(no subject)

[mari4212]

Eee! Eee! Eee! Eee!

Okay, we're stuck in the midwest and thus normally the real shellfish is prohibitively expensive. But today the real crabmeat was on sale, so Mom picked up a few cans for us to use the next time we make crab bisque.

And Hufflepuff house is doing workshops with criticism to improve our writing, and everybody who's commented thinks I do well with character voice, which makes me smile. Life is good.

Comments

[sirutka.livejournal.com]

Am I going to have to cajole you to give up this crab bisque recipe that you speak so highly of?

[mari4212.livejournal.com]

I'll give it to you as soon as I get home from the library.

Lobster/crab bisque

[glacierscout.livejournal.com]

Lobster Bisque - from "The Cat Who... Cookbook"

1/2 cup chopped onion
1/2 cup chopped celery
3 Tbls butter
3 Tbls flour
1/4 tsp nutmeg
3 cups milk
1 bay leaf
lobster meat
2 cups cream
salt & pepper to taste
4 Tbls sherry



Saute onion & celery in butter
add flour & nutmeg, mix thoroughly
add milk stirring in thoroughly
then add bay leaf
cook & stir till thickened
add lobster meat & cream
heat through Do not allow to boil!!!
add salt & pepper & sherry


options
Crab instead of lobster
Imitation crabmeat instead of either (act of deperation, according to Thomas)
if you don't have cream use 4 oz cream cheese softened with milk

Another use of the imitation crabmeat is a cheap seafood alfredo. Cook your favorite pasts, saute onions and imitation crabmeat, mix into pasta along with an alfredo sauce (jar, package or from scratch)

Re: Lobster/crab bisque

[sirutka.livejournal.com]

sounds good, I'll make it next time the price for seafood isn't so high.