Internet recipe advisory

[SolarHomo]

I've been trying to find a better than average recipe for crab bisque this afternoon and 6 or 7 times the sites have tried to download malware. Pisses me off. For the most part, all the recipes have had the same basic ingredients, but a couple have tried harder- egg yokes, Old Bay, etc. Any foodies around? Or have you all been hacked out of existence?

 

[yossi]

Try Pinterest.

 

[yossi]

http://www.pinterest.com/explore/crab-bisque/

 

[DiskoTroop]

Even epicurious?

 

[SolarHomo]

Try Pinterest.

That has been popping up but I haven't gotten involved. It's not a bunch of crazy cat people is it? Or you, for that matter...not that cats are inherently evil.

 

[yossi]

That has been popping up but I haven't gotten involved. It's not a bunch of crazy cat people is it? Or you, for that matter...not that cats are inherently evil.

It's like a visual bookmarking site. It's nice to go to one place and have links to lots of variations on one recipe. You don't have to interact with anyone.

 

[DiskoTroop]

epicurious only has 4 versions.

 

[Sinny]

I only will make mine with a homemade crab stock. Buy a whole Dungeness and at least one big King crab leg. Shell the crab and boil all the crab shells with a mirepoix, 10 whole peppercorns and a bay leaf. Simmer in a covered stock pot for two hours. Strain the broth and let cool.

You want to wind up with six cups prepared stock. Reserve the crab for presentation, you don't want to boil crab for more than a few minutes. Trust me on that.

Then make the bisque: Melt 3 tablespoons in a large heavy bottomed soup pan. Add 2-3 tablespoons minced shallots and saute. Add six cups of the crab stock and simmer for 20 minutes. Add 1 cup cream (or 2 for an extra creamy bisque). Do not let it boil, but do make sure the soup is hot for presentation. Add a splash of sherry, too. At this point, you can strain the soup through a sieve for a satiny texture, or just leave the shallots in the soup if you aren't concerned enough about the texture to take that messy step.

Divide cold crab among the soup bowls, then ladle over the hot soup. Top with more crab and a splash of sherry, if you like.

I don't think I ever have encountered malware while recipe searching. Which websites were the culprits?

 

[SolarHomo]

I only will make mine with a homemade crab stock. Buy a whole Dungeness and at least one big King crab leg. Shell the crab and boil all the crab shells with a mirepoix, 10 whole peppercorns and a bay leaf. Simmer in a covered stock pot for two hours. Strain the broth and let cool.

You want to wind up with six cups prepared stock. Reserve the crab for presentation, you don't want to boil crab for more than a few minutes. Trust me on that.

Then make the bisque: Melt 3 tablespoons in a large heavy bottomed soup pan. Add 2-3 tablespoons minced shallots and saute. Add six cups of the crab stock and simmer for 20 minutes. Add 1 cup cream (or 2 for an extra creamy bisque). Do not let it boil, but do make sure the soup is hot for presentation. Add a splash of sherry, too. At this point, you can strain the soup through a sieve for a satiny texture, or just leave the shallots in the soup if you aren't concerned enough about the texture to take that messy step.

Divide cold crab among the soup bowls, then ladle over the hot soup. Top with more crab and a splash of sherry, if you like.

I don't think I ever have encountered malware while recipe searching. Which websites were the culprits?

The first came up searching America's Test Kitchen bisque version. I'm too cheap To sign up for The Cook's Illustrated nonsense. One version heated the shells and sherry and flambeaued. That sounded like an interesting way to making the stock.

 

[SolarHomo]

epicurious only has 4 versions.

Anything grab you?

 

[Sinny]

The first came up searching America's Test Kitchen bisque version. I'm too cheap To sign up for The Cook's Illustrated nonsense. One version heated the shells and sherry and flambeaued. That sounded like an interesting way to making the stock.

My recipe is based on a Christopher Kimball recipe, so there you go.

More on the bisque: I make one version that is more of a gumbo foundation, substituting the holy trinity for a mirepoix. I also have made the bisque with 2 tablespoons tomato paste, which sharpens the flavor. Add the tomato paste with the shallots. You can also make the flavor slightly more pronounced by adding cayenne pepper along with the tomato paste.

 

[SolarHomo]

My recipe is based on a Christopher Kimball recipe, so there you go.

More on the bisque: I make one version that is more of a gumbo foundation, substituting the holy trinity for a mirepoix. I also have made the bisque with 2 tablespoons tomato paste, which sharpens the flavor. Add the tomato paste with the shallots. You can also make the flavor slightly more pronounced by adding cayenne pepper along with the tomato paste.

I think the tomato paste is a necessity, especially bloomed. Kimball, on the other hand, I love his work even if he is a huge ass.

 

[Sinny]

I think the tomato paste is a necessity, especially bloomed. Kimball, on the other hand, I love his work even if he is a huge ass.

It depends on which bisque style you're after. It is the same with clam chowder. Some people hate red, others find white chowder bland. Personal taste.

 

[DiskoTroop]

This is pretty traditional.

http://www.epicurious.com/recipes/food/views/Crab-Bisque-240979

 

[DiskoTroop]

This got good reviews and doesn't require live crabs (I prefer blue over Dungeness) but is less traditional

http://www.epicurious.com/recipes/food/views/Tomato-Basil-Crab-Bisque-108435

 

[SolarHomo]

This is pretty traditional.

http://www.epicurious.com/recipes/food/views/Crab-Bisque-240979

This got good reviews and doesn't require live crabs (I prefer blue over Dungeness) but is less traditional

http://www.epicurious.com/recipes/food/views/Tomato-Basil-Crab-Bisque-108435

Probably best to just stick with the basics and let the crab (and butter) shine through.

 

[DiskoTroop]

Probably best to just stick with the basics and let the crab (and butter) shine through.

traditional will require that you can access live crabs or you could make a shrimp stock I suppose. Good luck and bon appetit

 

[SolarHomo]

traditional will require that you can access live crabs or you could make a shrimp stock I suppose. Good luck and bon appetit

I have leftover king crab legs from new years that I need to use up, but I ate so much of it, I'm not completely enthusiastic yet.

 

[Sinny]

Crab cakes are an excellent use for leftover King crab. Just combine with an egg, a half cup of breadcrumbs and a few tablespoons of sauteed mirepoix and garlic. Add a tablespoon of cream, a teaspoon of mustard, a teaspoon of lemon juice and hot chili sauce for flavor.

 

[SolarHomo]

Crab cakes are an excellent use for leftover King crab. Just combine with an egg, a half cup of breadcrumbs and a few tablespoons of sauteed mirepoix and garlic. Add a tablespoon of cream, a teaspoon of mustard, a teaspoon of lemon juice and hot chili sauce for flavor.

They are still frozen and whole so I can go either way. My hands have finally healed up from all the shucking.

 

[Sinny]

They are still frozen and whole so I can go either way. My hands have finally healed up from all the shucking.

My best crab tip, skip the crab cracker and use scissors to snip the shells. It only works for King, though, not Dungeness. Btw, in the Northwest, shucking is only something you do to oysters or other bivalves. You crack crab.

 

[SolarHomo]

My best crab tip, skip the crab cracker and use scissors to snip the shells. It only works for King, though, not Dungeness. Btw, in the Northwest, shucking is only something you do to oysters or other bivalves. You crack crab.

I have tender hands. The shellfish around here, you don't want to eat.

 

[Libsam]

My crab and corn bisque.

Make a blonde roux. Melt 4 TBS butter, then add 4 TBS AP flour. Whisk vigorously for about 3 minutes, remove from heat and set aside.

In soup pot saute 2-3 cloves of minced garlic for a couple minutes in 2 TBS oil.
Add a small chopped onion, and 2-3 chopped sticks of celery, saute for a another minute.
Then add about 1 cup of whole kernel corn (or one can drained), saute for a couple of minutes.

Add 1 cup of seafood stock, 2-3 bay leaves, salt and pepper to taste. Bring to a boil on med-high heat. Have extra in case your soup gets too thick, thin it with this.

Slowly add 2 cups of milk and 2 cup of heavy cream. Bring back to a boil. Reduce heat to simmer, then add the roux. Let simmer till it thickens, about 5-10 minutes, whisking constantly.

Add 1/2 pound premium lump crab meat, simmer till the crab meat is warmed, about 3-5 minutes. Don't stir much or the crab meat will break up, you want it kind of chunky (I like it that way).

Add crab fingers to bowl, let the soup warm them.

I let others add hot sauce to their serving.

Something lemon for dessert.

 

[SolarHomo]

My crab and corn bisque.

Make a blonde roux. Melt 4 TBS butter, then add 4 TBS AP flour. Whisk vigorously for about 3 minutes, remove from heat and set aside.

In soup pot saute 2-3 cloves of minced garlic for a couple minutes in 2 TBS oil.
Add a small chopped onion, and 2-3 chopped sticks of celery, saute for a another minute.
Then add about 1 cup of whole kernel corn (or one can drained), saute for a couple of minutes.

Add 1 cup of seafood stock, 2-3 bay leaves, salt and pepper to taste. Bring to a boil on med-high heat. Have extra in case your soup gets too thick, thin it with this.

Slowly add 2 cups of milk and 2 cup of heavy cream. Bring back to a boil. Reduce heat to simmer, then add the roux. Let simmer till it thickens, about 5-10 minutes, whisking constantly.

Add 1/2 pound premium lump crab meat, simmer till the crab meat is warmed, about 3-5 minutes. Don't stir much or the crab meat will break up, you want it kind of chunky (I like it that way).

Add crab fingers to bowl, let the soup warm them.

I let others add hot sauce to their serving.

Something lemon for dessert.

I guess it depends on the level of elegance. Corn would make it more peasant-like.

 

[Libsam]

I guess it depends on the level of elegance. Corn would make it more peasant-like.

It's definitely a southern thing.