OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
our bisque thicker or thinner then the recipe calls for), add crab meat
inally add your star ingredient - Crab and allow to come full
Remove all the crab meat from shells and set
he Soup:
1. Wrap crab shells in a tea towel
b>crab boil to taste. (I think Zatarain's has the best flavor
little. This is the best size for me, I like
Mix all ingredients together to form 6 to 8 patties.
Cook in frying pan with small amount of oil for 4 minutes on each side. These are truly the best crab cakes I have ever had!
Melt the butter in saucepan on low heat, don't burn the butter!
Mix in the flour.
Slowly stir in the milk.
Stir constantly over medium heat until thickened. (about 15 minutes or so).
Add pumpkin, mix and heat thoroughly.
Slowly add the cider and fully incorporate.
Sprinkle with some nutmeg to serve.
For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.
inutes.
Add milk and crab meat and heat the soup
reen onion, ginger, garlic, jalapeno, crab meat, mayonnaise, bread crumbs, chili
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.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
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.
Add everything to sauteed onions.
Add crab last.
If you make it a day ahead, add crab before serving.
Can be frozen.
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.
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.
kewer and add to the bisque. Some chopped chives and a
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.
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.