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
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.
PAN ROAST LOUISIANA BLACKFISH WITH CORN, CRAB AND CAVIAR
Steps:
- In a shallow bowl, combine Parmesan cheese and flour. Lightly score the skin side of the fillets several times to form a cross hatch pattern without cutting into the flesh of the fish. Season the portions of the blackfish with salt and a touch of lemon juice. Dredge the seasoned fish into the Parmesan/flour mixture.
- In a large heavy skillet over medium heat, add olive oil. Add fillets, skin side down. Cook until skin is crisp, about 4 minutes. Flip fish and cook until fish is just cooked through, about 2 minutes. Once the fish is cooked, remove it from the pan and place on absorbent towels to rest in a warm place for a moment, while the plate is being composed.
- To serve, remove the Silver Queen Corn Pudding from molds and place into large, shallow bowls. Over the warm pudding, place a portion of fish. Over the fish, spoon on the Saute of Crab and Baby Corn. Carefully pour a small ladle of Silver Queen Foam around the fish. With 2 demitasse spoons, form the caviar into quenelle or egg shapes and place over the fish next to the bed of corn and crab. Lightly garnish the fish with chives, chive blossoms, dill and chervil.
- Preheat oven to 275 degrees F.
- In a 4 quart saucepan, bring cream and corn to a boil. Reduce heat and simmer until corn is tender, about 5 minutes. Pour mixture into a blender and blend until smooth, season to taste with salt and cayenne pepper. Strain the mixture through a fine strainer into a bowl.
- In another mixing bowl, beat the eggs. Slowly pour the hot corn mixture into the eggs, whisking constantly to avoid curdling the eggs. Pour the custard into individual custard cups or molds, preferably nonstick. Place the molds in a roasting pan and pour hot water in the pan to come halfway up the sides of the mold. Bake until custards are just set, about 20 minutes.
- In a medium skillet over medium-high heat, melt butter. Add crab and corn, cook, stirring, until mixture is just heated through, about 2 to 3 minutes. Stir in lemon juice, remove from heat and season with hot pepper sauce and salt.
- Cut lemongrass into 2-inch pieces and bruise with the back of a knife. Place lemongrass in a piece of cheesecloth and tie closed.
- Combine lemongrass, stock and corn in a saucepan. Gently bring to a boil, simmer 15 minutes, remove from heat and let steep 15 minutes. Remove cheesecloth, puree mixture in blender, and pour through a fine strainer, pressing on the solids to extract as much flavor as possible.
- When ready to use, bring the broth to a boil, season to taste with salt, whisk in butter and froth with a hand-held immersion blender.
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
More about "louisiana corn and crab bisque recipes"
LOUISIANA CORN AND CRAB BISQUE | CUISINE TECHNIQUES
From greatchefs.com
Estimated Reading Time 1 min
CORN AND CRAB BISQUE RECIPE • ROUSES SUPERMARKETS
From rouses.com
SEAFOOD CORN BISQUE RECIPE | LOUISIANA SEAFOOD
From louisianaseafood.com
LOUISIANA CORN AND CRAB BISQUE - PENZEYS
From penzeys.com
CORN AND CRAB BISQUE | EMERILS.COM
From emerils.com
LOUISIANA BLUE CRAB BISQUE | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
CORN & CRAB BISQUE - LOUISIANA HOT SAUCE
From louisianahotsauce.com
10 BEST CORN CRAB BISQUE SOUP RECIPES | YUMMLY
From yummly.com
SHRIMP, CRAB, AND CORN BISQUE - COOP CAN COOK
From coopcancook.com
LOUISIANA CRAB & CORN BISQUE IN 2022 | CRAB AND CORN BISQUE, CORN ...
From pinterest.ca
LOUISIANA CRAB, SHRIMP AND CORN BISQUE | CRAB RECIPES, RECIPES, FOOD
From pinterest.ca
LOUISIANA CRAB AND CORN SOUP - THERESCIPES.INFO
From therecipes.info
CAJUN CORN AND CRAB BISQUE - PINTEREST
From pinterest.com
LOUISIANA CORN AND CRAB BISQUE | EMERILS.COM
From emerils.com
CRAWFISH BISQUE SOUP RECIPE - THERESCIPES.INFO
From therecipes.info
2 COPELAND'S CORN AND CRAB BISQUE RECIPE | RECIPE SELF
From recipeself.com
CORN AND CRAB BISQUE - THE CAGLE DIARIES
From thecaglediaries.com
CORN AND CRAB BISQUE — LOUISIANA SUPPER CLUB
From louisianasupperclub.com
LOUISIANA CORN & CRAB BISQUE | BERTIEANDBEAN.COM
From bertieandbean.com
CRAB & CORN BISQUE FROM KEVIN BELTON - CREOLE CAJUN CHEF
From creolecajunchef.com
CAJUN CORN & SHRIMP BISQUE RECIPE | LOUISIANA CAJUN MANSION …
From louisianacajunmansion.com
10 BEST CORN CRAB BISQUE SOUP RECIPES - YUMMLY
From yummly.com
CORN & CRAB BISQUE - NEW ORLEANS SCHOOL OF COOKING | COOK DAT …
From neworleansschoolofcooking.com
LOUISIANA CRAB & CORN BISQUE RECIPE - BAYOU GOTHAM ® HOT SAUCE
From bayougotham.com
CORN AND LEEK BISQUE - THERESCIPES.INFO
From therecipes.info
CORN CRAB BISQUE ~ NEW ORLEANS STYLE - LIFE WITH DEE
From lifewithdee.com
LOUISIANA CORN AND CRAB BISQUE
From pinterest.com
CRAB AND CORN BISQUE - DADS THAT COOK
From dadsthatcook.com
SHRIMP & BACON BISQUE - THERESCIPES.INFO
From therecipes.info
LOUISIANA CORN AND CRAB BISQUE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CORN AND CRAB BISQUE SOUP - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
QUICK AND EASY CRAB BISQUE - THERESCIPES.INFO
From therecipes.info
LOUISIANA CORN & CRAB BISQUE - LAFAYETTE VACATIONS
From lafayettetravel.com
RECIPES: LOUISIANA CORN AND CRAB BISQUE - MYWORLDWEB
From myworldweb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love