What's For Dinner #65 - the Brand New New Year's Edition - January 2021

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Not for bisque, but I’m collecting recipes for crab stock on the Dungeness crab thread.

Dungeness Crabs! It's time!

More crab stock recipes That one says “The top shell, called the carapace, of all species of crabs offers little flavor other than that from the greenish brown tomalley you will find tucked in the interior. The head sac attached to the carapace, behind the face of the crab, is inedible and should not be added to stock. So I remove the tomalley to add to the stock for extra flavor and discard the carapace.”, while another says carpace has flavor. This one cooks the crab in the stock and uses …