Crab and corn bisque

12 Servings

Ingredients

QuantityIngredient
6mediumsHard shell crabs
quartWater
2mediumsYellow onions; quarter
6Ribs celery; coarsely chopped
tablespoonLiquid crab boil
cupGreen onions; chopped
4ouncesButter
1poundsLump crabmeat
1cupHeavy cream
2tablespoonsFlour
1pinchThyme
1teaspoonPowdered garlic
Salt & cayenne pepper to taste
2cans(12-oz) corn

Directions

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, .