Ingredients: |
Ingredients: 3 tbsp. Roux (see directions below)
1 tbsp. Olive Oil
1 small minced Onion
2 stocks celery finely minced
1 1/2 tbsp.minced garlic
2-3 ears uncooked corn, scrape corn off ears
1 cup fish stock (Substitute chicken if you can't find fish)
2 tsp. salt 1/4 tsp. pepper
3 bay leaves
3 cups milk
1 cup heavy cream
1 tsp. Zatarains liquid crab boil
1/2 - 1 lb lump crabmeat, picked over for shells and cartilage
1/2 cup chopped green onions
1 tsp. Worcestershire sauce.
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Directions: |
Directions:To Make Roux, melt 4 tbsp. unsalted butter in a saucepan over medium heat. whisk in 1/2 cup all purpose flour 1 tbsp. at a time and cook whisking constantly, until the roux is thick anf forms a ball, for about 4-5 minutes. Remove from heat. Leftovers from this recipe can be kept in the refrigerator for a week or two.
Heat the Olive Oil in a large pot over medium high heat, add the onions and corn and saute' for 1 minute. Stir in the celery and then the garlic and saute for another 30 seconds. Add the stock, salt pepper and bay leaves and bring to a boil.
Stir in the Milk, cream and crab boil and return to a boil. Reduce heat and simmer for 5-7 minutes, stirring occasionally.
Whisk in 3 tbsp. of the roux 1 tbsp. at a time until thoroughly incorporated into the soup. Reduce heat to low and continue to cook, whisking until the mixture thickens.
Stir in the crabmeat, green onions and Worcestershire sauce and simmer for 10 minutes.
Serve with a nice salad and crusty bread. |
This recipe for Corn and Crab Bisque is from