Saturday, May 15, 2010


Happy birthday honey! I hope you get to come home from work and help us eat your birthday cake. We miss you.

I'm Cooking: Tomato Basil Crab Bisque. This was fantastic! And after you've shucked all the crab, it's super fast and easy. I don't even think you'd have to use fresh crab as there are a lot of other flavors going on. I didn't use the 1/4 cup of clam juice or extra water, just added some chicken stock to make the right thickness. Also used less flour and a little tomato paste instead of the ketchup and didn't puree it (I like chunks of crab). Delicious.

1 comment:

  1. made this the other night, thanks for the link, Gregg & I both loved it.