Corn Crab Bisque
Yield - 2 Gallons
1 LB MARGARINE
2 TBSP CHICKEN BASE
4 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
2 LBS CRAB FINGERS
1/2 LB MARGARINE
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.
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.
This is one of the best soups of all time.
It’s a Throwdown!! ..... soooo ... Bring it ON!!
"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.