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Recipe: Bisque De MaÏs Et Crabe Corn And Crab Bisque
Similar Categories: Bisque, MaÏs, Crabe, Corn, Crab, Bisque
BISQUE DE MAÏS ET CRABE CORN AND CRAB BISQUE
12 large ears corn -- boiled 3 minutes,
cool and remove kernels.
Set kernels aside and reserve water
1 pound lump crabmeat
1 stick butter (no margarine -- please)
1 cup finely diced white onion
1 cup finely diced green bell bepper
1 cup finely diced celery
1/3 cup minced fresh garlic
1 cup flour
5 cups seafood stock -- shellfish stock, or
chicken stock
4 cups the water the corn was boiled in
(for richer flavor -- boil a few of the
corn cobs in this water
after the kernels have been removed)
2 cups heavy cream
1/2 cup chopped parsley
Salt and pepper to taste
In a large stockpot, melt the butter being careful not to burn it.
Add the corn, onions, bell pepper, celery, and garlic.
Sauté until the onions are translucent.
Add the flour and whisk forming a blond (white) roux.
Add the stock and corn water carefully with a ladle, about a cup at a time.
Keep stirring.
Bring to a slow boil.
Reduce to a simmer.
Cook uncovered for 30 minutes.
Add the cream and parsley, cook a couple of more minutes - stirring gently.
Add in the crabmeat and cook just a minute longer.
Season to taste with salt and pepper.
YIELD: 12 servings.
12 large ears corn -- boiled 3 minutes,
cool and remove kernels.
Set kernels aside and reserve water
1 pound lump crabmeat
1 stick butter (no margarine -- please)
1 cup finely diced white onion
1 cup finely diced green bell bepper
1 cup finely diced celery
1/3 cup minced fresh garlic
1 cup flour
5 cups seafood stock -- shellfish stock, or
chicken stock
4 cups the water the corn was boiled in
(for richer flavor -- boil a few of the
corn cobs in this water
after the kernels have been removed)
2 cups heavy cream
1/2 cup chopped parsley
Salt and pepper to taste
In a large stockpot, melt the butter being careful not to burn it.
Add the corn, onions, bell pepper, celery, and garlic.
Sauté until the onions are translucent.
Add the flour and whisk forming a blond (white) roux.
Add the stock and corn water carefully with a ladle, about a cup at a time.
Keep stirring.
Bring to a slow boil.
Reduce to a simmer.
Cook uncovered for 30 minutes.
Add the cream and parsley, cook a couple of more minutes - stirring gently.
Add in the crabmeat and cook just a minute longer.
Season to taste with salt and pepper.
YIELD: 12 servings.
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