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Corn and Crab (or Shrimp or Crawfish) Bisque Recipe

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This recipe for Corn and Crab (or Shrimp or Crawfish) Bisque, by , is from The Ripple/Meador Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannie Ripple
Added: Monday, April 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter
2 Tbls. flour
1/2 cup chopped onions (I sometimes add a little bell pepper and celery).
1 lb. white crabmeat (or shrimp or crawfish)
1 quart of milk
1 (16 oz.) can cream-style white corn (Use yellow corn if you can't find white.)
1 (10 1/2 oz) can cream of potato soup, undiluted
1/2 tsp. Worcestershire sauce
Pinch of mace
Tabasco pepper sauce, to taste
1/4 cup grated Cheddar cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh green onions

Directions:
Directions:
Melt butter in heavy saucepan. Add flour, blend thoroughly, and then add onions. Cook slowly on low heat for 10 minutes. Add crabmeat, milk, cream-style-corn, potato soup, Worcestershire sauce, mace and Tabasco. Cook slowly for 15 to 20 minutes. Just before serving, add cheese, parsley and green onions.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:

This from Corinne Cook:
I served a version of Michael Doumit's Corn and Crab Bisque at a fundraiser last week, and everyone liked it. I am saying it is a version of his soup because I used shrimp instead of crabmeat. Doumit was a college friend of mine, and he is now a very successful caterer in Lafayette. At the same fundraiser, I served a delicious Fudge Cake which is also his recipe. It will be featured in a later column. I have three of his recipes and they are all in "My Favorites" folder. This recipe is of forgiving and versatile; you can use crabmeat, shrimp or crawfish. I sometimes saute' a little bell pepper and celery in with the onion, but you don't have to. I like it equally well with crabmeat of shrimp. Season it with pepper according to your liking. I think crabmeat being more delicate, does not need as much pepper as shrimp or crawfish. You don't have to tell anyone that the dish includes canned soup and canned corn. They will never know, and the canned foods are real time savers. Try this with crab first, later experiment with other seafoods.

 

 

 

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