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re: WFDT
Posted on 7/11/16 at 6:12 pm to Darla Hood
Posted on 7/11/16 at 6:12 pm to Darla Hood
Dang, Darla! That bisque looks great! You've done a lot with that king crab. Tell me about that bisque. Did you make any kind of stock with the shells?
I've been thinking about using king crab in crab cakes. Now, I want it in bisque.
Jumbo lump crabmeat here done with a little amandine sauce and cherry tomato caprese. I had a lot of them on my plants.
I've been thinking about using king crab in crab cakes. Now, I want it in bisque.
Jumbo lump crabmeat here done with a little amandine sauce and cherry tomato caprese. I had a lot of them on my plants.
1
Posted on 7/11/16 at 6:30 pm to Gris Gris
Thanks, Gris!
It was sort of last minute, so I used boxed unsalted chicken stock, fortified with some lobster base. I had shrimp stock in the freezer but didn't have time to thaw it.
The recipe: Williams-Sonoma crab bisque (as always for me, simply a guideline)
I didn't have fresh tarragon, but I did have dried.
quote:That would have been the smart thing to do, but I didn't think of bisque until I'd harvested all of the crab meat and chunked the shells. I should've done it, regardless.
Did you make any kind of stock with the shells?
It was sort of last minute, so I used boxed unsalted chicken stock, fortified with some lobster base. I had shrimp stock in the freezer but didn't have time to thaw it.
The recipe: Williams-Sonoma crab bisque (as always for me, simply a guideline)
I didn't have fresh tarragon, but I did have dried.
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