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September 2010 Recipe of the Month: Crabby Bisque Serves 12 to 16 Page 40 of Marshes to Mansions 1 cup (2 sticks) butter Kernels from 8 ears fresh corn (3 cups) 1 cup chopped onion 1 cup chopped celery ½ cup chopped red bell pepper ¼ cup chopped garlic 1 cup all-purpose flour 10 cups seafood stock or chicken stock 2 cups heavy whipping cream ½ cup sliced green onions ½ cup chopped parsley 1 pound jumbo lump crab meat Salt and white pepper to taste Tabasco sauce to taste Melt the butter in a 2-gallon stockpot over medium-high heat. Add the corn, onion, celery, bell pepper and garlic and sauté for 5 to 10 minutes or until the vegetables are tender. Whisk in the flour and cook until a white roux forms, whisking constantly; do not brown. Add the stock, one ladle at a time, stirring constantly. Bring to a gentle boil and reduce the heat. Simmer for 30 minutes, stirring occasionally. Add the cream, green onions, and parsley. Cook for 3 minutes, stirring frequently. Fold in the crab meat gently, being careful not to break the lumps. Season with salt, white pepper and Tabasco sauce. You can simmer the corncobs with water to make a corn stock. Cook until the liquid is reduced to 4 cups. Use the corn stock in place of 4 cups of the seafood stock. Tip of the Month: In addition to the seafood stock option mentioned in the recipe, Season’s Blend, the Cajun’s “holy trinity”, could be substituted for chopped onion, celery, and bell pepper if you’re in a pinch for time!
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