Nov 11, 2006, 22:00
I just made this soup today, and I have to say I'm disappointed also. I followed the recipe to the letter (I only get adventurous with recipes the second time I make something). Mine thickened up, that wasn't the problem. I just didn't like the taste - I think it definitely needs more cream, and more seasoning. Not worth all the work and the cost.
This soup was good, but not great. Once again, as almost everyone else that has rated this recipe, I have never had the original the recipe is based on. I agree with others that cream would be a must add-on if I ever made this again. This was a lot of work too-shelling all that crab took almost 2 hours alone. I liked the mustard seeds though-a nice texture addition.
If your soup needs thickening just add
cornstarch and water mixture to the soup to thicken it. Very good soup.
George S. Pearl, QPP
Jan 10, 2006, 22:00
I made this and thought that with all of that work and stuff added into this bisque it would really be great. I was tricked by that Soup Nazi if this is like the stuff he makes. Please do not even bother making this stuff. It is expensive and unworthy of anyone's time and effort. If you want some great soup, open a can of mushroom and throw in some crab meat...there you have a lot better than what you will have after all of this hoopla!
Dec 25, 2005, 22:00
There must be a typo or missing ingredient. 2 Tbsp half and half? The NY Times published Al's Seafood Bisque and it called for 4 cups of heavy cream! This soup is more like a crab cioppino. It is OK, but by no means is it rich and creamy. Also, by my count, the potatoes cook for more than 3 hours, along with 1/2 of the crab. Cooking potatoes for 3 hours results in mush, and cooking crab for 3 hours is just silly.
Dec 7, 2005, 22:00
This recipe was not at all like in the restaurant. No matter how many hours you cooked it would not thicken. :(
Sep 19, 2005, 22:00
I am a real blue crab connoisseur. I spent 60 of my years living and crabbing in Maryland. Three years ago I moved to Florida only to find other types of crab. I recently tried this recipe. I always follow a recipe to the letter it worked beautifully. Great soup, but being from MD the second time I made it I added Old Bay Spice. My family loved it. The third time I made it I spent 3 hours for two days working on it. The first day I picked the crabs and two pounds of shrimp and made the broth (include the shrimp heads with the crab shells). The second day I added the spices and started to render the broth down. After about an hour you begin to see it start to thicken and half of the crab meat and render more when it get to the thickness you want add the two pounds of shrimp turn heat off the shrimp will cook as it cools down. Now comes the hardest part _ your kitchen filled with a wonderful odor _ don
Sep 16, 2005, 22:00
I waited until my wife and daughter were out of the house before I made this. It took all day and REALLY smelled up the house. It was a pain in the a$$ until I learned how to crack the crab claws. By the time I was done, I had a hard time eating the soup. It was delicious, tho. I brought some in for a friend and she LOVED it.
Sep 3, 2005, 22:00
I've made this soup, or versions of it several times. I purposely make a double batch because after my friends and family tasted it the first time, it was a hit. You definitely need to thicken with heavy (whiping) cream instead of half and half. I also used shrimp shells and crab shells from Blue Claw crabs, along with King Crab legs. I also threw in some chunks of lobster meat. Was more like a "Seafood Bisque" but was amazing! I think it helps to be somewhat adventurous with any recipe and try different ingredients that YOU like. I NEVER follow a recipe "to the letter" as "Michelle" stated. I just used the basic recipe as a sort of "guide" and was very pleased with the results. It IS an expensive soup to try and make, then wind up messing it up, or not liking the result.
I think you need to use heavy cream instead of half-and-half in order to thicken the soup.