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Lagniappe Recipe: Crab and Corn Bisque

Lagniappe Recipe: Crab and Corn Bisque 

This is in all probability the best gourmet Crab and Corn Bisque you will ever serve. It's rich, it's delectable and it's amazingly simple to plan. 


1 half quart bump crabmeat 

1/2 container (1 stick) spread (don't substitute margarine) 

1-1/2 mugs finely hacked sweet onion 

4 tablespoons generally useful flour 

6 mugs new corn bits (see 'Formula Note 1' underneath) 

2 teaspoons salt 

1 teaspoon coarsely ground dark pepper 

1-1/2 quarts overwhelming cream 

3/4 container daintily cut green onions, white and green parts 

3-4 extra green onions, daintily cut for embellish 


Tenderly pick through the crabmeat to expel any bits of shell or ligament, being mindful so as not to separate pieces of crabmeat; put aside. Soften margarine in a 5-to 6-quart Dutch broiler over medium warmth. Include cleaved onion and saute until translucent (roughly 10 minutes). Rush in flour, at that point include corn pieces. Keep on cooking over medium warmth for 5 minutes, mixing often. Include salt and pepper, at that point blend in substantial cream and lower warm. Cover and cook over low warmth for 20 minutes, blending once in a while - don't bubble (see 'Formula Note 2' underneath). Mix in cut green onions, at that point delicately overlay in crabmeat, being mindful so as not to separate protuberances. Return bisque to a stew over low warmth, cover and cook for an extra 10 minutes; blend once. Extra flavoring might be included, if wanted, before serving. Enhancement with extra cut green onions and present with shellfish wafers or French bread. Yields 6 to 8 servings as a course. Stops perfectly. 

Formula Notes: 

(1) An equivalent measure of defrosted solidified corn or depleted canned corn might be substituted for new corn in this formula. 

(2) Do not enable bisque to go to a hard bubble amid arrangement to keep cream from isolating. 

©2005 Janice Faulk Duplantis