Recipe - Crab And Corn Bisque

CRAB STOCK
6 md Hard shell crabs
1 One half qt Water
2 md Yellow onions; quarter
6 Ribs celery; coarsely
chopped
1 One half tablespoon Liquid crab boil

CORN STOCK
1 One half cup Green onions; chopped
4 ounce Butter
1 pound Lump crabmeat
1 cup Heavy cream
2 tablespoon Flour
1 pn Thyme
1 teaspoon Powdered garlic
Salt & cayenne pepper to
taste
2 cn (12oz) corn

Put all Crab Stock ingredients in heavy saucepan; bring to a rolling boil.
Reduce heat to simmer; cook for 3 hours. Add water when necessary to keep
at one (1) quart. To make Corn Stock: In a 3 quart saucepan, saut‚ onions
in butter until wilted. Add flour and seasonings; cook until flour begins
to stick to the pan. Add crab stock and simmer for 15 minutes. Add corn;
simmer an additional 15 minutes. Pour cream into pan and stir. Remove from
heat. Let stand for one half hour. Reheat to serve.

COMMANDER'S PALACE

WASHINGTON AVE & COLISEUM ST

NEW ORLEANS, LA

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.