This is most likely the best gourmet Crab & Corn Bisque you will
ever serve. It's rich, it's delicious and it's unbelievably easy
to prepare.
Ingredients:
1 pt. lump crabmeat
1/2 c. (1 stick) butter (do not substitute margarine)
1-1/2 c. finely chopped sweet onion
4 T. all-purpose flour
6 c. fresh corn kernels (see 'Recipe Note 1' below)
2 tsp. salt
1 tsp. coarsely ground black pepper 1-1/2 qt. heavy cream
3/4 c. thinly sliced green onions, white and green portions 3-4
additional green onions, thinly sliced for garnish
Preparation:
Gently pick through the crabmeat to remove any bits of shell or
cartilage, being careful not to break up lumps of crabmeat; set
aside. Melt butter in a 5- to 6-quart Dutch oven over medium
heat. Add chopped onion and saute until translucent
(approximately 10 minutes). Whisk in flour, then add corn
kernels. Continue to cook over medium heat for 5 minutes,
stirring frequently. Add salt and pepper, then stir in heavy
cream and lower heat. Cover and cook over low heat for 20
minutes, stirring occasionally -- do not boil (see 'Recipe Note
2' below). Stir in sliced green onions, then very gently fold in
crabmeat, being careful not to break up lumps. Return bisque to
a simmer over low heat, cover and cook for an additional 10
minutes; stir once. Additional seasoning may be added, if
desired, before serving. Garnish with additional sliced green
onions and serve with oyster crackers or French bread. Yields 6
to 8 servings as an entree. Freezes beautifully.
Recipe Notes:
(1) An equal amount of thawed frozen corn or drained canned
corn may be substituted for fresh corn in this recipe. (2) Do
not allow bisque to come to a hard boil during preparation to
prevent cream from separating.
©2005 Janice Faulk Duplantis
About the author:
Janice Faulk Duplantis, author and publisher, maintains a web
site that focuses on both Easy Gourmet and French/Cajun Cuisine.
Visit Bedrock Press at
http://www.bedrockpress.com for
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