Greg’s Dungeness Crab Bisque
Sauté shallots in butter over med heat for 3 min until translucent. Stir in flour and deglaze with white wine. Stir in stock, tomato paste, and hot sauce and bring to a boil. Add ½ lb crab and heavy cream and carefully bring back to a simmer, stirring constantly. Remove from heat and puree carefully in blender or processor (hot soup can rapidly expand and overflow), or use an immersion blender. Return bisque to pot and add salt and lemon juice to taste. Warm if necessary and garnish with reserved crabmeat and parsley.
Artichoke Tapenade on Toasted Bread
Rub baguette slices with a little olive oil and broil briefly until toasted. While warm, rub lightly with garlic clove. Combine artichoke hearts, red pepper, lemon juice, olive oil, and salt and pepper. Top each with tapenade and a sprinkle of parsley and Parmigiano-Reggiano for garnish. Serve immediately. Yields 12-16 pieces.
* To make this recipe gluten-free friendly, use gluten-free flour.