Recipe Sleuth: Harry’s Tap Room’s Roasted-Red-Pepper-and-Crab Soup
The roasted-red-pepper-and-crab soup at Harry Tap Room’s is so popular that the Clarendon restaurant sells gallons of it each day. It’s no wonder then that one of our readers requested the recipe. Executive chef Alex Reyes describes the soup as having a strong red-pepper flavor with a little bit of a kick. For the best results, he suggests searing the peppers instead of just sweating them. He also recommends using non-pasteurized local crabmeat. For his kitchen, he seeks out blue crab from Virginia. Leave What You Will for This MealKarma Kitchen’s one-page menu changes almost every week, but the prices don’t: There aren’t any. more |
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