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Oven Bisque
Crab and Corn Bisque: Best Recipe
So what is crab and corn bisque really all about? The following report includes some fascinating information about crab bisque--info you can use, not just the old stuff they used to tell you.
The best time to learn about crab is before you're in the thick of things. Wise readers will keep reading to earn some valuable crab experience while it's still free.
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This is most likely the best gourmet Crab & Corn Bisque you will ever serve. It's rich, it's delicious and it's unbelievably easy to prepare.
Ingredients:
1 pint lump crabmeat
1/2 cup (1 stick) butter (do not substitute margarine)
1-1/2 cups finely chopped sweet onion
4 tablespoons all-purpose flour
6 cups fresh corn kernels (see 'Recipe Note 1' below)
2 teaspoons salt
1 teaspoon coarsely ground black pepper
1-1/2 quarts heavy cream
3/4 cup thinly sliced green onions, white and green portions
3-4 additional green onions, thinly sliced for garnish
Preparation:
Gently pick through the crabmeat to remove any bits of shell or cartilage, being careful not to break up lumps of crabmeat; set aside. Melt butter in a 5- to 6-quart Dutch oven over medium heat. Add chopped onion and saute until translucent (approximately 10 minutes). Whisk in flour, then add corn kernels. Continue to cook over medium heat for 5 minutes, stirring frequently. Add salt and pepper, then stir in heavy cream and lower heat.
Cover and cook over low heat for 20 minutes, stirring occasionally -- do not boil (see 'Recipe Note 2' below). Stir in sliced green onions, then very gently fold in crabmeat, being careful not to break up lumps. Return bisque to a simmer over low heat, cover and cook for an additional 10 minutes; stir once. Additional seasoning may be added, if desired, before serving. Garnish with additional sliced green onions and serve with oyster crackers or French bread. Yields 6 to 8 servings as an entree. Freezes beautifully.
Recipe Notes:
(1) An equal amount of thawed frozen corn or drained canned corn may be substituted for fresh corn in this recipe.
(2) Do not allow bisque to come to a hard boil during preparation to prevent cream from separating.
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This article's coverage of the crab and corn bisqueis as complete as it can be today. But you should always leave open the possibility that future research could uncover new and interestingly tasty recipes.
©2005 Janice Faulk Duplantis
About the Author
Want more great seafood or crab recipes? Check out these awesome free seafood dvds, and get recipes and cooking instructions from world-renowned chefs and experts.
24 "by 42" gas double door oven bisque or alomd?
that's what i said too.
Using an Electric Pottery Kiln : Electric Pottery Kiln Bisque Firing