Tonight's supper uses the shells to make the broth base for this warming and yummy Crab Bisque.
Although considering it wasn't really the Joy of Cooking's version, maybe it should just be called Crab Bisk.
This started out in 2009 as a year-long series of answers to an age-old question. At the end of that year, I thought I'd finished, but then in 2011, when we explored North America in an RV, like the proverbial cat, it came back. Since then, it's arisen occasionally. Just as it was back at the start, though I'm glad to share recipes, What's fer supper isn't a cooking blog. It's all about eating. Enjoy.