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  • Crab And Corn Bisque

    1 vote
    Crab And Corn Bisque
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 6 med Hard shell crabs
    • 1 1/2 quart Water
    • 2 med Yellow onions, quarter
    • 6 x Ribs celery, coarsely minced
    • 1 1/2 Tbsp. Liquid crab boil
    • 1 1/2 c. Green onions, minced
    • 4 ounce Butter
    • 1 lb Lump crabmeat
    • 1 c. Heavy cream
    • 2 Tbsp. Flour
    • 1 pch Thyme
    • 1 tsp Powdered garlic Salt & cayenne pepper to taste
    • 2 can (12-ounce) corn

    Directions

    1. Put all Crab Stock ingredients in heavy saucepan; bring to a rolling boil.
    2. Reduce heat to simmer; cook for 3 hrs. Add in water when necessary to keep at one (1) qt. To make Corn Stock: In a 3 qt saucepan, saute/fry onions in butter till wilted. Add in flour and seasonings; cook till flour begins to stick to the pan. Add in crab stock and simmer for 15 min. Add in corn; simmer an additional 15 min. Pour cream into pan and stir. Remove from heat. Let stand for one half hour. Reheat to serve.
    3. COMMANDER'S PALACE
    4. WASHINGTON AVE & COLISEUM ST

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