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  • Writer's pictureTommy Centola

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.

Serves 10-12


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