Lagniappe Recipe Crab Corn Bisque
Below is a MRR and PLR article in category Food Beverage -> subcategory Recipes.
Lagniappe Recipe: Gourmet Crab & Corn Bisque
Summary
Experience the ultimate in gourmet dining with this Crab & Corn Bisque. It's rich, delicious, and surprisingly simple to make.Ingredients:
- 1 pint lump crabmeat- 1/2 cup (1 stick) butter
- 1-1/2 cups finely chopped sweet onion
- 4 tablespoons all-purpose flour
- 6 cups fresh corn kernels*
- 2 teaspoons salt
- 1 teaspoon coarsely ground black pepper
- 1-1/2 quarts heavy cream
- 3/4 cup thinly sliced green onions, both white and green parts
- 3?"4 additional green onions, thinly sliced for garnish
Preparation:
1. Carefully sort through the crabmeat to remove any shells or cartilage. Set aside.2. In a 5- to 6-quart Dutch oven over medium heat, melt the butter. Sauté the onions until translucent, about 10 minutes.
3. Whisk in the flour, then add the corn. Continue cooking for 5 minutes, stirring often.
4. Add the salt and pepper, then gently stir in the heavy cream. Lower the heat, cover, and let simmer on low for 20 minutes, stirring occasionally. Avoid boiling.
5. Mix in the sliced green onions, then gently fold in the crabmeat, ensuring the lumps remain intact.
6. Bring the bisque back to a gentle simmer, cover, and cook for an additional 10 minutes, stirring once. Adjust seasoning if needed.
7. Garnish with additional green onions. Serve with oyster crackers or French bread.
This recipe yields 6 to 8 servings and freezes beautifully.
Notes:
1. You can substitute fresh corn with an equal amount of thawed frozen corn or drained canned corn.2. Avoid boiling to prevent the cream from separating.
Recipe by Janice Faulk Duplantis, 2005
You can find the original non-AI version of this article here: Lagniappe Recipe Crab Corn Bisque.
You can browse and read all the articles for free. If you want to use them and get PLR and MRR rights, you need to buy the pack. Learn more about this pack of over 100 000 MRR and PLR articles.