Boiled Crab the heart of a great Bisque!!!Aurora Catering's

Corn Crab Bisque
Yield - 2 Gallons

Ingredients
1 LB MARGARINE
2 TBSP CHICKEN BASE
Corn on the Cob4 BUNCHES GREEN ONIONS (Chopped)
1 TSP CAYENNE PEPPER
1 TSP WHITE PEPPER
4 STALKS CELERY (Chopped fine)
1 OZ (VOL.) GRANULATED GARLIC
2 QUARTS HEAVY WHIPPING CREAM
2 QUARTS WHOLE MILK
2- 1/2 CUPS FLOUR
3 CUPS WHITE WINE
1/2 GAL CREAM CORN
1/2 GAL WHOLE KERNEL CORN
1 TSP YELLOW FOOD COLORING
1/2 TSP NUTMEG
Presentation Ingredients
2 LBS CRAB FINGERS
1/2 LB MARGARINE
DASH PAPRIKA

Method
In a medium brazier and over low heat, slowly saute margarine, chicken base, green onions, peppers and celery until celery is soft. (This should take at least 30 minutes)

Add granulated garlic, wine and cream, simmer for 5 minutes. In a bowl whisk flour in milk, be sure that there are no lumps then slowly add to the bisque, simmer for 5 minutes. Add corn and nutmeg and simmer for an additional 15 minutes.

Plate Presentation
Gently heat crab fingers in margarine, ladle bisque in bowl. Arrange 6 fingers in a 12 oz bowl, and 3 fingers in a soup cup (6-oz cup). Garnish with a dash of paprika.


Chef's Notes:
This is one of the best soups of all time.

Throwdown with Bobby Flay Chef Emile StieffelIt’s a Throwdown!! ..... soooo ... Bring it ON!!

Bobby Flay Emile Stieffel "The Best of the Bayou" (that is what they called me!!) was challenged by Bobby Flay in his show on the Food Network, “Throwdown with Bobby Flay” 

 

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 -2011 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.