Last night for New Year's Eve, we had a seafood feast that included King Crab.
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.
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.
No comments:
Post a Comment