Ingredients

The following ingredients have 6 Servings
  • 4 Tbsp unsalted butter
  • 1/2 cup chopped onion
  • 4 cloves garlic (chopped)
  • 1 bay leaf
  • 3/4 tsp cayenne pepper
  • 2 tsp creole or cajun seasoning
  • 1 tsp ground black pepper
  • 32 oz seafood stock
  • 2 ears fresh corn (cut off the cob)
  • 3 Tbsp all-purpose flour
  • 1 cup half-and-half (divided)
  • 1/4 cup white wine
  • 1 lb fresh lump crab meat (picked over for shells)
  • 1/2 tsp kosher salt (or to taste)
  • parsley (optional, chopped for garnish)

Instruction

  • Add the butter to a large Dutch oven over medium heat. When the butter has melted, add the onions and cook for about 5 minutes or until the onions become translucent and tender.
  • Add the garlic, bay leaf, cayenne, creole or cajun seasoning, and black pepper. Cook and stir until you can smell the garlic, which should take about 30 seconds to one minute.
  • Add the seafood stock. Bring to a boil and add the corn. Reduce the heat to low and cook for 15 minutes.
  • Add the flour to 1/2 cup of the half-and-half and stir with a fork until the mixture is smooth with no lumps. Then, add to the bisque mixture. Add the remaining 1/2 cup of half-and-half and 1/4 cup of white wine. Increase the heat to medium. Stir continuously until the bisque begins to get thick and creamy. This should take about three to four minutes.
  • Reduce the heat again to low and add the crabmeat. Stir gently and try to avoid breaking up the delicate lumps of crab. Cook for three minutes or until the bisque is hot.
  • Taste and add 1/2 teaspoon of kosher salt, if needed. Optional, garnish with parsley, Serve immediately.