Anyway, after my tablescape post this week that listed brie and crab bisque on the menu for my father-in-law's birthday dinner, several asked for that recipe. My husband supplied it and gave me a few notes to include.
Here is the recipe as it originally appeared in the Baton Rouge paper back when we lived there (1992-2000). Mansur's was our "fancy" restaurant, the one we chose when lavish luncheons or celebratory dinners were called for. My husband visits Baton Rouge regularly and always tries to have dinner there at least once. If you get to go, you might also try the warm crawfish salad, my fave!
- Do not use processed brie, as it doesn't blend well. Imported is best.
- Any vegetable oil may be substituted for the cottonseed oil.
- Pasteurized fresh crab from Sam's Club is what he uses.
- Bottled crab (or seafood) boil works well as the crab base or stock mentioned in the recipe.