|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.
41 - 50 of 104 for crab bisque
On medium heat, ... milk. Add undrained crab and salt. Heat ... heating; it will scorch! Serve sprinkled with parsley and paprika. Serves 6 to 8 people.
Blend soups; stir ... Heat just to boiling. Add crab meat; heat through. Add cooking sherry just before serving. Float butter atop. Makes 6 to 8 servings.
Remove all cartilage from crabmeat. Put all ingredients except sherry in a soup pan and heat but do not boil. Stir in the sherry and serve at once. ...
Cook onions, mushrooms, ... and bubbly. Cook and stir 1 minute more. Add cheese. Stir until cheese is melted. Add crab meat and heat through. 6-8 servings.
Mix soups with ... milk. Add garlic salt and butter. Heat over low heat. Add crab and continue heating 5 minutes. Add cooking sherry and serve. Do not boil.
In saucepan, cook ... chicken broth and cream all at once. Cook until thickened and bubbly plus 1 minutes. Add cheese, stir until melted. Add crab meat.
Blend all but crab and sherry and heat just to boiling. Add crab meat; heat through. Add cooking sherry just before serving. Float butter atop.
Put the first 7 ingredients and 1/8 teaspoon paprika in the blender and whirl until smooth. Add crabmeat and blend a few seconds. Bring to boil and ...
Blend soups, creams and seasonings to just boiling. Add crabmeat and reheat to just boiling. Remove from heat and add sherry.
Mix all except ... When serving put dollop of whipped cream on top and sprinkle with chives. I usually add one package of frozen "imitation" crab chopped.
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