CORN AND CRAB BISQUE
Steps:
- 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.
- Combine all ingredients thoroughly.
CORN AND CRAB BISQUE, NEW ORLEANS SCHOOL OF COOKING
Make and share this Corn and Crab Bisque, New Orleans School of Cooking recipe from Food.com.
Provided by Momginerd
Categories Crab
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a saute pan, make the blonde roux first. Melt butter on low-medium heat, then add flour and wisk continuosly for about 10 minutes until it starts to turn light blonde color and smells a little 'nutty'. Time may vary; it's more about the color and smell.
- Add roux in a cold stock pot to stop the cooking, and add cold chicken stock and corn. Bring to a boil, stirring occasionally. Reduce to simmer, add fresh garlic and garlic flakes, thyme, and rosemary (if desired). Simmer for 10-12 minutes.
- Add cream, crab, cajun seasoning, crab boil seasoning. Simmer another 10 minutes.
- Add half the green onion, and half the parsley, mix and serve. Garnish with remaining green onion and parsley.
- Optional: can add gouda, cheddar, or blue cheese for little kick!
Nutrition Facts : Calories 932.4, Fat 78.1, SaturatedFat 47.1, Cholesterol 278.7, Sodium 745.1, Carbohydrate 44.8, Fiber 3.6, Sugar 8.3, Protein 19.9
CORN AND CRAB BISQUE
Hearty, creamy, and all around awesome! You can garnish with cheese, if you like, and serve with crusty French bread and a cold beer!
Provided by TATTOOCHICC
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
- Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
- In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
- Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 20.4 g, Cholesterol 58.8 mg, Fat 9.6 g, Fiber 2.4 g, Protein 14.4 g, SaturatedFat 5.1 g, Sodium 993.2 mg, Sugar 4.5 g
NEW ORLEAN'S CORN AND CRAB BISQUE (OR SHRIMP)
You will need to make corn stock AND shrimp stock. I suggest using shrimp since the stock will be used anyway. You may also add a little cornstarch dissolved in water at the end if you prefer this to be slightly thicker. Prep time includes time for stocks.
Provided by Kikimony
Categories Crab
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes.
- Add flour and whisk until white roux is achieved- DO NOT BROWN.
- Add stocks, seafood seasoning and crabboil stirring while adding.
- Bring to a low boil, then simmer and cook for 30 minutes.
- Add heavy cream, green onions and parsley and cook for 5 minutes.
- Add crabmeat and shrimp.
- Season to taste, simmer for 3-5 more minutes.
- You may add cornstarch dissolved in little water if you prefer this thicker.
CAJUN CORN AND CRAB BISQUE
This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup!!
Provided by Jodi Hanlon
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 50m
Yield 8
Number Of Ingredients 18
Steps:
- Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
- Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 16.3 g, Cholesterol 131.3 mg, Fat 30.1 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 17.6 g, Sodium 522.7 mg, Sugar 5 g
LOUISIANA CORN AND CRAB BISQUE
This recipe comes from one of our local chefs, Patrick Mould. He calls it the quintessential Louisiana Bisque. I would have to agree with him.
Provided by Luby Luby Luby
Categories Crab
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In large heavy saucepan heat butter over medium heat.
- Add onion, celery, all of the chopped peppers and garlic.
- Cook for 5 minutes.
- Combine 1/4 cup oil and 1/4 flour in small saucepan and cook over medium heat for approximately 3 minutes (do not brown) and remove from heat.
- Add chicken broth, white wine and thyme to vegetable mixture and bring to a boil.
- Quckly whisk in blond roux (reserved oil and flour mixture) to vegetable mixture.
- Whisk in heavy cream, reduce heat and simmer until cream is blended and beginning to thicken.
- Add salt, white pepper, cayenne pepper, hot sauce and corn.
- Simmer 5 minutes.
- Add lump crabment, parsley and green onions, being very careful not to break up crabmeat.
- Simmer over low heat until heated through, about 5 minutes.
BLUE CRAB BISQUE
Blue crab bisque is classic New Orleans cuisine with serious French influences. Garnish with jumbo lump crabmeat for an authentic down-at-the-bayou bowl of soul.
Provided by Justin Devillier
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Crabs: Preheat oven to 425 F. Place crabs on a roasting pan and bake in the oven about 30 minutes, until deep red and slightly browned. In a stockpot set over medium heat, add olive oil and roasted crabs, breaking them up with a wooden spoon as they cook, 5 minutes. Add onion, bell pepper, and celery (the "holy trinity" of Cajun cooking) and stir, cooking just till the vegetables soften, 5 minutes.
- Stock: Add wine and stir to deglaze the pan. Turn heat to high and cook 6-8 minutes, until the wine has nearly evaporated. Add tomato paste and water. Stir, bring to a boil, then reduce to low heat. Cover and simmer, 45 minutes.
- Bisque: Remove the crab shells from the stock and discard. (If you miss a couple small pieces of shell, don't worry: they'll get strained out later.) Ladle the stock into the blender, then add the juice of half a lemon and ¾ cup bread cubes. Season with a big pinch of salt and a small pinch of pepper. Cover and let sit so the bread can absorb some of the liquid, 30-60 seconds. Blend on low speed (to avoid splattering hot liquid) for 30 seconds. As the soup blends, turn to high to emulsify, 1 more minute. Taste to adjust for seasoning and texture-the soup should coat the back of a spoon. Add remaining bread, small pinches of salt and pepper, and blend on high to further thicken and emulsify, 1½ more minutes. Taste again for seasoning, then strain through a chinois to remove any small shell pieces, using the back of a ladle to push the soup through into a bowl.
- Assembly: Ladle bisque into individual serving bowls. Chop chives into ½-inch lengths (you should have about a ½ cup total). Garnish each bowl with crab meat and chives. Serve immediately.
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