Corn and Crab Bisque

Ingredients:

• ¼ C peanut oil
• ¼ C flour
• 2 oz unsalted butter
• ¼ large yellow onion, chopped
• ¼ red bell pepper, chopped
• ¼ green bell pepper, chopped
• 1 rib celery, chopped
• 1 tbs garlic, minced
• 2 C shrimp stock
• ½ C dry white wine
• 1½ tsp fresh thyme (½ tsp dried)
• 3½ C heavy whipping cream
• 1 tbs salt
• 1 tsp hot sauce
• 1 lb lump crabmeat
• 8 oz fresh cooked corn (with ½C stock)
• 3 tbs parsley, chopped
• 3 tbs green onions, chopped
• 16 jumbo crab claws (OPTIONAL)

In a black iron pot, make a light brown roux with the flour and peanut oil. When the roux has reached the proper color and texture, remove from heat and set aside.

Heat butter in 4-qt sauce pan and saute the onion, bell peppers, celery, and garlic for 1 minute. Add shrimp stock, white wine, and thyme and bring to boil. Add roux and whip the mixture to thicken. Add whipping cream and lower the heat to simmer while whipping. Add salt, hot sauce, corn and corn stock. Simmer 3-4 minutes. Divide into 4 large bowls and garnish with parsley, green onions, and crab claws.

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Michael Fritsche
mbf@fritsche.org

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