Blue Crab & Corn Bisque
1 lb Louisiana Lump Crabmeat
2 Tbsp butter
1 c onion, chopped
½ c bell pepper, chopped
½ c celery, chopped
¼ c red bell pepper, chopped
2 c seafood or chicken stock
½ c dry white wine
½ tsp thyme
¼ cup vegetable oil
¼ cup all-purpose flour
3 ½ c heavy cream
1 tsp salt
1 Tbsp hot sauce
1 c whole corn kernels
1 Tbsp parsley, chopped
1 Tbsp green onion, cut on bias
Optional: Fried soft shell or Stuffed crabs for serving.
Pick through crab meat for any shells and set aside.
Using oil and flour make a blonde roux.
Melt butter and sauté Trinity vegetables. Add stock & garlic and bring to a boil.
Slowly whisk in cream in a steady stream.
Add salt, hot sauce, white pepper and corn and simmer for another 5 minutes.
Add crabmeat, parsley and green onion. Simmer for another 5 minutes in medium heat.
Serve garnished with soft shell crab or stuffed crab.