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Award-Winning Maryland Cream Of Crab Soup

Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water and add to thicken soup.
To serve, sprinkle each serving with a bit of Old Bay and chopped parsley. Serve with oyster crackers and a small cream pitcher of sherry on the side for diners to add to taste. That's how we do it in Maryland!

New Orleans (Nawlins) Style Crab Bisque

our bisque thicker or thinner then the recipe calls for), add crab meat

Memphis Hogaholics Award-Winning Ribs

Dryrub: Mix together.
Basting Sauce: Combine first four ingredients in a saucepan and mix well. Cook very slowly for 1 hour. Add sugar, butter, and root beer to mixture and slow boil for 30 minutes. Recommended for pork and game.
Wet Sauce: Mix all ingredients in a saucepan and simmer for 1 hour. Let sauce stand for 2 hours before serving on the side with barbecue.
Rub Dry Rub into both sides of skinned ribs. Place meat on grill away from coals, bone side down. Cook ribs 1-1/2 to 2 hours, never turning, before using basting sauce. ...

Crab Bisque (World Class)

Remove all the crab meat from shells and set

Dungeness Crab Bisque

he Soup:
1. Wrap crab shells in a tea towel

Broccoli And Crab Bisque

inutes.
Add milk and crab meat and heat the soup

Crab Bisque

In a saucepan, heat the milk and butter and then add all the seasonings.
Dissolve the cornstarch in the half and half.
When the seasoned milk has come almost to a boil, stir in the cornstarch mixture and cook until the bisque has thickened.
Add the sherry (optional) and crab meat.
Serve hot.
Makes 3 quarts.

Crab Bisque

inally add your star ingredient - Crab and allow to come full

Prize Winning Crab

Melt butter.
Saute onion and green pepper.
Blend in flour and soup, stirring until thick.
Add crab meat and seasonings. Turn into greased casserole and top with dry bread crumbs and cheese.
Bake in 375\u00b0 oven until brown.
May be served in ramekins.

Crab Bisque

In a 3-quart saucepan, saute mushrooms, onions and garlic in butter for 5 minutes.
Blend in flour and add stock, stirring until smooth while over medium heat 10 minutes.
Flake crab meat and remove cartilage.
Add crab meat and remaining ingredients and bring to a light boil, reduce heat and simmer 10 minutes.
Serve hot with crackers.

Crab Bisque

Add everything to sauteed onions.
Add crab last.
If you make it a day ahead, add crab before serving.
Can be frozen.

Crab Bisque(Serves 6)

Put crab meat in a bowl, pour sherry over and let stand 1 hour.
Blend together tomato and green pea soups, cream, curry and paprika.
Heat slowly, but do not boil.
Add crab meat.
Reheat to boiling point (do not boil) and serve immediately.

Crab Bisque (No Alcohol)

Make the roux by melting butter and saute onions and celery until tender.
Add 1 cup of chicken broth and let simmer for 10 minutes on medium.
Add ALL crab meat, oil and remaining chicken broth. Bring to a boil and then turn heat down and simmer for 5 minutes on medium.
Let cool and puree in a blender. If the mixture is too runny add more imitation crab and blend.
Reheat the puree mixture and add whipping cream. You should get a thick consistency after a couple of stirs.
Add hot sauce to your taste.
Serve with garlic bread.

Healthier Corn And Crab Bisque

.
Add salt, pepper, and crab boil to taste. (I think

Corn And Crab Bisque

Melt butter in large pot.
Add flour; blend.
Add onions.
Cook on low heat for 10 minutes.
Add crab meat, half and half, corn, potato soup, Worcestershire, mace and pepper.
Cook on low heat for 20 minutes.
Just before serving, add cheese, parsley and green onions.

Crab Bisque

Melt butter in large saucepan; stir in flour, salt and pepper. Add milk and bouillon gradually.
Cook, stirring over low heat until thickened.
Add crab meat, onion and parsley.
Cover and simmer over low heat 10 minutes.
Add cream.
Makes 6 servings.

Crab Bisque

Blend soups.
Stir in milk and cream; heat just to boiling. Add crab meat; heat through.
Add cooking sherry just before serving.
Float butter on top.
Makes 6 to 8 servings.

Crab Bisque

In 3-quart saucepan, melt butter over low heat.
Add celery and onion.
Cook until tender.
Stir in flour, thyme and pepper. Gradually add milk.
Stir constantly.
Add potatoes.
Bring to boil.
Simmer 15 minutes or until potatoes are tender, stirring occasionally.
Add crab substitute.
Heat 5 minutes more.
Enjoy!

Corn And Crab Bisque, New Orleans School Of Cooking

inutes.
Add cream, crab, cajun seasoning, crab boil seasoning. Simmer another

Crab Bisque

Marinate crab in sherry overnight.
Next day, mix everything together and heat thoroughly.
Serves 4.

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