- 3 tablespoons Roux
- 1 tablespoon olive oil
- 1/2 cup minced onions
- 1 cup uncooked corn, scraped from about 2 ears
- 1 tablespoon minced garlic
- 2 tablespoons minced celery
- 1 cup Crab Stock or
- Fish Stock
- 2 teaspoons salt
- 1/4 teaspoon white pepper
- 3 bay leaves
- 3 cups milk
- 1 cup heavy cream
- 1 teaspoon liquid crab boil
- 1/2 pound (about 1 cup) lump crabmeat, picked over for shells and cartilage
- 1/4 cup chopped green onions
- 1/2 teaspoon Worcestershire sauce
- Prepare the Roux, set aside 3 tablespoons, and refrigerate the rest for future use.
- Heat the oil in a large pot over high heat. When the oil is hot, add the onions and corn and sautÈ for 1 minute. Stir in the garlic and celery and sautÈ for 30 seconds. Add the stock, salt, pepper, and bay leaves and bring to a boil.
- Stir in the milk, cream, and crab boil. Bring back to a boil, reduce the heat, and simmer for 5 to 7 minutes, stirring occasionally.
- Whisk in the Roux 1 tablespoon at a time until thoroughly incorporated into the soup. Reduce the heat to low and continue to cook, whisking until the mixture thickens.
- Stir in the crabmeat, green onions, and Worcestershire and simmer for 6 to 8 minutes
- To serve, ladle 1 generous cup of the bisque into each of 6 soup plates.
- Note: Liquid crab boil can be purchased at many specialty food stores.
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