I wanted to cook some lamb loin chops tonight, and had some crab left over from the other day, so decided to do a crab dip appetizer for the lamb.

Oddly, there was no stove used in this meal. The lamb was marinated and done on the grill, and the crab was already cooked.

More pictures and food

We live on a canal, which in turn feeds into the mouth of a river, which then feeds into a lagoon, which makes its way to the Atlantic. Which is a roundabout way of saying I could sail around the world from my backyard and return, except I don’t think our canal is deep enough to take the draft of a world-cruising sailboat, even if I could afford one. Our canal does, however, host plenty of salt water blue crab, free for the eating.

I love making a more or less classic bisque, from fresh caught crab straight through to the plate. The many steps involved just kind of make it more real.

Blue Crab Bisque and Shrimp Stir Fry follow. And yes, crabs have been boiled alive to create this post