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 ...

Recipe is by Teresa Day. Yields 8, 1 cup servings. ½ cup butter 1 small onion, chopped 2 cloves garlic, minced 4 ears corn ¼ cup flour 1 cup half and half 2 cups chicken broth or seafood stock 1 ...

Traditionally, crab bisque is made with the shell of the crab after the meat has been removed. This requires more time and a whole crab. The following simple recipe is quicker and makes less of a mess ...

Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food evokes memories, instantly bringing you back ...

Executive Chef Charles Draghi is known for his commitment to helping create non-traditional, sustainable food sources, including his work with the invasive green crab. In the video above, Chef Chuck ...

Melt the butter in a pan. Add the corn, onion, celery, bell pepper, garlic, and Creole seasoning and sauté until tender. Whisk in the flour to make a white roux. Do not brown. Slowly add the stock to ...

Chef Marc whips up some she-crab bisque for the Carolina Panthers game on Sunday. She-Crab Bisque: Ingredients 5 tablespoons butter 5 tablespoons all-purpose flour 1 small white onion, grated 1 stalk ...