Corn and Crab Bisque
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 2 1/2 Cups (5 sticks) | unsalted butter |
| 1/2 Cup | All Purpose Flour |
| 4 Ears | Corn, shucked |
| 1/4 Large | Onion, chopped |
| 1/4 | Red Bell Pepper, seeded, deribbed, and chopped |
| 1/4 | Green Bell Pepper, seeded, deribbed, and chopped |
| 1 | Celery Stalk, chopped |
| 1 Tablespoon, Garlic, minced | |
| 2 Cups | Shrimp Stock |
| 1/2 Cup | Dry White Wine |
| 1-1/2 teaspoons | minced fresh thyme |
| 1-1/2 Cups | Heavy Cream |
| 1 Tablespoons | Herb Salt |
| 1 teaspoon | hot sauce |
| 1 pound | fresh Jumbo Lump Crab Meat |
| 16 Jumbo | Crab Claws, (optional) |
| 3 Tablespoons | Fresh Parsley, minced |
| 3 Tablespoons | chopped scallion |
For White Roux: Melt 2 cups butter in medium saute pan. Add AP flour and cook over low heat, stirring constantly, for 4 to 6 minutes.
Cook corn in boiling, salted water to cover, until tender. Remove corn with slotted spoon and reserve half of the corn stock. Cut kernels from the corn cobs.
Melt remaining butter in 4-quart saucepan. Add onion, peppers, celery, andgarlic, and saute for 1 minute. Add shrimp stock, wine, and thyme, and bring to a boil. Add roux and whisk until thickened. Add cream and lower heat to a simmer while whisking. Add Herb Salt, hot sauce, corn and corn stock. Simmer for 3 to 4 minutes. Add crab meat, parsley and scallions.
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