Crab and Corn Bisque
4 ears fresh corn, husked, kernals cut off the cob and cobs cut in half and reserved
2 1/2 pounds whole Dungeness crab, rinsed, cleaned and chopped into 4 pieces
1 tbsp dried thyme
1 large onion, coarsely chopped
6 celery stalks, coarsely chopped
1 small head of garlic, peeled and cloves coarsely chopped
1 red bell pepper, coarsely chopped
2 tsp Zatarains Creole Seasoning
1/4 cup pickling spices
1 1/2 sticks butter
3/4 cup flour
1 cup heavy cream
1 tbsp chopped fresh thyme
1 pound lump crabmeat (can be bought at Costco or Trader Joes)
1/4 cup green onions, white parts only thinly sliced
Salt and Fresh Pepper
For Crab Stock
In a large pot, add the corn cobs, Dungeness crab pieces, dried thyme
1/2 of the onion, 1/2 of the celery, 1/2 of the garlic, bell pepper, Zatarains, pickling spices and 3 quarts (12 cups) water. Bring to a boil, reduce heat and simmer uncovered for 1 hour. Strain stock through a fine seive, set aside and discard the rest.
Melt butter in a large pot over medium heat. Add remaining onion, celery and garlic and cook for about 8 minutes, making sure not to brown it. Add flour, a little at a time, stirring until well combined. Stir the crab stock, 1 quart at a time, into the pot, combining well before adding more. Using a hand mixer, puree the crab stock mixture in the pot. If you don't have a hand mixer, in batches, pour the crab stock mixture into a blender and puree until smooth. Once smooth, bring the crab stock mixture up to a boil in the pot and simmer for another 10-20 minutes, depending on what consistency you want. You'll want to skim away the foam that rise to the top of the soup regularly. Add the corn kernals, cream, fresh thyme, salt and pepper. Stir in the crab meat. Heat bisque another few minutes. Ladle into bowls and top with green onions.
Serves 8 starter servings or 4 main courses.
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