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Wednesday, March 4, 2015

Corn & Crab Bisque

Ingredients:
1/4 cup Onion (minced)
1/4 cup Carrots (minced)
1 stick of real butter (salted)
3/4 cup of All Purpose Flour
3Tbs Tomato Paste
1can of Whole Kernel Corn (drained)
2 cans Crab meat (approximately 16oz)
1 1/2 cups Seafood Stock
2 cups Chicken Broth
1/4 cup Cooking Sherry
1tsp Worchestershire Sauce
1tsp Lemon juice
1/2 pint Heavy Whipping Cream
2Tbs Old Bay Seasoning
1tsp Cayenne Pepper (or to taste)
Pinch of Kosher Salt to taste

Directions:
In a sauce pan, sauté the onions and carrots in 2 Tbs of butter, till tender then set aside. In a 6 quart pot, melt the remaining butter then add the flour to make a light roux. Once the flour begins to lightly brown, gradually whisk in the seafood stock and chicken broth. Once you have the desired thickness, whisk in the tomato paste, Old Bay seasoning, Cayenne pepper, cooking sherry, Worchestershire sauce, lemon juice, and the sautéed onions and carrots. Then add the can of corn and let simmer for approximately 10 minutes. Then add the crab meat and continue to simmer for 5 minutes. Then stir in the heavy cream until well combined and heated through. 

Enjoy!
Serve with toasted, garlic French bread & a nice glass of wine. 

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