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Started By
Message
Lump Crabmeat in the BR Area
Posted on 11/22/21 at 10:26 am
Posted on 11/22/21 at 10:26 am
Anyone know any places that actually have crabmeat these days. Planning on making corn and crab bisque during the upcoming holiday weekend.
7
Posted on 11/22/21 at 10:34 am to MorbidTheClown
quote:
. Planning on making corn and crab bisque
Recipe please?
Posted on 11/22/21 at 10:36 am to MorbidTheClown
Tony’s usually has this. $34/lb or thereabouts for lump.
Posted on 11/22/21 at 10:37 am to ChEgrad
quote:
Tony’s usually has this. $34/lb or thereabouts for lump.
I'd be shocked if you can find it under $50 right now.
Posted on 11/22/21 at 10:38 am to LSUintheNW
i think it might be in the FDB recipe book. But. i'll post a copy of mine as soon as i find the digital version
ETA:
Corn and Crab Bisque
Choice of shrimp, crawfish, or crabmeat
Melt 1 stick of real butter
Saute 1 large onion finely chopped (cook until the onions look clear)
Add 1/3 cup flour and stir until flour is slightly browned.
Add 2 tablespoons of Tony's (I add this a little bit at a time between each step.)
Add 1 can chicken broth, Stir until blended
Add 1 pint of half & half , Stir until blended
Add 1 pint of whipping cream , Stir until blended
Simmer 5 to 10 minutes
Add frozen corn (1 lb bag). Bring to a boil. The corn will stick together. Stir to make sure the corn separates.
Add crab meat (I usually use a 1 lb container)
Cover and Simmer for 20 minutes.
I know most prefer to use corn fresh off of the cob, But, i just use frozen corn.
Gris Gris has a good one as well.
ETA:
Corn and Crab Bisque
Choice of shrimp, crawfish, or crabmeat
Melt 1 stick of real butter
Saute 1 large onion finely chopped (cook until the onions look clear)
Add 1/3 cup flour and stir until flour is slightly browned.
Add 2 tablespoons of Tony's (I add this a little bit at a time between each step.)
Add 1 can chicken broth, Stir until blended
Add 1 pint of half & half , Stir until blended
Add 1 pint of whipping cream , Stir until blended
Simmer 5 to 10 minutes
Add frozen corn (1 lb bag). Bring to a boil. The corn will stick together. Stir to make sure the corn separates.
Add crab meat (I usually use a 1 lb container)
Cover and Simmer for 20 minutes.
I know most prefer to use corn fresh off of the cob, But, i just use frozen corn.
Gris Gris has a good one as well.
This post was edited on 11/22/21 at 10:42 am
Posted on 11/22/21 at 10:40 am to Y.A. Tittle
I last bought some in October at $34.99. Would it have gone up that much in a month?
Posted on 11/22/21 at 10:42 am to Y.A. Tittle
quote:
$50 right now.
sounds like there will be less crab in the corn and crab this time.
Posted on 11/22/21 at 10:43 am to ChEgrad
$35/lb at HEB. Comes from Mexico.
Posted on 11/22/21 at 10:51 am to AlwysATgr
pre covid i would get lump crab meat from sam's for $22-23lb. I know it was pasteurized but, the bisque still came out really good. and the crab meat was very clean with almost no shells.
Posted on 11/22/21 at 10:53 am to MorbidTheClown
You could go with crawfish rather than crab.
I have never liked the pasteurized crabmeat. While it's clean and pretty, the flavor just isn't there for me.
I have never liked the pasteurized crabmeat. While it's clean and pretty, the flavor just isn't there for me.
Posted on 11/22/21 at 11:00 am to Gris Gris
quote:
You could go with crawfish rather than crab.
not a bad idea.
quote:
I have never liked the pasteurized crabmeat. While it's clean and pretty, the flavor just isn't there for me.
knew that. i remember you mentioning it. i'm probably just not smart enough to tell the differnece.
also, i know you have a recipe. you can post it. the earlier poster may like it better.
Posted on 11/22/21 at 11:01 am to MorbidTheClown
Calandro's
Posted on 11/22/21 at 11:02 am to MorbidTheClown
quote:
also, i know you have a recipe. you can post it. the earlier poster may like it better.
Thanks for yours. I'll take any and all and then choose.
Posted on 11/22/21 at 11:43 am to MorbidTheClown
Costco.
Posted on 11/22/21 at 12:27 pm to MorbidTheClown
We always got our lump crabmeat from Tony’s. It’s not cheap, but it’s worth it.
Posted on 11/22/21 at 1:16 pm to MorbidTheClown
quote:
i'm probably just not smart enough to tell the differnece.
I don't think it has anything at all to do with intelligence. Many folks will not notice. For whatever reason, I have on numerous occasions even when it's buried in sauce of some sort. I really wish I didn't notice! quote:
also, i know you have a recipe. you can post it. the earlier poster may like it better.
Mine is not as thick as some folks like, but I prefer it. It's in the TD cookbook stickied at the top of the page. There could be some others in there as well
I'm pretty sure Mr. Balls has made it and he may have added his own spin. It's easy to make changes that someone prefers.
This post was edited on 11/22/21 at 1:17 pm
Posted on 11/22/21 at 10:23 pm to ChEgrad
Rouses lump crabmeat was $43.99 a pint, oysters are $83.99 a gallon. Peanut oil was $49 for a 3-gallon box.
Posted on 11/22/21 at 10:48 pm to MorbidTheClown
With prices where they are, it might be krab & corn soup
Posted on 11/23/21 at 9:30 am to MorbidTheClown
A pint of Jumbo Blue Point crab was $67.99 at Albertson's on Sunday, WOW !
Posted on 11/23/21 at 9:43 am to 91TIGER
quote:
$67.99
crawfish and corn it is!
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