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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crab and Corn Bisque Recipe

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This recipe for Crab and Corn Bisque is from Family Cookbook-2015, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons vegetable oil
3 tablespoons bleached all-purpose flour
1/2 cup minced yellow onions
1 cup corn kernels (from 2 ears corn)
2 tablespoons minced shallots
2 tablespoons minced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon cayenne
1 cup Fish Stock or
water
2 bay leaves
2 cups milk
2 cups heavy cream
1 teaspoon Zatarains Concentrated Crab and Shrimp Boil (optional)
1/2 pound lump crabmeat, picked over for shells and cartilage
1/4 cup minced green onions (green part only)
Directions:
Directions:
1) Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended.
2) Continue stirring to make a light brown roux, 5 to 10 minutes.
3) Add the onions, corn, shallots, celery, garlic, salt, and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock. Add the bay leaves and bring to a boil. Add the milk, cream, and the crab boil, if using.
4) Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes.
5) Stir in the crabmeat and green onions and simmer for 5 minutes. Remove and discard the bay leaves.
6) Serve hot ladled into bowls.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
Nick's signature (delicious) corn & crab bisque

 

 

 

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