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That's because the crab is already in it. We're talking Crab Bisque today with a bonafide expert! Ed Hahn is the executive chef at Paul's Pastry Shop and the Mardi Gras Café in Picayune, Mississippi. He came by Tonia's Kitchen to talk about creating Crab Bisque in a sweet, spicy southern style kinda way! Ed told Tonia he starts with fresh, local Blue Crab and adds a special blend of spices he's not really willing to impart to us. But what Ed will say is he uses crab stock along with heavy cream and half and half to give his bisque a delightful, extra creamy flavor. Want to try some? Check out their restaurant here!
That's because the crab is already in it. We're talking Crab Bisque today with a bonafide expert! Ed Hahn is the executive chef at Paul's Pastry Shop and the Mardi Gras Café in Picayune, Mississippi. He came by Tonia's Kitchen to talk about creating Crab Bisque in a sweet, spicy southern style kinda way! Ed told Tonia he starts with fresh, local Blue Crab and adds a special blend of spices he's not really willing to impart to us. But what Ed will say is he uses crab stock along with heavy cream and half and half to give his bisque a delightful, extra creamy flavor. Want to try some? Check out their restaurant here!
