Corn and Crab Bisque

Total Time:
45 min
15 min
30 min

4 servings

  • 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

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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4.8 44
Restaurant quality, more like a chowder. DELICIOUS and easy. I couldn't find crab boil so I used Old Bay seasoning (1 tsp). Recipe doesn't state how much Essence to use so I used about 1.5 teaspoons. I bought Costco's lump crab meat in the 1 lb tub. Doubled the recipe. Kept it on very low simmer so when family arrived for Christmas dinner they could start with a bowl. So yummy! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Everyone loves this bisque! item not reviewed by moderator and published
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. ---------- item not reviewed by moderator and published
When I make this for, what-ever occasion I always get two questions; is there more and give me that recipe. Awesome! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published

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Crab Bisque

Recipe courtesy of Paula Deen