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  • Crabmeat and corn bisque recipe

Crabmeat and corn bisque recipe

Posted on Nov 7th, 2017
by Matthew
Categories:
  • Recipes

Crabmeat and Corn Bisque recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Crabmeat and corn bisque recipe. Read more below.
Crabmeat and corn bisque recipe, recipe Rating: 4.6
Number of votes:97
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

Related posts:

Rhubarb punch recipe Cosmo’s granola favorite Crab in ham blankets recipe Grilled corn with smokehouse maple chipotle butter recipe


Reference: Crabmeat and corn bisque recipe

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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