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Crabmeat + Corn Bisque

Source of Recipe

from Green Springs Bed and Breakfast, St. Francisville, Louisiana


Recipe Link: www.virtualcities.com/ons/la/p/lap76036.htm

List of Ingredients

Crabmeat + Corn Bisque

1/2 cup butter
1/2 cup all-purpose flour
1/2 quart crab stock*
Kernels from 2 ears sweet corn
3/4 cup heavy cream
1/2 pound lump crabmeat
Salt and pepper to taste
3/4 cup finely chopped green onions

Melt butter in a 5-quart saucepan; add flour and stir
until flour begins to stick to pan. Add crab stock;
bring to boil, stirring constantly, then simmer 15
minutes. Add corn and simmer 15 minutes more.
Pour in cream and stir well. Gently add crabmeat.
Remove from heat and let stand 15 minutes for f
lavors to blend Reheat gently to serving temperature.
Season to taste. Just before serving, add green onions.
To hold for serving or reheat, use double boiler.
*For crab stock, combine 2 quarts water, 2 medium
onions (quartered), and 5 medium-sized hard-shell
crabs and cook 45 minutes.
Serves: 4


Recipe