Show 11- Features Guest Chef Jay Jay Ray, Owner of 'Half Shells Seafood Market and Steam Bar', located in Mexico Beach and  Paula Picket, Director of Gulf County TDC.  Paula  will assist Patti in the making of Armenian Thin Bread or as Patti describes it "crackers" . Jay Jay will prepare his famous Henner's Crab Bisque.   HENNER'SCRAB BISQUE Ingredients 1 pound blue crab meat(fresh or frozen( can buy at Half Shells 2 bell peppers- diced 2 tablespoons butter 1 bay leaf 1 can Swanson's garlic and herb chicken broth 1/2 teaspoon liquid concentrate crab boil 1 pack Knorr lobster Newber seasoning 3 ounces extra virgin olive oil 2 quarts half and  half 1 yellow onion - diced 1 teaspoon minced garlic 1 1/2 oz of salt 1 1/2 teaspoon old bay seasoning 1 bundle green onions Cooking instructions In a 3 to 4 quart pot,  put the olive oil,butter,pepper,onion,bay leaf,garlic,old bay seasoning and cook on medium high , using whisk to blend. Constantly stirring. Once it has reduced to a paste or thick liquid, add chicken broth and crab boil, stir in half and half. Add lobster newberg seasoning. Maintain a constant stir to assure all seasoning is dissolved.  Bring to a boil and add crab meat. Reduce heat to medium and stir 3-4 minutes, until bisque thickens.  If needed, add cornstarch. Add chopped onions and reduce to low and let bisque cook a few more minutes. ARMENIAN THIN BREAD/CRACKERS 1 cup warm water (100 to 115 degrees, approximately) 1 package active dry yeast 1/2 stick (1/4 cup) butter or margarine, melted and cooled to luckwarm 1 1/2 teaspoon salt 1 teaspoon granulated sugar 3 1/4 to 3 3/4 cups all -purpose flour Pour the warm water into a large, warm bowl, sprinkle in teh yeast, and stir until dissolved.  After it has proofed, add the cooled butter, salt, sugar, and 2 cups flour.  Beat until smooth.  Add enough additional flour to make a stiff dough.  Turn out onto a lightly floured board and knead until smooth and elastic, about 8 to 10 minutes.  Place in a buttered bowl and turn to coat with the butter.  Cover and let rise in a warm spot until doubled in bulk. Punch the dough down,  divide into four equal pieces, and roll each piece into a rectangle 10 x 14 inches. Sprinkle with desired spice  such as garlic or other season.  Place on ungreased baking sheets and bake in a preheated 350 degree oven about 20 minutes,  or until golden brown.  Remove from the sheets and cool on racks.

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