crab bisque

Hi everyone....my husband is craving crab bisque but I have never made any.  Does anyone have a recipe?  I have a can of super lump crabmeat in the fridge.

corn and crab bisque is very popular in restaurants around here,  if you like the idea with the corn in it, you can try googling it that way - here's a good one at www.nomenu.com but you will  have to substiture clam juice or chicken broth for the crab stock called for.
 

that place has lunch for $20.10 ... I wish I could get that, opening a restaurant would be a no-brainer

Mamie, I went about a month ago and it was great, three courses, and .25 martinis and Cosmopolitans.  It's bringing out the locals, and was packed.

 

I went about a month ago and it was great, three courses, and .25 martinis and Cosmopolitans.  It's bringing out the locals, and was packed

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that's encouraging news.   We went to Logans Roadhouse yesterday for lunch, my cousins were in from Texas, and the prices on their menu is high, but people don't seem to mind prices of  chain restaurants.   Their rib-eyes are expensive, but we got sirloin ... it had a great flavor, but it was alot tougher than a ribeye would have been

I believe Antoine's lunch specials are year-round, but the hospitality industry during the summer slows down(with our heat and humidity and hurricane season) so that the last couple years there are a lot of great restaurants offering "coolinary menus" - lunch and dinner specials through September.  There's a complete listing of menus and participating restaurants at our convention and visitors bureau website: www.neworleans.cvb.

I had forgotten about business slowing down in the suffer when school got out .. people are spending their money on vacations

BelleReve


corn and crab bisque is very popular in restaurants around here,  if you like the idea with the corn in it, you can try googling it that way - here's a good one at www.nomenu.com but you will  have to substiture clam juice or chicken broth for the crab stock called for.
 

The www.nomenu.com web site is a great site! I just found it last night looking for something else and now here itis again. If anyone is going to NOLA, this is a must visit site. Also has great NOLA Recipes in it!

Foodbme - I've made some of these recipes and they are very good, and not all are NOLA or Creole related.  
 
With the holidays approaching -  the recipes for pecan pie, and Root Beer Glazed Ham are excellent.  I tell everybody who loves to cook about this website. 

Foodbme - I've made some of these recipes and they are very good, and not all are NOLA or Creole related.  
 
With the holidays approaching -  the recipes for pecan pie, and Root Beer Glazed Ham are excellent.  I tell everybody who loves to cook about this website. 

 
 the recipes for pecan pie, and Root Beer Glazed Ham are excellent

 
my Mama used coke, but I've never heard of anybody using root beer ... do you use Barqs?

Mamie - the nomenu.com website and recipes are written and maintained by Tom Fitzmorris, a local restaurant reviewer and cookbook author, and yes, he recommends Barq's.  I've made it twice, one a trial run, and a second time for Christmas.  You could make it any time of the year, but I associate it with the holidays as it feeds a crowd, and it's too hot right now to run the oven for 2-3 hrs.
  
  

thanks ...  I've only cooked a couple of hams  for myself, I would help Mama cook when she was living .. now my sister's cook hams,  so I will tell them about the root beer - I llike Barq's root beer better than coke anyway