Wednesday, January 16, 2008

Corn & Crab Bisque

I've been trying to work up the courage to make a crab dish for quite awhile now, so I finally decided on this bisque recipe from The Encyclopedia of Cajun and Creole Cuisine cookbook.

I was fortunate enough to have some frozen crab meat in the freezer that was pulled from the crab trap by my own hands ( dad's hands) as well as cleaned, boiled, and picked by my hands. There was a tremendous amount of work invested in this crab meat so I really wanted to do it justice.

Corn & Crab Bisque

3 cups whole kernel corn

1 pound jumbo lump crabmeat

1 cup butter

1 cup diced onions

1 cup diced celery

1/2 cup diced red bell peppers

1/4 cup minced garlic

1 cup flour

2 1/2 quarts shellfish stock

1 pint heavy whipping cream

1/2 cup sliced green onions

1/2 cup chopped parsley

salt and white pepper to taste

In a 2-gallon stockpot, melt butter over medium-high heat. Add corn, onions, celery, bell peppers and garlic. Saute 5-10 minutes or until vegetables are wilted. Whisk in flour until white roux is achieved, but do not brown. Slowly add stock, one ladle at a time, stirring constantly. Bring to a low boil, reduce to simmer and cook 30 minutes. Add heavy whipping cream, green onions and parsley. Continue cooking 3 minutes. Gently fold in lump crabmeat, being careful not to break lumps. Season with salt and white pepper.

Note: I made a half recipe, because the original recipe is for 12 servings.

Overall I think this was a pretty great bisque. It didn't turn out quite as thick as I would have liked, but it still tasted really good. One mistake was that I paired it with the Lemon Parmesan Risotto. The risotto completely over-powered the bisque. It really didn't stand a chance when put up against the risotto. I guess that was a rookie mistake. If we would've been eating dinner properly, meaning soup then the main dish, it probably would've worked a little better. I also think I messed up a little in making the stock. For some reason I decided to use the cheapest dry white wine possible in the stock, and I really think that affected the overall taste. With all that considered, it's a great recipe and we all enjoyed it.

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