RecipeFrom A Past Edition Of
The New Orleans Menu Daily
By Tom Fitzmorris
Crabmeat and Corn Bisque

Crabmeat and corn bisque is a big hit anywhere it's served. This is my own version, distilled from recipes learned at Commander's Palace, Vincent's, Dakota, and a few other places. It's rich.

The recipe begins with instructions for making crab stock. If you already have it (or shrimp or crawfish or lobster) stock, just plunge ahead. This recipe can also be made with a similar amount of crawfish tails when they're in season.
  • 6-8 gumbo crabs or picked crab shells
  • 1 onion, cut into chunks
  • 2 ribs celery, cut into chunks
  • 1 bay leaf
  • 1/2 tsp. thyme
  • 1/2 tsp. black peppercorns
  • 1 stick butter
  • 4 Tbs. flour
  • 2 garlic cloves, chopped
  • 1/3 cup white vermouth
  • 2 ears fresh corn, stripped from the cobs
  • 1 cup chopped green onion tops
  • 1 pint heavy whipping cream
  • 1/2 tsp. salt
  • 1/4 tsp. Tabasco
  • 1/2 lb. lump crabmeat, carefully picked
1. Put the crabs or the shells into a large heavy saucepan over high heat, and cook them until the edges of the shells brown a little.

2. Add two quarts of water, the onion, celery, bay leaf, thyme, and peppercorns. Bring to a boil, then lower to a simmer. Hold at a simmer for 30 minutes.

3. Strain the stock and discard all the solids. Return the stock to a boil and reduce to two cups of liquid. You can make this ahead and freeze it. (You can also make and freeze more than this quantity for use in other recipes.)

4. Make a blond roux with the butter and the flour. Add the garlic and sauté until fragrant--about a minute. Add the vermouth and let it come to a boil while stirring it into the roux. After another minute, add the crab stock and bring to a simmer.

5. Simmer about 15 minutes, stirring occasionally. Add corn and simmer five more minutes. Add cream, green onions, salt, and Tabasco. Stir until smooth and bring back up to a simmer.

6. Add crabmeat and gently blend in, so as not to break the lumps. Check seasoning and serve hot.

Serves four to six.
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© 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com