On Dec 15 2007, 5:48*pm, Lou Decruss > wrote:
> 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

Well, this is refreshing. Have been searching for the Crab Bisque
that I had at a little restaurant in Rocky River, Ohio, called the
Light Touch back in the '80's. Long gone and have made countless
inquiries including food editors, etc. The base is definitely roasted
red peppers & roasted shallots & garlic, then pureed, and crab
stock(?) is added, along w/ a bit of heat - not too much - just a
little Old Bay, I think. Not sure if the crab was pureed along with
other but definitely had a finer texture (no lump meat). It was
served in a cup size only and a splash of Sherry. Worth searching 20
years...Thanks.
Alison