Corn And Crab Meat Bisque |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Cajun classic Ingredients:
corn and crab meat bisque |
prepared by: tony chachere |
ingredients |
4 tablespoons butter |
1 pound lump crab meat |
3 tablespoons all-purpose flour |
1/2 pound shredded swiss cheese |
1 large onion, finely chopped |
tablespoon chopped parsley |
1 (15 oz.) can cream style corn |
1 tablespoon chopped green onion |
1 (10 3/4 oz.) can cream of potato |
1 tablespoon dry sherry or a good white wine |
soup tony’s creole seasoning |
1 quart half and half |
1/2 teaspoon mace |
2 tablespoons minced garlic |
Directions:
1. In a 3 quart pot, melt butter and add flour to make a blond roux. Sauté onions until tender; add corn, soup, Half and Half, mace and crab meat. Bring to a boil, and then reduce heat. Add cheese, parsley, green onions, and sherry. Season with Tony’s Creole Seasoning. Remove from heat and serve. Yields 12 servings.
2. The recipe by twill10:
3. This would be a good recipe for using a Bechamel Sauce and some good fish Fumet (fish Stock)and deleting the canned soup. I have made a recipe similar for years and always get asked for the recipe.. I leave out the onions ,mace and garlic in mine and I use the bechamel and then you don't need to make the blond roux (flour and butter) and the last thing I drop is the cheese. Sorry, I completely gave you a whole other recipe, but it works!
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