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Season 1 · Ep. 1 · NOLA Food Critics with Ian McNulty
Crab and Corn Bisque
A rich, velvety bisque packed with fresh Gulf crab, sweet summer corn, and a touch of Emeril's Essence. Pure New Orleans comfort.
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup corn kernels (about 2 ears)
- ½ cup minced onions
- ¼ cup minced red bell pepper
- ¼ cup finely diced green bell pepper
- 2 tablespoons minced celery
- 1 tablespoon minced garlic
- 1½ cups crab, shrimp, or fish stock
- 2 teaspoons salt, or to taste
- ¼ teaspoon white pepper
- 3 bay leaves
- 3 cups milk
- 1 cup heavy cream
- 1 teaspoon liquid crab boil
- ½ pound lump crabmeat, picked over
- ¼ cup chopped green onions
- ½ teaspoon Worcestershire sauce
Method
- Melt the butter in a large saucepan over medium-high heat. Add the flour and cook, stirring constantly, for 2 minutes until golden.
- Add the corn, onions, red and green peppers, celery and garlic and sauté for 3 to 4 minutes, until vegetables are soft.
- Whisk in the stock, 1 teaspoon of the salt, pepper, and bay leaves. Stir in the milk, cream, and crab boil.
- Bring to a boil, reduce heat, and simmer until broth is slightly thickened and flavors have come together, 20 to 25 minutes.
- Remove from heat. Stir in the crabmeat, green onions, Worcestershire sauce, and remaining salt to taste. Serve in warmed bowls.
Chef's NoteLiquid crab boil can be found at many specialty food stores and is what gives this bisque its unmistakable New Orleans character. Recipe courtesy Chef Emeril Lagasse, all rights reserved.