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Corn and Crab Bisque Recipe

Corn and Crab Bisque

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

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  • on March 23, 2013

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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!

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  • on March 21, 2013

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    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.

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  • on October 06, 2012

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    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.

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  • 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!

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  • 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.

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  • 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!

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  • on January 09, 2011

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    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.

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  • on November 17, 2010

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    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.

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  • on November 04, 2010

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    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 !!!

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  • on September 12, 2010

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    This was amazing! The recipe was easy to follow, and tasted perfect. Unless you like spicey food, don't go crazy with the essence.

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