|Crab: Buying, Cooking, Cracking|
|by Jennifer Jeffrey|
There's something about crab that makes any dish decadent-- whether in a rustic, weeknight pasta or atop a cocktail party hors d'oeuvre.
Results 1 - 10 of 104 for crab bisque
Blend sherry, milk, ... soups in saucepan. Add lobster/crab and heat gently, stirring often, until hot. Do not boil. Very good for lunch with green salad.
Prepare onion and ... Stir in Tomato Bisque Soup, milk and crab meat. Heat to serving temperature. ... Saltines or toasted sour dough bread and butter.
Combine first 8 ingredients in saucepan; heat thoroughly, stirring occasionally. Add crabmeat and sherry; stir in. Serve immediately.
Combine three soups. ... mixture. Cook until almost boiling, stirring often. Add crab meat, mix well and serve. Really good, especially before beef fondue.
Combine first 4 ingredients in saucepan. Heat thoroughly, stirring occasionally. Add crabmeat and wine; heat thoroughly. Yield 6 cups. When possible, ...
Saute the onion ... minutes. Add milk, cream, salt and pepper. Bring to a boil. Stir in crab meat. Serve hot, ... crumbled bacon, if desired. Serves 10.
Combine first 4 ingredients in saucepan; heat thoroughly, stirring occasionally. Add crabmeat and sherry. Serve immediately. Yield 6 cups.
Combine soups, milk, and cream. Heat just to boiling. Add crab meat, then sherry. Float butter on top. Serve 4.
Cook celery, onion, ... until heated well; take off heat. When ready to serve, add crab meat. Spoon into bowls and garnish with butter and chopped parsley.
In large heavy skillet, heat oil until very hot. Remove skillet from heat. Stir in flour. Return skillet to medium heat, stirring until flour is a ...
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