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
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):
- 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
Combine all ingredients thoroughly.
Yield: 2/3 cup
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By juicylady
San Francisco, CA
on May 16, 2012
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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!
By coloradofoodies
on October 17, 2011
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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.
By mellabella120
on January 17, 2011
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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!
Read all 37 reviews