Because I came to appreciate crab after I met my husband, I am not as passionate as some of my friends and neighbors (and family) are about which is the very best. It all comes down to what you grew up eating. Similar to having a preference for red or white clam chowder - Manhattan or New England, respectively - Crab Bisque can be just as divisive. Subscribe today to support Salon's progressive journalism My family falls in the “no-red,” “no corn,” “no cans” group, which means there is no tomato paste, ketchup or the like, no corn, and no cans of consommé or cream-of-anything soups in the making of our Crab Bisque. It is of utmost importance.Ĭrab Bisque lovers fall into different categories: Those who like a little “red,” and those who do not those who open lots of cans of store-bought soups, and those who do not and those who prefer Corn and Crab Bisque, and those who do not. There are a few other tricks to making it absolutely perfect, but do not skimp on the main attraction. Pull out the cloth napkins and silver - this bisque garners respect.Īs with all crab dishes, the secret is plenty of fresh crabmeat. No matter if your attendees are dressed for an afternoon of badminton, horseback riding or to the 9’s ready to pose for family photos, this first course will have everyone using their manners and sitting up a little straighter. The simple 3-ingredient omelet that's a favorite of Southern crab pickers and brunch lovers
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