We want to try some Crab and Corn Bisque. I am not sure of the recipe. Can you help me out?!
1/4 lb. unsalted butter
3 cups diced yellow onion
1/2 cup diced celery
1/4 cup diced green pepper
1 1/2 tsp. granulated garlic
1 1/2 tsp. dry thyme
1/2 tsp. white pepper
1/4 tsp. red pepper
1/4 cup white wine
2 Tbsp. chicken base
3 qts. water
2 sticks of unsalted butter
1 1/2 cups all-purpose flour, sifted
1 cup heavy cream
1 cup half and half
3 – 15 oz. cans whole kernel corn, drained
1 oz. Worcestershire sauce
1 lb. jumbo lump crabmeat (picked clean of shells)
Chives or green onions
Melt 1/4 lb. of unsalted butter in a 5 quart pot. Lightly sauté onion, celery, and green pepper. Add garlic, thyme, white pepper, red pepper, wine and chicken base. Lightly sauté ingredients over medium heat until soft and tender. After vegetables have cooked down, add water and bring to a steady simmer for 12-15 minutes. While soup is simmering, make a blond roux by melting 2 sticks of unsalted butter in a saucepan. Whisk in the all-purpose flour and cook for 5-6 minutes. Remove soup from heat to add hot roux. Return soup to heat and add heavy cream, half and half, corn and Worcestershire sauce. Cook soup for another 15-20 minutes until thick. Remove from heat and add crabmeat. Garnish with chives or green onions.
Serves 6-8
nfd
Answers: Corn and Crab Bisque
1/4 lb. unsalted butter
3 cups diced yellow onion
1/2 cup diced celery
1/4 cup diced green pepper
1 1/2 tsp. granulated garlic
1 1/2 tsp. dry thyme
1/2 tsp. white pepper
1/4 tsp. red pepper
1/4 cup white wine
2 Tbsp. chicken base
3 qts. water
2 sticks of unsalted butter
1 1/2 cups all-purpose flour, sifted
1 cup heavy cream
1 cup half and half
3 – 15 oz. cans whole kernel corn, drained
1 oz. Worcestershire sauce
1 lb. jumbo lump crabmeat (picked clean of shells)
Chives or green onions
Melt 1/4 lb. of unsalted butter in a 5 quart pot. Lightly sauté onion, celery, and green pepper. Add garlic, thyme, white pepper, red pepper, wine and chicken base. Lightly sauté ingredients over medium heat until soft and tender. After vegetables have cooked down, add water and bring to a steady simmer for 12-15 minutes. While soup is simmering, make a blond roux by melting 2 sticks of unsalted butter in a saucepan. Whisk in the all-purpose flour and cook for 5-6 minutes. Remove soup from heat to add hot roux. Return soup to heat and add heavy cream, half and half, corn and Worcestershire sauce. Cook soup for another 15-20 minutes until thick. Remove from heat and add crabmeat. Garnish with chives or green onions.
Serves 6-8
nfd
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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
1/2 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 (also referred to as Bayou Blast):
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
Hi,
This is an improvised recipe. Simple, it will work.
2 tablespoon olive oil.
Finely chopped onion 1.
2 small sized crabs, halved, for making the puree.
3 tablespoon butter
8oz crab meat, precooked.
8oz corn kernels.
3cups stock, preferably fish.
1 tablespoon butter
4oz corn flour
1.5 cups milk
hot pepper sauce
chopped thyme
4oz light cream
1/4 teaspoon crushed peppercorns
Chopped and roasted green peppers for garnishing - 1
Note - Halved crabs are added in the recipe to improve the taste. This should work well without that also.
1. Heat the olive oil in a heavy pan, add the onions and saute the onions until softened, in low heat.
2. Add the crab meat, corn and thyme to the onions, cook for 3-4 minutes and remove from the heat.
3. Cook the halved crabs with a little salt and half the crushed peppercorns in a covered saucepan with 4cups water, until the crab shell is tender.
4. Melt the butter in a pan, add the flour and stir it until golden in low flame. Make sure it is not burnt. Add the fish stock and milk, bring to boil and cook for 7-8 minutes, stirring regularly. Add the cooked halved crabs and its stock from step 3 into this. Stir well, cook for 6-8 minutes in low fire. Remove the crab shells. Add the sauteed crab meat from step 2 into this. Stir well and cook it in low heat for 5 minutes. Remove from heat, cool it. Puree half of this mixture in a blender.
5. Add the puree to the rest of the mixture remaining in the pan and stir it well. Add hot pepper sauce and salt to taste.
Add cream and stir to blend well. Heat the soup to boil, stirring it and then reduce the heat and cook for 2-3 minutes. Add crushed peppercorns to taste.
Add roasted chopped green pepper for garnishing.
Hope you enjoy it.. Cheers..