Title: Crab and Corn Bisque
Categories: Seafood
Yield: 12 Servings

---------------------------------CRAB STOCK---------------------------------
6 md Hard shell crabs
1 1/2 qt Water
2 md Yellow onions; quarter
6 Ribs celery; coarsely
-chopped
1 1/2 tb Liquid crab boil

---------------------------------CORN STOCK---------------------------------
1 1/2 c Green onions; chopped
4 oz Butter
1 lb Lump crabmeat
1 c Heavy cream
2 tb Flour
1 pn Thyme
1 ts Powdered garlic
Salt & cayenne pepper to
-taste
2 cn (12-oz) corn

Put all Crab Stock ingredients in heavy saucepan; bring to a rolling boil.
Reduce heat to simmer; cook for 3 hours. Add water when necessary to keep
at one (1) quart. To make Corn Stock: In a 3 quart saucepan, saut‚ onions
in butter until wilted. Add flour and seasonings; cook until flour begins
to stick to the pan. Add crab stock and simmer for 15 minutes. Add corn;
simmer an additional 15 minutes. Pour cream into pan and stir. Remove from
heat. Let stand for one half hour. Reheat to serve.

COMMANDER'S PALACE

WASHINGTON AVE & COLISEUM ST

NEW ORLEANS, LA

From . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.