Corn Crab Bisque & Crab Soups

[Kitchen Witch]

Corn Crab Bisque
This is a restaurant recipe - you may want to cut it down.

Yield - 2 Gallons


1 LB MARGARINE
2 TBSP CHICKEN BASE
4 BUNCHES GREEN ONIONS (Chopped)
1 TSP CAYENNE PEPPER
1 TSP WHITE PEPPER
4 STALKS CELERY (Chopped)
1 OZ (VOL.) GRANULATED GARLIC
2 QUARTS HEAVY WHIPPING CREAM
2 QUARTS WHOLE MILK
2- 1/2 CUPS FLOUR
3 CUPS WHITE WINE
1/2 GAL CREAM CORN
1/2 GAL WHOLE KERNEL CORN
1 TSP YELLOW FOOD COLORING
1/2 TSP NUTMEG
Presentation Ingredients
2 LBS CRAB FINGERS
1/2 LB MARGARINE
DASH PAPRIKA


In a medium brazier and over low heat, slowly saute margarine, chicken base, green onions, peppers and celery until celery is soft. (This should take at least 30 minutes)

Add granulated garlic, wine and cream, simmer for 5 minutes. In a bowl whisk flour in milk, be sure that there are no lumps then slowly add to the bisque, simmer for 5 minutes. Add corn and nutmeg and simmer for an additional 15 minutes.

Plate Presentation
Gently heat crab fingers in margarine, ladle bisque in bowl. Arrange 6 fingers in a 12 oz bowl, and 3 fingers in a soup cup (6-oz cup). Garnish with a dash of paprika.



CAJUN CRAB SOUP


1/2 c. unsalted butter
1 onion, chopped
2 cloves garlic, minced
1/4 c. flour
2 c. clam juice
2 c. chicken broth
1 pkg. (10 oz.) frozen white corn
1 t. salt
1/2 t. white pepper
1/4 t. dried thyme
1/4 t. cayenne pepper
2 c. heavy cream
1 lb. lump crab meat, drained
4 green onions, chopped

Melt butter in large saucepan over medium heat. Saute onion and and garlic until onion is tender. Whisk in flour and cook 2 minutes.

Stir in clam juice and chicken broth, and bring to a boil. Mix in corn and seasonings. Reduce heat and simmer 15 minutes.

Stir in cream, crab meat and green onions. Heat through but do not boil once the cream has been added.



LOUISIANA CORN AND CRAB BISQUE


2 tablespoons unsalted butter
1 cup chopped onions
One-half cup chopped green bell peppers
One-half cup chopped celery
One-fourth cup chopped red bell peppers
1 tablespoon minced garlic
2 cups chicken broth
One-half cup dry white wine
Three-fourths teaspoon dried thyme
One-half cup blond roux (1/4 cup vegetable oil and 1/4 cup flour)
Three and one-half cups heavy whipping cream
1 cup cooked corn
1 teaspoon salt
1 teaspoon hot sauce
1 pound jumbo lump crabmeat, picked over for shells and cartilage
1 tablespoon chopped parsley
1 tablespoon chopped green onions
16 crab claws (optional)


Heat the butter over low to medium heat in a 4-quart saucepan. Add the onions, green bell peppers, celery, red bell peppers, and garlic, and cook, stirring, for 1 minute. Add the chicken broth, white wine and thyme. Bring to boil.

In a small bowl, make a blond roux by combining the oil and flour, and stirring to form a smooth paste. Add the roux to the saucepan and whisk until the mixture begins to thicken. Add the cream, whisk to blend, then reduce the heat to a simmer and continue to cook until the mixture thickens. Add the salt, hot sauce, and corn. Simmer for 5 minutes.

Very gently, stir in the crabmeat, parsley and green onions. Simmer until heated through. Divide the bisque in equal portions into four soups bowls. Garnish with the crab claws if you wish.

Makes 4 servings



CRAB SOUP


1 tablespoon minced onion
2 tablespoons butter or margarine
2 tablespoons flour
2 cups chicken broth
2 cups half-and-half
1 pound Alaska dungeness crab meat, thawed if necessary
Salt
Chopped parsley

Saute onion in butter. Add flour; cook and stir 1 minute. Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes. Break crab into chunks; add to broth. Salt to taste. Heat thoroughly. Garnish with parsley.



Crab Soup


1/2 cup butter
1/3 cup all-purpose flour
1 teaspoon Old Bay Seasoning
1 tablespoon Worcestershire sauce
1 (14.5 ounce) can chicken broth
1 cup dry white wine
1 cup half-and-half cream
1 (2.5 ounce) package country style gravy mix
8 ounces crabmeat
4 drops hot sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper


Melt butter in a large saucepan over low heat. Stir in flour all at once, and cook until bubbly. Stir in Old Bay seasoning and Worcestershire sauce. Gradually stir in chicken broth, wine, and half-and-half.

Prepare gravy according to package directions, and stir into soup. Thin with more half-and-half if necessary. Simmer 10 minutes, stirring occasionally.

Stir in crabmeat, and season with hot sauce, salt, and pepper. Simmer 2 minutes, or until heated through.