Side Pannel
Crab and Corn Bisque
Ingredients List
- ---------------------------------CRAB STOCK---------------------------------
- 6 md Hard shell crabs
- 1 1/2 qt Water
- 2 md Yellow onions; quarter
- 6 Ribs celery; coarsely
- -chopped
- 1 1/2 tb Liquid crab boil
Directions
CORN STOCK
1 1/2 c Green onions; chopped
4 oz Butter
1 lb Lump crabmeat
1 c Heavy cream
2 tb Flour
1 pn Thyme
1 ts Powdered garlic
Salt & cayenne pepper to
-taste
2 cn (12-oz) corn
Put all Crab Stock ingredients in heavy saucepan; bring to a rolling boil.
Reduce heat to simmer; cook for 3 hours. Add water when necessary to keep
at one (1) quart. To make Corn Stock: In a 3 quart saucepan, saut”š onions
in butter until wilted. Add flour and seasonings; cook until flour begins
to stick to the pan. Add crab stock and simmer for 15 minutes. Add corn;
simmer an additional 15 minutes. Pour cream into pan and stir. Remove from
heat. Let stand for one half hour. Reheat to serve.
COMMANDER'S PALACE
WASHINGTON AVE & COLISEUM ST
NEW ORLEANS, LA
1 1/2 c Green onions; chopped
4 oz Butter
1 lb Lump crabmeat
1 c Heavy cream
2 tb Flour
1 pn Thyme
1 ts Powdered garlic
Salt & cayenne pepper to
-taste
2 cn (12-oz) corn
Put all Crab Stock ingredients in heavy saucepan; bring to a rolling boil.
Reduce heat to simmer; cook for 3 hours. Add water when necessary to keep
at one (1) quart. To make Corn Stock: In a 3 quart saucepan, saut”š onions
in butter until wilted. Add flour and seasonings; cook until flour begins
to stick to the pan. Add crab stock and simmer for 15 minutes. Add corn;
simmer an additional 15 minutes. Pour cream into pan and stir. Remove from
heat. Let stand for one half hour. Reheat to serve.
COMMANDER'S PALACE
WASHINGTON AVE & COLISEUM ST
NEW ORLEANS, LA
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