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.
