Corn & Crab BisqueFew dishes hit the spot on those cold humid days of winter in Louisiana like Corn & Crab Bisque. It is a rich filling concoction that warms you all over as you eat it. It is best made with fresh crabs you boil yourself but, if you can't do that, packaged crab meat (NOT that artificial crap) will suffice.
The key to the dish is to get the milk from the cob - which you do by running a butterknife down the de-kernelled cob to get as much of the rich white juice you can. This stuff packs quite a punch and it is always worth the trouble to include it.
This recipe calls for a shellfish stock so make something with shrimp a day or two before, reserve the shells and make the stock from them.
Make a stock with the corn cobs and 5-6 cups water, reducing until 4 cups remain.
Make a shellfish stock by boiling crab or shellfish shells in about a quart of water for an hour.
Melt the butter in a heavy cooking pot over medium high heat. Add the corn, onions, celery, bell pepper and garlic. Sauté for 5-10 minutes or until vegetables are wilted. Add the flour and whisk until a white roux is achieved. Do not brown.
Slowly add the stocks, stirring constantly until all the stock is incorporated. Bring to a low boil, reduce to a simmer and cook for 30 minutes.
Add heavy cream, green onions and parsley, and cook an additional 3 minutes. Gently fold in the lump crabmeat, being careful not to break up the lumps. Season to taste with salt and white pepper and serve garnished with shallot and parsley sprinkled on top.
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