The roux for this gumbo toasts in the oven, and only requires occasional stirring.
My local mom & pop grocery had Maryland back-fin crabmeat on sale. I had some ricotta cheese on hand, so I decided to make crab lasagna. Please be warned that I like an ignorant amount of mozzarella on my pasta. Yes, I know Italians never mix seafood and cheese. I’m not Italian.
Many years ago I had a craving for crab soup. Not the veggie heavy, tomatoey Maryland style soup. I wanted a soup with cream and fat lumps of crab meat. The traditional cream of crab soups from local restaurants didn’t do it for me. Some of them tasted like sherry-spiked library paste. I started experimenting… Continue reading Cook: Quest for the Perfect Crab Soup