Crabmeat And Corn Bisque Recipe

Crabmeat And Corn Bisque

From zena824 17 years ago

This is a Commander's Palace Restaurant Recipe.... Hope you enjoy it....This is a Louisiana favorite..

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 more minutes.
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.
*For crab stock, combine 2 quarts water, 2 medium onions (quartered) and 5 medium size hardshell crabs and cook for 45 minutes.

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" It was excellent "
bluewaterandsand ate it and said...
Now, this is my kind of eating! I love this!
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snufflebunny15 17 years ago
Oh, yummy, this sounds terrific. It is chilly enough for me to crave soup and this one would be wonderful.
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krumkake 17 years ago
What a delicious sounding bisque - this one will be on the menu very soon, now that our fresh corn is coming into full season. Nice post!!
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zena824 Somewhere, USA, AR

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Reviewed by 1 people

Now, this is my kind of eating! I love this!

bluewaterandsand in GAFFNEY loved it

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