Chilled Sweet Pea Bisque With Dungeness Crab And Mint

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Los Angeles Times


“OK so I kind of 'improvised' on this one after drinking one two many mojitos but even with butchering everyone loved it. Easy and delicious.”
Phillip Bensaid   •  30 Apr   •  Report
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1 3/4 pounds English peas in their shells

1 onion, chopped

1 3/4 teaspoons salt

1 teaspoon sugar

1 tablespoon butter

1 leek, chopped

1/4 cup rice

3 ounces Dungeness crab meat (a little more than 1/2 cup), preferably leg and claw meat

1 tablespoon slivered mint

1 to 2 teaspoons lemon juice

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