Submitted by Kenneth C Breaux Bridge, LA
on Saturday, May 25, 2002
MacGourmet users, drag image to your MacGourmet recipe box.
Makes:
10 servings
Prep Time:
20 minutes
Cook Time:
35 minutes
Ready In:
55 minutes
A rich but wonderful tasting crab bisque for special guest main meal or appetizer. A good friend Kenneth from Breaux Bridge, LA gave me this recipe many many years ago.
Ingredients
1 stick butter (8 tablespoons)
1 small white onion chopped fine
2 packages 10 oz frozen cream corn
1 pint half and half
1 pint milk
1 pound white crabmeat
1 tbsp cornstarch
1/2 tsp salt
1/2 tsp white pepper
Directions
Thaw frozen cream corn. In a heavy saucepan, sauté onion in small amount of butter. Add the rest of the butter and melt; Add the rest of the ingredients.
Bring to a boil and then lower heat and simmer for 30 minutes stirring occasionally to prevent scorching. If scorching does occur, lower the heat. If you can get 2 or 3 day old round bread, dig out a cavity and pour the bisque in. You will have a meal fit for a king. This can also be served as an appetizer.
