Kellymacs Corn And Crab Bisque Recipes

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CORN AND CRAB BISQUE



Corn and Crab Bisque image

This delicious bisque comes from the Louisiana Lagniappe restaurant in Destin, Florida. The restaurant is wonderful and serves complimentary hushpuppies as you wait for your order.As you're eating on the deck, you can watch the sun set. From a June 2006 issue of Bon Appetit.

Provided by Leslie in Texas

Categories     Crab

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup unsalted butter, plus
3 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 cups onions, chopped
1 cup red bell pepper, chopped
1 cup celery, chopped
6 garlic cloves, minced
2 teaspoons dried thyme
1/2 cup dry white wine
6 (8 ounce) bottles clam juice
2 cups fresh corn kernels (or 2 c. frozen corn kernels,unthawed)
1/2 cup heavy cream
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon cayenne pepper
1 lb fresh crabmeat
3 green onions, thinly sliced
chopped fresh parsley (garnish)

Steps:

  • Melt 1/4 cup butter in small saucepan over medium-low heat.
  • Add flour and cook 2 minutes, stirring constantly(do not brown); remove roux from heat.
  • In large heavy pot, melt remaining butter over medium heat.
  • Add onions,bell pepper and celery;saute until the onions are tender, about 10 minutes.
  • Add garlic and thyme and cook 2 minutes.
  • Add wine and simmer until wine is absorbed, about 2 minutes.
  • Whisk in roux.
  • Add clam juice and corn and bring to boil.
  • Simmer until soup thickens, stirring occasionally, about 15 minutes.
  • Add cream, worcestershire and cayenne pepper and bring to simmer.
  • Stir in crabmeat and green onions.
  • Season to taste with salt and pepper.
  • Sprinkle with parsley and serve.

CORN AND CRAB BISQUE



Corn and Crab Bisque image

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

¼ cup butter
¾ cup onion, chopped
3 (14 ounce) cans chicken broth
3 cloves garlic
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon Cajun seasoning
salt and pepper to taste
4 ears corn, kernels cut from cob
½ cup half-and-half
3 tablespoons all-purpose flour
½ cup milk
16 ounces fresh lump crabmeat

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

CORN AND CRAB BISQUE



Corn and Crab Bisque image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 26

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
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

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.

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