Corn and Crab Bisque

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  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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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

  1. 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):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly.