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Author Topic: Handling on the Neuse 8/24/16  (Read 1160 times)
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creolechef
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« on: August 26, 2016, 12:36:30 PM »

Hi ho ya'll,
Took a trip down to Arapahoe on the river Weds. eve. for 2 hrs. Had a bit of luck w/7 keepers. All 6" or more. One big Jumbo at 7 1/2" point to point. Ya baby!

I boiled the batch, then picked them & made a Crab & Corn Bisque. This is something I have had at my grand mothers many times. The recipe came from "The 100 Greatest Dishes of Louisiana Cookery" cookbook by Roy F. Guste Jr. He is the son of the former owner of New Orleans most famous & oldest restaurant. Antoine's. The bisque was a big hit & is all gone. Cry
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Crab Nebula
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« Reply #1 on: August 26, 2016, 12:38:11 PM »

The bisque was a big hit & is all gone. Cry

Catch some more crabs and make another batch!!!  laugh laugh laugh laugh laugh

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tattoo
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« Reply #2 on: August 26, 2016, 03:29:28 PM »

sounds good . need to tell us how to make it ,
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creolechef
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« Reply #3 on: August 27, 2016, 08:54:30 AM »

I posted my Momma Dot's Chunkie crab bisque recipe( the best I ever tasted) back on Dec. 11,2011 when I 1st joined. But I will post the Crab & Corn Bisque recipe on the cooking thread site. It is a lot simpler to make. If you have no crabs you can make it with shrimp, oysters or crayfish. It's almost as good.Bob Appetit!
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