| Recipe for Corn and Crab Bisque | Recipe for Corn and Crab Bisque Ingredients:- 1 lb Jumbo Lump Crabmeat
- 3 cups fresh-cut Whole Kernel Corn, plus Milk from cobs
- 1 cup Butter
- 1 cup Onions - small dice
- 1 cup Celery - small dice
- 1 cup Red Bell Pepper - small dice
- 1/4 cup minced Garlic
- 1 cup Flour
- 5 cups Crab Stock
- 4 cups Corn Cob Stock
- 2 cups Heavy Cream
- 1/2 cup sliced Green Onions
- 1/2 cup chopped Parsley
- Salt and White Pepper - to taste
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Time: 1 hour
Serves: 12
| Recipe for Corn and Crab Bisque Instructions:Make a stock with the corn cobs and 5-6 cups water, reducing until 4 cups remain.
Over medium heat melt butter in 8-quart stockpot.
Add the corn, onions, celery, bell pepper and garlic. Sauté, for 5-10 minutes, or until vegetables are wilted. Add the flour and whisk until a white roux is achieved. Do not brown.
Add the stocks, one ladleful at a time, stirring constantly until all the stock is incorporated. Bring to a low boil, reduce to a simmer and cook for 30 minutes. Add heavy cream, green onions and parsley, and cook an additional 3 minutes.
Gently fold in the lump crabmeat, being careful not to break up the lumps. Season to taste with salt and white pepper.
| Recipe for Corn and Crab Bisque Cooking Time & Tips:- For cooking times please see above.
- Remember to only add a little salt to fish dishes
- If required, serve with your choice of sauce
| Recipe for Corn and Crab Bisque Serving Instructions & Ideas:- Serve with your choice of vegetables
- Seafood generally goes well with white wine
- A healthy alternative to meat dishes
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Seafood Recipes Index
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