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Crab and Corn Bisque Recipe

Crab and Corn Bisque Recipe

Some of you may have noticed that I haven’t been publishing here as often lately. Don’t worry, I’m still here. I’ve just got so many projects on my plate these days that this blog has started to take a backseat, in a manner of speaking. I’ve still been cooking and have no plans to abandon this space, but over time, you’ll see less of me. I plan to still publish a few times per month, pretty consistent with where I’ve been recently.

So what HAVE I been up to in lieu of being here? Well, I’ll fill you in. I forget that some of you only know me through this blog. By now, surely you all know that I’ve written and published a book with my husband Jeremy. We’re in the throes of the promotional phase at this point so it’s been really interesting to participate in all different types of events. I’ve also been working very hard on my personal blog as well as the travel blog Culture Curious that Jeremy and I started late last year but are only now finding the time to update regularly. To round out all of this, I’ve also been doing some freelance writing for a few outlets as well as freelance transcription work for a local oral historian here in New Orleans. My work has been varied and interesting, just how I like it.

Crab and Corn Bisque Recipe

There was a point in my life at which I thought that this blog was ultimately what I wanted to do with my life. I realized about a year ago that that simply wasn’t the case. My interests have shifted more toward writing and personal development. Sure, I still love to cook and do it often, but it’s just not my calling to bring recipes here to you multiple times a week like I used to. I’m still working on keeping what I publish here culturally relevant and interesting. And of course, delicious!

… Which brings me to today’s post. I created this recipe as a modified version of my oyster and artichoke soup recipe from earlier this year. I’ve made some tweaks, adjustments and substitutions and voilà – a crab and corn bisque recipe! Blue crabs are the predominant crab variety found in the Gulf waters in and around Louisiana. They’re available pretty much year-round, though prices do vary base on the season. The crabs I used for this dish were gifted to me basically fourth hand – true story! My brother attended a party where the hosts boiled an insane number of crabs. Having a large number of leftovers, the host gave my brother a garbage bag of them (probably eight dozen). My brother, not really knowing what to do with so many crabs, gave them to my dad. My dad, knowing I love crabs and could put them to good use, passed on some of them to me.

Crab and Corn Bisque Recipe

Oh and put them to good use I did! This crab and corn bisque is my favorite preparation for leftover crabs. Best part – this whole big pot of bisque only took only one cup of crabmeat. Surprisingly, that was a great amount of crab in the bisque. I’d only grabbed 15 crabs from my dad’s fridge, not quite realizing how “skinny” the crabs were (In Cajun terms, “skinny” crabs mean they don’t have much meat on them). I was concerned when I started cleaning them that I wouldn’t have enough meat for a robust bisque. Thankfully, I was wrong and one cup of crabmeat made for a perfectly crabby pot of soup. Also, since any type of crabmeat you’d likely get at the store is insanely expensive (no really, it is!), it’s nice to know that one cup does the trick. When I did my stuffed flounder recipe, I used one cup of crabmeat, and I paid almost $25 for that amount. I wouldn’t normally do that, but since I got the flounder for free, I was like “why not?”

Overall, this recipe is quite easy to prepare so I won’t even go into the details of it. At one hour total of prep and cook time, it really does make a quick but hearty and satisfying meal. One note – if you don’t eat all of this within the first day or two of cooking, freeze it. It freezes and defrosts/reheats marvelously. It won’t last long in the fridge so freezing is your best bet on making the most of this delectable dish.

Crab and Corn Bisque Recipe

What about you? Are you a crab lover? Or do your crustacean affections lie elsewhere? Dish it all out in the comments! I’m dying to know! 🙂

Yield: 6-8 bowls

Crab and Corn Bisque

This crab and corn bisque recipe features fresh blue crabs, sweet white corn, parmesan cheese, and a creamy, rich soup base. Just try to resist it!

Ingredients:

  • 1/2 cup unsalted butter (2 sticks)
  • 2 cups onions, chopped (1 large onion)
  • 1 cup celery, chopped (3 celery ribs)
  • 1 cup chopped green onions, tops and bottoms mixed
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons roughly chopped garlic
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1-16 ounce bag of frozen white corn nibs
  • 1 pint half and half
  • 1 cup grated parmesan cheese
  • 1 cup crabmeat, preferably backfin
  • 1/2 cup thinly sliced green onion tops

Method:

  1. In soup pot, melt the butter over medium high heat.
  2. Add the onions, celery, green onions, kosher salt, and cayenne pepper. Cook until the onions are wilted and shiny, about 8 minutes.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Add the flour and stir thoroughly to combine. Once the flour is stirred in, add the chicken stock. Stir well to ensure it's thoroughly mixed and that nothing is sticking to the bottom of the pot.
  5. Briefly remove the pot from the stove and puree the mixture with an immersion blender. Try to get the bisque as smooth as possible.
  6. Return the pot to the stove and keep the flame at medium-high heat. Add the corn and the half and half, and stir well.
  7. Slowly bring the soup to a boil and then reduce to a simmer until mixture is heated through and thickened a bit. Total cook time here should be about 20 minutes.
  8. Add the parmesan cheese, crabmeat, and half cup green onion tops. Serve hot.

Note: If you don’t eat all of this within the first day or two of cooking, freeze it. It freezes and defrosts/reheats marvelously. It won’t last long in the fridge so freezing is your best bet on making the most of this delectable dish.

Prep:20 min

Cook:40 min

Total:1 hour

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