Free Recipe Corn and Crab Bisque 2
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Corn and Crab Bisque 2 Recipe
1 tb Olive oil
1/2 c Minced onions
1 c Uncooked sweet corn from the
-comb
2 tb Minced shallots
1 tb Minced garlic
2 tb Minced celery
Essence
1 c Crab stock or fish stock
3 Bay leaves
Salt and pepper
2 c Milk
2 c Heavy cream
1 ts Liquid crab boil
3 tb Blond roux
1/2 Lump crab meat; picked over
-for shells and cartilage
1/4 c Chopped green onions
1/2 ts Worcestershire sauce
Chives for garnish
Corn and Crab Bisque 2 Preparation
ESSENCE OF EMERIL SHOW#EE2307 In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, andbay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil. Bring back to a boil, reduce to a simmer. Simmer for 5 to 7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for to 8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives. Yield: 4 servings by molony <molony@scsn.net> on Feb 21, 1998
Cooking Temperature:
Recipe Serves: 1
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