Crabmeat and Corn Bisque PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 18:04

6-8 gumbo crabs or picked crab shells 1 ½ ounces brandy 1 yellow onion, coarsely chopped 2 ribs celery, coarsely chopped 1 bay leaf ½ tsp thyme ½ tsp black peppercorns 1 stick butter 4 TBS flour 2 cloves garlic, minced 1/3... 

  • 6-8 gumbo crabs or picked crab shells
  • 1 ½ ounces brandy
  • 1 yellow onion, coarsely chopped
  • 2 ribs celery, coarsely chopped
  • 1 bay leaf
  • ½ tsp thyme
  • ½ tsp black peppercorns
  • 1 stick butter
  • 4 TBS flour
  • 2 cloves garlic, minced
  • 1/3 cup vermouth
  • 2 ears fresh corn, kernels shaved from cobs
  • 2 cups whipping cream
  • ½ cup chopped green onions, tops only
  • ½ tsp salt
  • ¼ tsp Tabasco sauce
  • ½ pound lump crabmeat, picked for shells
  1. Prepare stock by placing crabs into large, heavy saucepan over high heat and cooking them until edges of shells turn brown a little
  2. Lower heat and add brandy; cook until alcohol out, about 4 minutes
  3. Add onion and next 4 ingredients plus 8 cups of water, bring to a boil then reduce heat and simmer for 1 hour; strain stock and discard solids
  4. Return stock to pot and boil uncovered until reduced to about 2 cups
  5. Melt butter in medium saucepan over medium high heat
  6. Whisk in the flour, stirring constantly to prevent sticking and burning; continue cooking until roux just begins turning light brown; add garlic and cook about 1 minute more
  7. Whisk in the vermouth and bring to boil; add crab stock and simmer additional 5 minutes
  8. Add cream, green onions, salt, and Tabasco; stir until smooth then return to simmer
  9. Add crabmeat and blend in gently, careful not to break the lumps
  10. Serve hot

Serves 6