A bisque is a cream-based soup of French origin, typically made with shellfish. Seafood bisques are very popular in Maryland [where I spent part of my childhood] and can be found in just about every ...

Forget the sugar plums. On the eve of Dungeness crab season, dreams of drawn butter — and crabcakes, crab bisque and cioppino — are running through our heads. Here are four of our favorite ways to ...

Nothing says indulgence like noshing on some seriously giant Alaskan king crab legs. They’re not just tasty, they’re a low-fat source of protein — one leg has about 25 grams of protein, and a whole ...

The Dungeness crab are back, and as the 2017 season gets underway, we have a handful of scrumptious recipes that range from crab cakes to bisque and even a Dungeness cobbler. Mendocino’s First Prize ...

Traditionally, the name of a recipe was the key indicator of its main ingredients or the process by which it was made — especially in French cuisine. In today’s world of fusion, quick and even ...

Thirty-minute, one-pot weeknight soups that have depth are a cook’s best friend. Crab and Shrimp Coconut Bisque falls into this category of epicurean delight. While traditional crab bisque is weighty ...

1. Combine oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly and constantly for 20 to 25 minutes to make a medium brown roux, the color of peanut butter ...

If you purchase an independently reviewed product or service through a link on our website, we may receive an affiliate commission. “I love me some crab bisque, and anytime it’s on a menu at a ...

Elizabeth from Pendleton, Ore., writes in with an old recipe for crab bisque that her family enjoys around the holidays. The recipe is simple and easy to make, but loaded with fat and calories from a ...

In a medium stock pot over medium low heat, melt ½ cup of the butter and sauté the onion and shallots until they soften. Stir in the flour ad cook for a few minutes. Gradually add in the half and half ...

Step aside, home chefs! The kitchen of the future draws near. No, there's no hydrator from Marty McFly's kitchen in Back to the Future II. Right now, the chef of the future looks like a pair of ...

Forget the sugar plums. On the eve of Dungeness crab season, dreams of drawn butter — and crabcakes, crab bisque and cioppino — are running through our heads. Here are four of our favorite ways to ...