I enjoy the pumpkin crab soup at GrillSmith in Clearwater. I've tried similar recipes from the Internet but they are not as flavorful. Does anyone have the recipe? Thank you.
Carol Rittenhouse, Palm Harbor
Front Burner Brands communication manager Alisha dos Santos graciously shares the recipe for Caribbean Pumpkin Crab Bisque from GrillSmith in Clearwater. (Front Burner Brands owns Grillsmith, the Melting Pot and Burger 21.) While the bisque is a bit time-consuming, this dish is worth the effort. It is so delicious and reminiscent of Caribbean food. You can taste all the layers of flavor from the coconut's sweetness to the tomatoes' acidity to the richness of the crab and cream.
By the way, you will likely find Coco Lopez in the drink mixers aisle — on the other side of the market from where you will find the coconut milk. Sriracha is a Thai-style hot sauce made from chiles and garlic.
This bisque makes about 3 quarts or six 8-ounce servings and can be stored in the refrigerator for up to 3 days.
Nell Spirek of St. Petersburg is looking for an apple pie recipe that had a dairy ingredient included to make a sort of custard. It was a double crust pie but Nell doesn't know if the "secret" ingredient was cream, sour cream or a mixture of some sort. She hopes a reader has the answer. Doris Doyle of Seminole would like a recipe from Applebee's for diet-friendly shrimp in Asian sauce.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email email@example.com. Include your name, city and phone number.