Continuing our culinary tour of the Gulf Coast, we move from cake to crab, crab bisque that is. Executive Chef Ed Hahn with Paul's Pastry Shop and the Mardi Gras Cafe in Picayune, Mississippi told Tonia's Kitchen about his semi-secret recipe for rich creamy crab bisque. Ed told Tonia that he emphasizes local ingredients, as in local blue crab, local spices and lots of dairy! He combines crab stock, which brings out that wonderful crab flavor, with heavy cream, half and half and milk! The result is an unparalleled rich taste treat that'll warm you up on a cold winter's night. Find out more at www.paulspastry.com
