Crab and corn bisque

Yield: 12 Servings

Measure Ingredient
6 mediums Hard shell crabs
1½ quart Water
2 mediums Yellow onions; quarter
6 Ribs celery; coarsely chopped
1½ tablespoon Liquid crab boil
1½ cup Green onions; chopped
4 ounces Butter
1 pounds Lump crabmeat
1 cup Heavy cream
2 tablespoons Flour
1 pinch Thyme
1 teaspoon Powdered garlic
Salt & cayenne pepper to taste
2 cans (12-oz) corn

CRAB STOCK

CORN STOCK

Put all Crab Stock ingredients in heavy saucepan; bring to a rolling boil.

Reduce heat to simmer; cook for 3 hours. Add water when necessary to keep at one (1) quart. To make Corn Stock: In a 3 quart saucepan, saut‚ onions in butter until wilted. Add flour and seasonings; cook until flour begins to stick to the pan. Add crab stock and simmer for 15 minutes. Add corn; simmer an additional 15 minutes. Pour cream into pan and stir. Remove from heat. Let stand for one half hour. Reheat to serve.

COMMANDER'S PALACE

WASHINGTON AVE & COLISEUM ST

NEW ORLEANS, LA

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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