One time on Usenet, "cybercat" > said:
>
> "Lou Decruss" > wrote
> >
> > Yes. I make similar about twice a year when I get enough shells to
> > make stock. Did you actually see hot peppers in the soup? It sounds
> > like maybe someone got heavy handed with cayenne which would be common
> > in that sort of dish.
>
> I think you are exactly right. No, I saw no actual peppers (or pepper
> impersonators, har) in there at all, and it was a deep orangey color
> that definitely says CAYENNE. I think a little lighter on the cayenne
> and with some actual roasted sweet red peppers, just a bit, diced
> finely after roasting, would be very good.

That sounds a lot like a nice crab bisque I had in Seattle last
summer. I can't recall the restaurant off the top of my head,
but it was very good. I'd love to make it myself, but no one else
here would eat it. :-(

> I never thought about using crab shells for stock. What do you do,
> get steamed crabs then make it from the stock? Blue or the big
> ones, dungeness or king or snow, I guess?

It's nice to see someone spell "dungeness" correctly...

--
Jani in WA