Free Recipe Corn and Crab Bisque
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Corn and Crab Bisque Recipe
10 Ears of corn; shucked and
-cleaned
1/2 ts Ground white pepper
2 tb Butter
2 ts Dried thyme; or 1 tablespoon
-fresh
2 tb All purpose flour
2 ts Dried basil. or 1 tablespoon
-fresh
1 qt Heavy cream
1 lb Cooked white crab meat
Salt
1/2 c Chopped green onions
1 ts Ground red pepper
1/4 c Chopped parsley
1/2 ts Ground black pepper
Corn and Crab Bisque Preparation
Cut the kernels from the cob; scrape the milk from the cobs and reserve. Place the cobs in a 6-quart pot and add 4 quarts water. Bring to a boil, reduce heat to medium, and boil slowly for 45 minutes to 1 hour to reduce by half. Melt the butter in a large saucepan over medium heat. Whisk in the flour, stirring continuously, to make a light roux. Cook the roux for 3-4 minutes, continuing to stir. Test the roux by cooking a little bit and tasting, when the raw taste of the flour is completely gone, the roux is done. It should be no darker than the color of rich cream. Heat the cream and add it to the corn stock. Bring to a simmer over medium-high heat and whisk in the roux. Add the corn, the corn milk, the seasonings and herbs, and simmer 20-25 minutes. Stir in the crab meat and simmer 3-4 minutes more. Stir in the green onions and parsley andd serve. Serves 6-8. This recipe taken from Patout”s Cajun Home Cooking by Chef Alex Patout Volume 01 Number 503 by jecraig@lan-inc.com on Jan 12, 98
Cooking Temperature:
Recipe Serves: 1
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