Corn and Crab Bisque

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings

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
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 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

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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup


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    It's a very yummy, yet easy to make bisque. To save money, I used canned crab meat instead of fresh and it turned out great. And I didn't have any liquid crab boil, so I used a few dashes of hot sauce to compensate. Some asked how much Essence to use. It's a matter of taste. I used probably two tablespoons of it. I added some, tasted the broth, and added some more. If you do it that way, you won't get too much.
    Everyone loves this bisque!
    DELICIOUS!!! I give THIS 5 STARS. When I started making this I put Emeril's ESSENSE CREOLEIN IN THE SOUP. I ADDED 2 TBS. OF EVERY HERB THAT WAS LISTED and then I thought I messed up and was supposed to mix all those herbs in a jar and THEN add a pinch or two in the pot, but I think I did it right becasue the soup was so good, my belly hurts from eating too much. I am an experienced cook and did improvise with the ingredients. I added 1/4 can of Chicked Broth, corn isn't in season so I used the entire 15oz. of canned corn and juices, 2 tbs. butter, canned white crab meat and juice, didn't have liguid crab boil so I used Old Bay, and the best part was throwing in 1/2 cup of Sherry in! It takes more than 3 tbs. of Roux to thicken. 
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    When I make this for, what-ever occasion I always get two questions; is there more and give me that recipe. Awesome!
    I love Emeril's recipes, I make his chicken & sausage gumbo as well as his jambalya. With that said, this recipe CAN be great but needs some tweaking. I was very disappointed that my bisque was unedible because of the over seasoning. The recipe calls for Essence, which I followed to a T, but BEWARE! This is enough Essence for several bisques! Make sure you taste your bisque as you add pinches to season. I also think the recipe calls for too much celery, I eliminated it as it makes the bisque too "green." I used chicken stock as many of you had also recommended and I used corn starch to thicken the bisque instead of roux. This worked out nicely and was much quicker and easier to do. It would be nice to see Food Network update this recipe, the amount of Essence to add is vital to the success of the recipe. I will make this again now that I know what I'm doing, Lol.
    I am from New Orleans and love Emeril, but this recipe is lacking good instruction. How much essence are you supposed to use, surely not 3/4 of a cup. I have the seasoning "Bayou Essence" but again, no accurate amount was indicated. The amount for the crab is missing a accurate measurement. I improvised and it came out good, but I am somewhat of an experienced cook. If a novice tried to use this recipe, they would have something inedible. The prep time only applies if you have an assistant or buy everything chopped up.
    Absolutely ridiculously the best. I put in cayenne pepper sauce for some heat and it is on the spicy side but I love spicy. My daughter will love this. Can't wait!
    Absolutely love this recipe. Silky, crab goodness. We went a little lighter on the onion, and also wish we had gone lighter on the crab boil (it turned out a bit spicy...and we like spicy food. We used Zataran's crab boil, maybe other brands aren't quite so hot. We paired this with roasted red pepper corn bread. Fantastic for a cool fall evening. Can't wait to make it again.
    Great recipe. I changed it a little due to what I could find at my grocery store. I used chicken stock instead of crab or fish, claw meat instead of lump (it was on sale for a great price, old bay instead of liquid crab boil, and creole seasoning instead of essence (I was in a hurry. I also added some Texas Pete hot sauce... I'm from NC, so it's a mandatory ingredient in things like this. I felt it was a little bit too thick to be a bisque with the three tablespoons of roux, it made the consistency more like a chowder. Next time, I'll probably add a little less roux. Can't wait to make it again!
    Delicious.
     
     I added a couple things: 8 drops Tobasco and 1/2 cup sherry. Kicked it up just the right amount for my spicy-food loving family.
    My daughter made this bisque, outstanding without a doubt, the best I ever had and I am a true Cajun. It would make a perfect addition to any Thanksgiving dinner table.
    How many cups of crab did you use? How much Essence did you use?
    The finished product was awesome !!!! Tripled the recipe knowing that the family would love it !!! Didn't have any fish/crab stock so used chicken broth... because of that it definitely needed quite a bit of salt for flavor.... and I also didn't have any liquid boil so I know it sounds crazy but I took a shrimp/crab boil pouch and put it in the soup for about 5 minutes.... it added the flavor and hint of spice needed. I did use the "essence", kept adding for taste and skipped the worcestershire sauce (wasn't quite sure it was needed)... lol, all the rest of the recipe was intact !!! My husband loved it and like all soups this tastes even better the next day... a true keeper !!!
    How many cups of crab did you use? How much Essence?
    This was amazing! The recipe was easy to follow, and tasted perfect. Unless you like spicey food, don't go crazy with the essence.
    This bisque is fabulous. I didn't make a roux -- I just added a touch of corn starch at the end to thicken. And I added a dash of cayenne pepper that really brought it to life. Wonderful recipe.
    how much essence are people adding? it gives the mixture but that seems like it would be way too much to add while cooking.
    A delicious and lovely bisque that doesn't require a whole lot of work. I tripled the recipe and it didn't last long at our house! A wonderful recipe!
    This was lovely! I blended the soup before I added the crab/scallions and it was a great texture. Will definitely make again - highly recommended to people looking for a good bisque recipe!
    Seriously...I made it and it was gone in a sitting. Then I doubled it - whoosh, like the wind - gone. Then I quadrupled it - it took less than 24 hours for all remnants to disappear. My husband is now the Corn & Crab Bisque monster.
     
     If you can't find crab bouillion look for "Better than Bouillion" lobster base. Perfect. And add in a whole can of crabmeat. Here in Detroit, a can of good quality lump meat crab is about $10....and worth every penny when you stir it in there. Go fresh corn.
    Had to make the Blond Roux 3 times to thicken up the bisque (had 10 people so i doubled the recipe) was but got it to work without a problem. Soup turned out fabulous.
    Easy recipe to follow - after all the chopping is done! We liberally add extra corn, and crab. Always serve with cuban toast to dip/scoop with.
     
     It is a family favorite that all the kids request!
    This is simply a wonderful soup/chowder. I have always used the Old Bay instead of crab boil. I also increased the crab a bit to add more crab taste in bisque. It was my fault to serve this at three different family functions, now at every family function I have at least half of the people asking me to make this. The recipe is very straight forward and easy to do. I use the lump crab meat from Costco, its about $17 a pound and is very good, tastes great.
    This was absolutely delicious and quite easy to make. I doubled the crab and increased the corn which made the consistency more like a chowder, but also required me to add a little more milk.
     The Zataran's gave it quite a spicy zip - which we loved.
    Emeril, you never disappoint. I had trouble finding the fish stock, so I used a jar of clam juice and it was delicious. I saved the crab legs and a few kernels of corn for the garnish. It was perfect. Thanks, Emeril!
    I used chicken stock in place of fish stock and Old bay seasoning in place of Essence. I even used a cup of canned corn, adding it with the stock instead of the saute. I used about 5 tbs of roux. My family raved about it. The presentation and flavor was awesome. Very easy to make.
    My husband's comment about this soup was "I've never tasted any soup so delicious!" I was equally impressed. I made a lobster stock with a couple of claws...and used the meat from that and some crab meat for this delectable dish!!!
    What does "1/2 lump crab meat" mean in the list of ingredients??? Also, what does yield 2/3 cup mean???
    I made it for my whole family and it was great.
    This was wonderful, next time I'll puree the soup before adding the crab, my boys complained of too much corn. I loved the texture but three against one!!
    I took the recommendation of using old bay instead of crab boil still came out great. I also used light cream instead of heavy, i don't think it took much away from the recipe at all.
    This recipe may seem like it has a lot of ingredients, but except for the crabmeat, the ingredients are generally something every cook has in the kitchen. After making it one time accrding to the recipe, I changed it to "make it mine". Everytime I serve this, guest rant and rave about how good it is and how much time it must have taken to prepare it.
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