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Corn and Crab Bisque
Posted on 10/19/08 at 3:05 pm
Posted on 10/19/08 at 3:05 pm
I am making corn and crab bisque today. The recipe calls for liquid crab boil. I couldn't find that at the grocery (I am in Oregon). Does anyone have suggestions for a substitute? I may just leave it out all together if I can't find a good alternative.
5
Posted on 10/19/08 at 3:08 pm to DuckTownTiger
Use a bit of Old Bay dry seasoning. That might work.
Posted on 10/19/08 at 3:39 pm to DuckTownTiger
I think crab boil would ruin your bisque. Go for subtle.
Posted on 10/19/08 at 9:29 pm to OTIS2
quote:
Use a bit of Old Bay dry seasoning. That might work.
agree....I would add a little old bay and a little lemon juice...
Posted on 10/20/08 at 3:25 am to DuckTownTiger
quote:
The recipe calls for liquid crab boil.
Corn and Shrimp Soup, Seafood Gumbo's, etc. I always use a little crab boil.
Posted on 10/20/08 at 10:40 am to DuckTownTiger
I never use crab boil. I just use Tony's for seasoning. There's probably some other brand of "cajun seasoning" in Oregon.
Posted on 10/20/08 at 10:41 am to DuckTownTiger
I have to say the Prejeans recipe is the best I have had for this dish.
Posted on 10/20/08 at 11:23 am to Catman88
quote:Ditto. They have the best C&C Bisque I've ever had.
I have to say the Prejeans recipe is the best I have had for this dish.
Posted on 10/20/08 at 12:01 pm to Charles Bronson
The recipe I used was from Emerill. It turned out good and I went ahead and left out the crab boil. I used his Essence for seasoning and I am glad I didn't put anything else in it because it was pretty rich without it.
It was my first time making a bisque and a blond roux. I want to try that Prejean recipe and see how that compares. I have found many of Emerill's recipes to be pretty rich. Always really good, but sometimes a little too much.
It was my first time making a bisque and a blond roux. I want to try that Prejean recipe and see how that compares. I have found many of Emerill's recipes to be pretty rich. Always really good, but sometimes a little too much.
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