Corn and Crab Bisque (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 tablespoons olive oil |
1/2 cup minced onions |
1 cup uncooked sweet corn from the cob |
2 tablespoons minced shallots |
1 tablespoons minced garlic |
2 tablespoons minced celery |
essence, recipe follows |
1 cup crab stock or fish stock |
3 bay leaves |
salt and pepper |
2 cup milk |
2 cup heavy cream |
1 teaspoons liquid crab boil |
3 tablespoons blond roux |
1/2 lump crab meat, picked over for shells and cartilage |
1/4 cup chopped green onions |
1/2 teaspoons worcestershire sauce |
chives for garnish |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives.
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. Combine all ingredients thoroughly.
4. Yield: 2/3 cup
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