in separate pan and add onions, garlic, turnip and onion. Sautee until translucent. Add both pans together and bring to boil. Reduce heat and hold. Add 1 oz crabmeat to bisque and stir, add the other half on top with sprinkle of fresh tea leaves as garnish.
SEARED BRUSSELS SPROUTS Ingredients
1⁄2 oz oil
4 oz sliced Brussels sprouts 1 oz slivered garlic
1 oz julienned onion
1⁄2 oz bacon, cooked crisp and dried separately 1⁄2 tsp black pepper
Pinch crushed red pepper
2 oz julienned red bell pepper
PREPARATION FOR BRUSSELS SPROUTS
Cook bacon first, dry thoroughly and dice. Place oil in pan and add onion, garlic, and pepper. Add Brussels sprouts and sear well. Add bell pepper and crushed red pepper. Add bacon, toss and reduce heat.
BLUEBERRY CAULIFLOWER DUMPLINGS Ingredients
3 oz blueberries
1 oz minced garlic
1 oz minced onion
1⁄2 tsp black pepper
2 egg whites
4 oz grated cauliflower
PREPARATION FOR BROCCOLI CAULIFLOWER DUMPLINGS
Place oil in pan and add onion, garlic, and pepper. Cook until translucent and remove to bowl and let cool. Mix cauliflower and egg whites in separate bowl, add blueberries. Mix both bowls together and hand-form dumplings. Place on baking sheet with zero-fat spray and bake until golden brown on all sides.