Corn and crab bisque is one of my favorite foods; it's thick and creamy and filling. The sweetness of the corn and crab are balance by a slight spicy kick. Mmmm. I wish I had some now. I've found a few recipes here and there for the soup, but decided to check out Emeril Lagasse's because I knew his recipe was bound to be good.
Corn and Crab Bisque
(Emeril Lagasse, Food Network, link here)
- 1 tablespoons olive oil
- 1/2 cup minced onions
- 1 cup uncooked sweet corn from the cob
- 2 tablespoons minced shallots
- 1 tablespoons minced garlic
- 2 tablespoons minced celery
- Essence, recipe follows
- 1 cup crab stock or fish stock
- 3 bay leaves
- Salt and pepper
- 2 cup milk
- 2 cup heavy cream
- 1 teaspoons liquid crab boil
- 3 tablespoons blond roux
- 1 cup lump crab meat, picked over for shells and cartilage
- 1/4 cup chopped green onions
- 1/2 teaspoons Worcestershire sauce
- Chives for garnish
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, and bay 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 5-7 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 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.
Emeril's Essence Creole Seasoning
Emeril's Essence Creole Seasoning
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
