- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: crab base substitute
Posted on 12/31/10 at 6:24 pm to aaronb023
Posted on 12/31/10 at 6:24 pm to aaronb023
I'd probably use chicken base and add extra crabmeat.
Some folks use clam juice as a sub for seafood stock. I think it's awful and wouldn't go that route.
You could use the fish base, but I have no idea what it is since you said it didn't appeal to you.
Another option is to leave out the base altogether. Brie has a pretty strong flavor and to keep it flavorful, you could add sherry or cognac or brandy if none of those are already included in the recipe.
Sorry, I can't help more, but I think you can still make a very good flavored soup without the crab base.
Are you using jumbo lump or just lump. If not jumbo lump, be sure and get all the shells out.
Some folks use clam juice as a sub for seafood stock. I think it's awful and wouldn't go that route.
You could use the fish base, but I have no idea what it is since you said it didn't appeal to you.
Another option is to leave out the base altogether. Brie has a pretty strong flavor and to keep it flavorful, you could add sherry or cognac or brandy if none of those are already included in the recipe.
Sorry, I can't help more, but I think you can still make a very good flavored soup without the crab base.
Are you using jumbo lump or just lump. If not jumbo lump, be sure and get all the shells out.
1
Posted on 12/31/10 at 6:35 pm to Gris Gris
Mansur's Cream of Brie and Crabmeat soup
2 cups finely diced onion, bell pepper and celery
2 tblsp crab base
6 oz. brie
8 oz. fresh crabmeat
6 cups half and half
1/4 tsp. white pepper
1/4 tsp. tobasco
1 tblsp dry vermouth
1/8 tsp lemon juicce
1 tsp. creole seasoning
t tsp. chopped garlic
2 oz. blonde roux
3 tblsp. cottonseed oil
Heat the cottonseed oil in 5 qt. pot and saute veggies. Make roux with 1/2 unsalted butter and equal part flour. Add remaining ingredients to the pot EXCEPT brie and crabmeat. Bring to a slow boil and thicken with 2 oz. of hot blonde roux. Stir until smooth and silky. Add brie and crabmeat before serving. DO NOT BOIL AFTER BRIE HAS BEEN ADDED!
-courtesy of Bon Appetit Magazine
2 cups finely diced onion, bell pepper and celery
2 tblsp crab base
6 oz. brie
8 oz. fresh crabmeat
6 cups half and half
1/4 tsp. white pepper
1/4 tsp. tobasco
1 tblsp dry vermouth
1/8 tsp lemon juicce
1 tsp. creole seasoning
t tsp. chopped garlic
2 oz. blonde roux
3 tblsp. cottonseed oil
Heat the cottonseed oil in 5 qt. pot and saute veggies. Make roux with 1/2 unsalted butter and equal part flour. Add remaining ingredients to the pot EXCEPT brie and crabmeat. Bring to a slow boil and thicken with 2 oz. of hot blonde roux. Stir until smooth and silky. Add brie and crabmeat before serving. DO NOT BOIL AFTER BRIE HAS BEEN ADDED!
-courtesy of Bon Appetit Magazine
This post was edited on 12/31/10 at 6:38 pm
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News