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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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
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 !!! item not reviewed by moderator and published
This was amazing! The recipe was easy to follow, and tasted perfect. Unless you like spicey food, don't go crazy with the essence. item not reviewed by moderator and published
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. item not reviewed by moderator and published
how much essence are people adding? it gives the mixture but that seems like it would be way too much to add while cooking. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
What does "1/2 lump crab meat" mean in the list of ingredients??? Also, what does yield 2/3 cup mean??? item not reviewed by moderator and published
I made it for my whole family and it was great. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This has become one of my specialties item not reviewed by moderator and published
I found this recipe after looking for something to replicate a corn and crab bisque i had in a restaurant. This is much better!! I have used chicken stock for the fish stock and don't use the crab boil (easier) and it comes out fine! We love this dish. It seems complicated but it's really not. And we buy lump crab meat in a pouch in the fridge section and it's not that expensive. item not reviewed by moderator and published
The sweet corn and sweet crab are great together and the spice is a great contrast. Delicious in the December/January crab season on the coast of Oregon! item not reviewed by moderator and published
WAS VERY GOOD. OF COURSE, I LIKE MY FOOD A LITTLE MORE TASTIER THAN WHAT EMERIL SHARES SO I ADDED MORE ESSENCE, SALT & PEPPER THAN THE RECIPE CALLS FOR BUT I PLAN TO MAKE IT AGAIN. MY PICKY DAUGHTER EVEN WENT BACK FOR 3RDS. item not reviewed by moderator and published
We add a little sherry before serving and refer to it as "The soup of the Gods". I make it foe Christmas Eve for two of my friends and thier families. Absolutely the best, hearty soup, I have ver had. Way to go Emeril item not reviewed by moderator and published
This was excellent. I used Old Bay seasoning for the crab boil, green onion in place of the shallot and about 50% more celery and crab, it was heavenly! item not reviewed by moderator and published
Very good. I tried this recipe using chicken stock instead of fish or crab stock because I used stone crabs I bought and had no crab stock. I also added 2 chicken breasts. I used 2 tsp of Old Bay Seasoning instead of Crab Boil. It was great. Thanks Emeril and Foodnetwork! item not reviewed by moderator and published
I do not care for corn, so I made the recipe without the corn...It was excellent. The whole family thought the same..The time it took to make was worth every minute. item not reviewed by moderator and published
So creamy so wonderfuly Emeril. It is a great soup for comfort and entertaining. item not reviewed by moderator and published
it was easy, delicious, and looked great... i made this for my friend on valentines day, and we both agree that it was some of the best bisque we've ever had item not reviewed by moderator and published
This bisque was spicy and so tasty. Great on a cold night. I served it with crusty bread and a great salad. item not reviewed by moderator and published
Simply fantastic. Easy cooking. We loved it. Thanks Emerill item not reviewed by moderator and published
This is a fairly easy soup to make that is just delicious. item not reviewed by moderator and published
How many cups of crab did you use? How much Essence did you use? item not reviewed by moderator and published
How many cups of crab did you use? How much Essence? item not reviewed by moderator and published

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