Crab Bisque

kilikini said:

Gonna wing it, but I made fresh chicken stock that's just calling to
be used for something. I have crab in the freezer, so crab bisque it
will be. I have to walk to 7-11 to get some cream (I called, they
have it) and I'll be cooking for the rest of the day.

Still debating on whether or not to add sherry. What do you think?

kili

Absolutely a dash or two of sherry. Add the cream towards the end of
simmering the soup.

Jill <---hoping the crab has already been 'picked' 😉

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

Gonna wing it, but I made fresh chicken stock that's just calling to
be used for something. I have crab in the freezer, so crab bisque it
will be. I have to walk to 7-11 to get some cream (I called, they
have it) and I'll be cooking for the rest of the day.

Still debating on whether or not to add sherry. What do you think?

kili

Absolutely a dash or two of sherry. Add the cream towards the end of
simmering the soup.

Jill <---hoping the crab has already been 'picked' 😉

Just got back from the store, nope, crab hasn't been picked, YET, but I'll
try using a fork this time. <g> Got the half and half and the sherry, so,
I've got to skim off my chicken stock, thaw the crab and begin the process.
I'll let you know how it turns out.

kili

"kilikini" <[email hidden]> wrote

Quoted message said:

Just got back from the store, nope, crab hasn't been picked, YET, but I'll
try using a fork this time. <g> Got the half and half and the sherry,
so,
I've got to skim off my chicken stock, thaw the crab and begin the
process.
I'll let you know how it turns out.

Just might be easier to pick when frozen ... maybe?

nancy

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"kilikini" <[email hidden]> wrote

Quoted message said:

Just got back from the store, nope, crab hasn't been picked, YET, but

I'll

Quoted message said:

Quoted message said:

try using a fork this time. <g> Got the half and half and the sherry,
so,
I've got to skim off my chicken stock, thaw the crab and begin the
process.
I'll let you know how it turns out.

Just might be easier to pick when frozen ... maybe?

nancy

Uh uh, it's in the shell. It's snow crab.

kili

In article <[email hidden]>,

kilikini said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

Gonna wing it, but I made fresh chicken stock that's just calling to
be used for something. I have crab in the freezer, so crab bisque it
will be. I have to walk to 7-11 to get some cream (I called, they
have it) and I'll be cooking for the rest of the day.

Still debating on whether or not to add sherry. What do you think?

kili

Absolutely a dash or two of sherry. Add the cream towards the end of
simmering the soup.

Jill <---hoping the crab has already been 'picked' 😉

Just got back from the store, nope, crab hasn't been picked, YET, but I'll
try using a fork this time. <g> Got the half and half and the sherry, so,
I've got to skim off my chicken stock, thaw the crab and begin the process.
I'll let you know how it turns out.

kili

Kili,

I nut pick works wonders. :-)

Or try a turkey skewer.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

kilikini said:

Uh uh, it's in the shell. It's snow crab.

I suggest using the crab shells to make a stock instead of using
chicken stock. I know it's more hassle, but snow crab is very light
flavored crab. I think a rich chicken stock would overwhelm it.

nb

"kilikini" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Quoted message said:

I've got to skim off my chicken stock, thaw the crab and begin the
process.
I'll let you know how it turns out.

Just might be easier to pick when frozen ... maybe?

Quoted message said:

Uh uh, it's in the shell. It's snow crab.

Exactly, and the crabmeat might be more inclined to
come out in one piece. And the leg segments might
snap in two more readily, that's the best way to get
to the meat rather than trying to drag it out one end.

nancy

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

kilikini said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini wrote:
> Gonna wing it, but I made fresh chicken stock that's just calling to
> be used for something. I have crab in the freezer, so crab bisque

it

Quoted message said:

Quoted message said:

Quoted message said:

> will be. I have to walk to 7-11 to get some cream (I called, they
> have it) and I'll be cooking for the rest of the day.
>
> Still debating on whether or not to add sherry. What do you think?
>
> kili

Absolutely a dash or two of sherry. Add the cream towards the end of
simmering the soup.

Jill <---hoping the crab has already been 'picked' 😉

Just got back from the store, nope, crab hasn't been picked, YET, but

I'll

Quoted message said:

Quoted message said:

try using a fork this time. <g> Got the half and half and the sherry,

so,

Quoted message said:

Quoted message said:

I've got to skim off my chicken stock, thaw the crab and begin the

process.

Quoted message said:

Quoted message said:

I'll let you know how it turns out.

kili

Kili,

I nut pick works wonders. :-)

Or try a turkey skewer.

What's a turkey skewer? I've never heard of it!

kili

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

Uh uh, it's in the shell. It's snow crab.

I suggest using the crab shells to make a stock instead of using
chicken stock. I know it's more hassle, but snow crab is very light
flavored crab. I think a rich chicken stock would overwhelm it.

nb

It's pre-cooked crab, won't get much flavor from the stock. I put about 2
inches of water in the pot to steam the crab. Shoots, didn't think to save
it, either.

kili

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"kilikini" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

> I've got to skim off my chicken stock, thaw the crab and begin the
> process.
> I'll let you know how it turns out.

Just might be easier to pick when frozen ... maybe?

Quoted message said:

Uh uh, it's in the shell. It's snow crab.

Exactly, and the crabmeat might be more inclined to
come out in one piece. And the leg segments might
snap in two more readily, that's the best way to get
to the meat rather than trying to drag it out one end.

nancy

So you suggest taking it out of the shell frozen? I've never tried that
before! I'll have to do it next time to see what happens. Makes sense that
you get the whole piece out. Thanks!

kili

In article <[email hidden]>,

kilikini said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

kilikini said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
> kilikini wrote:
> > Gonna wing it, but I made fresh chicken stock that's just calling to
> > be used for something. I have crab in the freezer, so crab bisque

it

Quoted message said:

Quoted message said:

> > will be. I have to walk to 7-11 to get some cream (I called, they
> > have it) and I'll be cooking for the rest of the day.
> >
> > Still debating on whether or not to add sherry. What do you think?
> >
> > kili
>
> Absolutely a dash or two of sherry. Add the cream towards the end of
> simmering the soup.
>
> Jill <---hoping the crab has already been 'picked' 😉
>
>

Just got back from the store, nope, crab hasn't been picked, YET, but

I'll

Quoted message said:

Quoted message said:

try using a fork this time. <g> Got the half and half and the sherry,

so,

Quoted message said:

Quoted message said:

I've got to skim off my chicken stock, thaw the crab and begin the

process.

Quoted message said:

Quoted message said:

I'll let you know how it turns out.

kili

Kili,

I nut pick works wonders. :-)

Or try a turkey skewer.

What's a turkey skewer? I've never heard of it!

kili

Those metal things you use to tie closed the back side of a stuffed
turkey. Like a long metal toothpick.

I did 2 lbs. of snowcrab last week and ate it on sourdough english
muffins with lots of butter. I used a nut pick to get at all the meat.
Worked great!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

kilikini said:

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"kilikini" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

[snp]

Quoted message said:

Quoted message said:

Exactly, and the crabmeat might be more inclined to
come out in one piece. And the leg segments might
snap in two more readily, that's the best way to get
to the meat rather than trying to drag it out one end.

So you suggest taking it out of the shell frozen? I've never tried that
before! I'll have to do it next time to see what happens. Makes sense that
you get the whole piece out. Thanks!

Um, I have little experience with snow crabs, but I've shelled/picked
tons of Dungeness, and the way to get large pieces out whole is to do a
good job of busting up the shell. No need to be futzing around with
the pick, just think in terms of removing the shell from the meat
rather than removing the meat from the shell.

It may not matter for bisque, but freezing/thawing crab meat also
softens the texture noticeably. -aem

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

kilikini said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"kilikini" <[email hidden]> wrote:

> "jmcquown" <[email hidden]> wrote in message
> news:[email hidden]...
> > kilikini wrote:
> > > Gonna wing it, but I made fresh chicken stock that's just

calling to

Quoted message said:

Quoted message said:

Quoted message said:

> > > be used for something. I have crab in the freezer, so crab

bisque

Quoted message said:

Quoted message said:

it

Quoted message said:

> > > will be. I have to walk to 7-11 to get some cream (I called,

they

Quoted message said:

Quoted message said:

Quoted message said:

> > > have it) and I'll be cooking for the rest of the day.
> > >
> > > Still debating on whether or not to add sherry. What do you

think?

Quoted message said:

Quoted message said:

Quoted message said:

> > >
> > > kili
> >
> > Absolutely a dash or two of sherry. Add the cream towards the end

of

Quoted message said:

Quoted message said:

Quoted message said:

> > simmering the soup.
> >
> > Jill <---hoping the crab has already been 'picked' 😉
> >
> >
>
> Just got back from the store, nope, crab hasn't been picked, YET,

but

Quoted message said:

Quoted message said:

I'll

Quoted message said:

> try using a fork this time. <g> Got the half and half and the

sherry,

Quoted message said:

Quoted message said:

so,

Quoted message said:

> I've got to skim off my chicken stock, thaw the crab and begin the

process.

Quoted message said:

> I'll let you know how it turns out.
>
> kili
>
>

Kili,

I nut pick works wonders. :-)

Or try a turkey skewer.

What's a turkey skewer? I've never heard of it!

kili

Those metal things you use to tie closed the back side of a stuffed
turkey. Like a long metal toothpick.

I did 2 lbs. of snowcrab last week and ate it on sourdough english
muffins with lots of butter. I used a nut pick to get at all the meat.
Worked great!
--

Ahhhh, okay! I can imagine that would be the perfect tool for the job! I,
unfortunately, don't have any, but my mom did, so I know of what you speak.
I'm going to have to get some. What a great idea, Kat!

kili

kilikini said:

Gonna wing it...

Crabs got wings?

---jkb

--
"Damn you, brocolli!"
-- Stewie Griffin

kilikini said:

Gonna wing it...

Crabs got wings?

---jkb

--
"Damn you, brocolli!"
-- Stewie Griffin

kilikini said:

Gonna wing it...

Crabs got wings?

---jkb

--
"Damn you, brocolli!"
-- Stewie Griffin

"Jeff Bienstadt" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

Gonna wing it...

Crabs got wings?

---jkb

In this case, yes!

kili

"Jeff Bienstadt" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

Gonna wing it...

Crabs got wings?

---jkb

In this case, yes!

kili

In article <[email hidden]>,

kilikini said:

"Jeff Bienstadt" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

kilikini said:

Gonna wing it...

Crabs got wings?

---jkb

In this case, yes!

We were at Central Market in Shoreline (WA, just north of Seattle) on
Sunday, doing our weekly shopping. The store had LIVE king crabs, ready
to cook. SO and I looked at each other and wondered how the hell you
lower one of those suckers into the pot. Answer: VERY CAREFULLY.

Cindy

--
C.J. Fuller

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