CORN AND "SHE CRAB" BISQUE
This is my take on Corn and Crab bisque but with the authentic "She Crab" Soup recipe which originated in Charleston, South Carolina. The star of this dish, besides the crab meat, is the crab roe, so don't leave it out. It's amazing! Crab roe can be saved from boiled female crabs and stored in the freezer until ready to use.
Provided by Donna Graffagnino
Categories Seafood
Time 1h45m
Number Of Ingredients 22
Steps:
- 1. Fry bacon, drain on paper towel and crumble, then set aside. Add butter to bacon grease, then add leeks or green onions, celery, onion, garlic, and bell pepper. Saute until onions get translucent.
- 2. Reduce heat to medium-low and as you begin to whisk in the flour, if you see that more fat is needed add a little more butter. Stir oftn to keep from burning and cook for about 5 minutes. Stir in tomato paste, oregano and worcestershire; cook another 5 minutes, stirring often.
- 3. Stir in shrimp and/or chicken stock (4 cups total), crab roe, 1/4 C sherry, salt & pepper, creamed corn, whole kernel corn and bring to a low boil and cook for 30 minutes.
- 4. Reduce heat to low and add crab meat, remaining sherry, and cream. DON'T BOIL. Just before serving, temper the yolks with 2 cups of soup, whisking constantly to keep from cooking the yolks, then add yolks back to the soup. Stir well. Stir in green onion tops and simmer for 10 minutes. Taste for seasoning and adjust as needed.
- 5. This bisque freezes well. *NOTE: Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. Crawfish tails can be substituted for the crab meat.
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Titus Menyah
[email protected]This is my go-to recipe for corn and crab bisque. It's always a hit!
Handsome Boy
[email protected]This soup is so easy to make, and it's always a crowd-pleaser.
Sizwe Khutsoane
[email protected]I love the creamy texture of this soup.
Okas Shedrack
[email protected]This soup is perfect for a cold winter day.
Arjun Raj
[email protected]I'm allergic to crab, so I made this soup with shrimp instead. It was still very good!
Wyatt Laxton
[email protected]I had some trouble finding fresh crab, so I used canned crab instead. The soup still turned out great!
sujon Shafi
[email protected]This soup was a bit too rich for my taste, but I think that's just a personal preference. The flavors were all there, and I can see why people love this soup.
Faiyaz Khan
[email protected]I'm not a huge fan of corn soup, but this recipe changed my mind. The addition of crab and Old Bay seasoning really made this soup special.
sandeepa lahiru2003
[email protected]This soup was easy to make and so flavorful. I used fresh corn and crab, and the soup was even better than I expected.
Parg Kumar
[email protected]I made this soup for a party and it was a hit! Everyone loved it. I especially liked the addition of Old Bay seasoning, which gave the soup a nice kick.
Clams Enimose
[email protected]This soup was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The flavors were rich and creamy, and the corn and crab were perfectly cooked. I will definitely be making this soup again and again.