Lagniappe Recipe: Crab & Corn Bisque

This is most likely the best gourmet Crab & Corn Bisque you will ever serve. It's rich, it's delicious and it's unbelievably easy to prepare.

Ingredients:

1 pt. lump crabmeat

1/2 c. (1 stick) butter (do not substitute margarine)

1-1/2 c. finely chopped sweet onion

4 T. all-purpose flour

6 c. fresh corn kernels (see 'Recipe Note 1' below)

2 tsp. salt

1 tsp. coarsely ground black pepper 1-1/2 qt. heavy cream

3/4 c. thinly sliced green onions, white and green portions 3-4 additional green onions, thinly sliced for garnish



Preparation:

Gently pick through the crabmeat to remove any bits of shell or cartilage, being careful not to break up lumps of crabmeat; set aside. Melt butter in a 5- to 6-quart Dutch oven over medium heat. Add chopped onion and saute until translucent (approximately 10 minutes). Whisk in flour, then add corn kernels. Continue to cook over medium heat for 5 minutes, stirring frequently. Add salt and pepper, then stir in heavy cream and lower heat. Cover and cook over low heat for 20 minutes, stirring occasionally -- do not boil (see 'Recipe Note 2' below). Stir in sliced green onions, then very gently fold in crabmeat, being careful not to break up lumps. Return bisque to a simmer over low heat, cover and cook for an additional 10 minutes; stir once. Additional seasoning may be added, if desired, before serving. Garnish with additional sliced green onions and serve with oyster crackers or French bread. Yields 6 to 8 servings as an entree. Freezes beautifully.

Recipe Notes:

(1) An equal amount of thawed frozen corn or drained canned corn may be substituted for fresh corn in this recipe. (2) Do not allow bisque to come to a hard boil during preparation to prevent cream from separating.



©2006 Janice Faulk Duplantis

About the author:

Janice Faulk Duplantis, author and publisher, maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at http://www.bedrockpress.com for easy-to-follow gourmet recipes, menus, free ezines and practical information covering all aspects of preparing, serving and enjoying chef-quality gourmet foods.