Chefs from the Houma-Thibodaux area are sharing their favorite soup and stew recipes for the colder weather. The featured recipes include a corn and crab bisque, a vegetarian lentil soup and a French ...

Everglades City, Florida, is known as the "Stone Crab Capital of the World." Stone crab season runs from October 15 to May 1, with strict harvesting rules to maintain the population. Stone crabs are a ...

The silkiest, most balanced crab bisque starts with an aromatic veggie base, cream for richness, and both white and brown crab meat for flavor. With a mound of fresh crab on top for a lovely ...

Decadently creamy with sweet crabmeat, this dip pairs perfectly with crispy, golden wonton chips for an irresistible appetizer. Inspired by the beloved Chinese-American appetizer, this recipe ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. “One of the classic French bistro soups is called mussel ...

BATON ROUGE, La. (WAFB) - The term bisque refers to a thick French cream soup made of puréed fish, shellfish, poultry, meat or vegetables and traditionally thickened with rice. There are many ...

If you've ever tasted she-crab soup, you know it's like a warm hug in a bowl — rich, creamy, and just the right balance of briny sweetness. But have you ever wondered where this Southern delicacy ...

SCRANTON, Pa. — Inside Cooper's Seafood along North Washington Avenue in Scranton, the smell of crab bisque filled the lobby as one quart after another made its way from the kitchen to the table of ...

Delightfully salty with a slight hint of mineral sweetness, crab delivers all the appeal of seafood without the fishy aftertaste that some people prefer to avoid. Available in varieties such as ...

Cooper’s Seafood House recently raised $10,470 for the Family to Family charity. The achievement was made possible by a fundraiser where Cooper’s donated 100% of the sales from their famous crab ...

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 ...