Crab and Corn Bisque from John Besh
Updated: Jan 3, 2020
For some reason, this recipe did not post. So here it is again.
2 Tablespoons olive Oil
1 pound Gumbo Crabs
1 Onion, chopped
1 Celery Stalk, chopped
3 Garlic Cloves
1 1/2 cups Heavy Cream
1 fresh Thyme Sprig
1 whole Bay Leaf
1 cup raw Rice
1 tablespoon Tomato Paste
2 tablespoons Unsalted Butter
4 ears Fresh Corn
1 pound Jumbo Lump Crab Meat, picked clean of shells
Kosheror Sea Salt to taste
Fresh Ground Black Pepper to taste
Tabasco Sauce to taste
With a serrated knife, remove the corn kernels from the cob and set aside.
Place the corn cobs in a pot of water, to cover. Over medium heat, bring the corn stock to a simmer. When the stock has simmered for 1 hour, remove the cobs from the stock and discard them. Reserve the stock.
Heat the olive oil in a large pot over medium heat for 2 minutes. Add the crabs to the oil and sauté them for another 10 minutes. Then add the onion, garlic and celery and sweat them together for an additional 5 minutes. Add the tomato patse at this point and sauté for 2 minutes more.
Add the stock and bring it to a boil. Add the rice, bay leaf, thyme, and heavy cream. Allow the mixture to simmer for 30 minutes. Puree the soup in the blender and strain with a fine-mesh sieve. Sate the corn and crab meat in the butter until hot and add it to the soup.
Season with salt, pepper and Tabasco.