Crabmeat and corn bisque recipe

Crabmeat and Corn Bisque recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for crabmeat and corn bisque is a delightful combination of flavors that will surely tantalize your taste buds. The creamy texture of the bisque is perfectly complemented by the sweetness of the corn and the richness of the crabmeat. With just a few simple ingredients, you can create a comforting and satisfying dish that is perfect for any occasion. Whether you're serving it as an appetizer or as the main course, this recipe is sure to impress.

Keywords: crabmeat, corn, bisque, creamy, flavorful.

Crabmeat and corn bisque recipe details

Crabmeat and corn bisque recipe, recipe Rating: 4.6
Number of votes:110

Ingredients

1/2 cup butter

1/2 cup all-purpose flour

1/2 quart crab stock*

Kernels from 2 ears sweet corn

3/4 cup heavy cream

1/2 pound lump crabmeat

Salt and pepper to taste

3/4 cup finely chopped green onions

Instructions:

Melt butter in a 5-quart saucepan; add flour and stir until flour begins to stick to pan. Add crab stock; bring to boil, stirring constantly, then simmer 15 minutes. Add corn and simmer 15 minutes more. Pour in cream and stir well. Gently add crabmeat. Remove from heat and let stand 15 minutes for flavors to blend. Reheat gently to serving temperature. Season to taste. Just before serving, add green onions. To hold for serving or reheat, use double boiler.

*For crab stock, combine 2 quarts water, 2 medium onions (quartered), and 5 medium-sized hard-shell crabs and cook 45 minutes.

Serves: 4