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Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

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Recipe
Corn And Crab Bisque

Corn And Crab Bisque

  • Yield: 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup minced onions
  • 1 cup uncooked sweet corn from the cob
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 2 tablespoons minced celery
  • Essence
  • 1 cup crab stock or fish stock
  • 3 bay leaves
  • Salt and pepper
  • 2 cups milk
  • 2 cups heavy cream
  • 1 teaspoon liquid crab boil
  • 3 tablespoons blond roux
  • 1/2 lb lump crab meat, picked over for shells and cartilage
  • 1/4 cup chopped green onions
  • 1/2 teaspoon Worcestershire sauce
  • Chives for garnish

Directions

  • In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic and celery, and sauté for 1 minute. Season with Essence. Add the stock and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream and crab boil. Bring back to a boil, reduce to a simmer. Simmer for 5 to 7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions and Worcestershire, and simmer for 6 to 8 minutes. Re-season if needed. Ladle into a shallow bowl, avoiding bay leaves, and garnish with chives.