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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