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Corn and Crab Bisque Recipe

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

Contributor:  
Contributor:  
Michael
Added: Friday, October 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb of lump crab meat or claw meat
3 ears of sweet corn
1 stick of butter
2 cloves of crushed garlic
1 stalk of celery finely chopped so thin the pieces are almost clear
1/2 of a med. white onion finely chopped
1 c. finely chopped green onions
6 c. of crab stock or chicken stock
1 pt. of heavy whipping cream
5 tbsp. of flour
1 tsp. of paprika
salt and white or red pepper to taste

Directions:
Directions:
Clean and bake corn in the oven at 375 degrees for 10 minutes careful not to burn. Remove corn and stand on end on a cutting board. Using a sharp knife slice the corn off of the cob. Store the corn and any juices in a bowl until later.

Melt the butter in a lg sauce pan. Add onion and celery and saute on moderately low heat until vegetables are clear. Add flour and incorporate into butter and vegetables stirring constantly for approx 5 minutes. Add the stock, garlic, paprika and corn, stirring the whole time and bring the mixture back up to a boil then let simmer on low for 10 minutes stirring frequently. Pour in the whipping cream and stir or whisk to incorporate. Let simmer for 5 minutes and taste for seasoning. Add salt and pepper as needed. Add crab meat stirring lightly and simmer for 5 minutes. Taste and add seasoning if needed. When serving add some of the chopped green onion to each bowl.

You can substitute and interchange shrimp for crab meat and fresh mushrooms for the corn. The mushrooms would have to be sliced and sautéed first.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
1 hr

 

 

 

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