Time 50m Yield 8 Number Of Ingredients 18 Steps:
Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside. Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
Yield servings Number Of Ingredients 13 Steps:
Melt the butter in a pan. Add the corn, onion, celery, bell pepper and garlic, and sauté until tender. Whisk in the flour to make a white roux. Do not brown. Strain the stock through a fine mesh strainer. Slowly add the stock to the roux, then reduce heat and let simmer for 30 minutes. Add heavy cream, green onion and parsley. Cook for 3 more minutes, then gently fold in crabmeat. Be careful to not break up the large chunks of crabmeat. Season with salt and pepper to taste.
Time 1h5m Yield 6 servings Number Of Ingredients 12 Steps:
Melt the butter over medium heat in a large heavy pot. Add the corn flour and onions and cook, stirring, until lightly browned and smelling of toasted nuts, about 4 minutes. Stir in the sugar, garlic powder, onion powder and black pepper. Immediately add the cream, corn and 4 quarts of water. Let simmer over medium heat, stirring occasionally, until thickened and the corn is cooked and tender, about 40 minutes. Taking care, blend the bisque in batches until smooth. Add the salt and pepper to taste. To serve, divide the crabmeat among 6 bowls and top with the hot bisque (which will lightly cook the crab). Garnish with the green onions.
Time 45m Yield 8 Number Of Ingredients 13 Steps:
Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low. Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside. In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture. Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.
Time 45m Yield 4 servings Number Of Ingredients 26 Steps:
In a large sauce pot, heat the olive oil. When the oil is smoking hot, add the onions, corn, shallots, garlic, celery and saute for 1 minute. Season with Essence. Add the stock, and bay leaves. Season with salt and pepper. Bring the mixture to a boil. Whisk in the milk, cream, and crab boil.Bring back to a boil, reduce to a simmer. Simmer for 5-7 minutes. Whisk in the roux, 1 tablespoon at a time. Reduce the heat to low and continue to cook, whisking until the mixture thickens. Stir in the crab meat, green onions, and Worcestershire and simmer for 6-8 minutes. Reseason if needed. Ladle into a shallow bowl and garnish with chives. Combine all ingredients thoroughly.
Time 1h15m Yield 4 serving(s) Number Of Ingredients 19 Steps:
In large heavy saucepan heat butter over medium heat. Add onion, celery, all of the chopped peppers and garlic. Cook for 5 minutes. Combine 1/4 cup oil and 1/4 flour in small saucepan and cook over medium heat for approximately 3 minutes (do not brown) and remove from heat. Add chicken broth, white wine and thyme to vegetable mixture and bring to a boil. Quckly whisk in blond roux (reserved oil and flour mixture) to vegetable mixture. Whisk in heavy cream, reduce heat and simmer until cream is blended and beginning to thicken. Add salt, white pepper, cayenne pepper, hot sauce and corn. Simmer 5 minutes. Add lump crabment, parsley and green onions, being very careful not to break up crabmeat. Simmer over low heat until heated through, about 5 minutes.
Time 30m Yield 10 servings. Number Of Ingredients 14 Steps:
In a large saucepan, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard the bay leaves. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Time 40m Yield 6 serving(s) Number Of Ingredients 14 Steps:
In a saute pan, make the blonde roux first. Melt butter on low-medium heat, then add flour and wisk continuosly for about 10 minutes until it starts to turn light blonde color and smells a little ’nutty’. Time may vary; it’s more about the color and smell. Add roux in a cold stock pot to stop the cooking, and add cold chicken stock and corn. Bring to a boil, stirring occasionally. Reduce to simmer, add fresh garlic and garlic flakes, thyme, and rosemary (if desired). Simmer for 10-12 minutes. Add cream, crab, cajun seasoning, crab boil seasoning. Simmer another 10 minutes. Add half the green onion, and half the parsley, mix and serve. Garnish with remaining green onion and parsley. Optional: can add gouda, cheddar, or blue cheese for little kick!
