• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Crab and Corn Bisque

  • Recipe Submitted by on

Category: Seafood

 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


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
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.




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