On Sat, 15 Dec 2007 12:18:43 -0500, "cybercat" >
wrote:

>
>"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.

I probably would have liked it as is with the roasted peppers. I love
cayenne.
>
>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?

Louise loves king crab legs and claws. I steam them. I find a meal
trying to get the meat out to eat a total pain in the ass, so I always
make extra and get the meat out in a separate operation. Then I'll
freeze them. I save shrimp shells also for the stock. When I've got
enough I get more shrimp and use those shells also for the stock and
add the shrimp and the crab meat to the soup or gumbo (or whatever
you want to call it. I'd add scallops too but she doesn't like them.
I never make it the same way twice but it's always good. I've used
canned crab meat but I was disappointed.

Lou