Ingredients
- corn and crab Meat Bisque shopping list
- Prepared by: Tony Chachere shopping list
- INGREDIENTS: shopping list
- 4 tablespoons butter shopping list
- 1 pound lump crab meat shopping list
- 3 tablespoons all-purpose flour shopping list
- ½ pound shredded swiss cheese shopping list
- 1 large onion, finely chopped shopping list
- tablespoon chopped parsley shopping list
- 1 (15 oz.) can cream style corn shopping list
- 1 tablespoon chopped green onion shopping list
- 1 (10 ¾ oz.) can cream of potato shopping list
- 1 tablespoon dry sherry or a good white wine shopping list
- soup Tony’s creole seasoning shopping list
- 1 quart Half and Half shopping list
- ½ teaspoon mace shopping list
- 2 tablespoons minced garlic shopping list
How to make it
- In a 3 quart pot, melt butter and add flour to make a blond roux. Sauté onions until tender; add corn, soup, Half and Half, mace and crab meat. Bring to a boil, and then reduce heat. Add cheese, parsley, green onions, and sherry. Season with Tony’s Creole Seasoning. Remove from heat and serve. Yields 12 servings.
- The recipe by twill10:
- This would be a good recipe for using a Bechamel Sauce and some good fish Fumet (fish Stock)and deleting the canned soup. I have made a recipe similar for years and always get asked for the recipe.. I leave out the onions ,mace and garlic in mine and I use the bechamel and then you don't need to make the blond roux (flour and butter) and the last thing I drop is the cheese. Sorry, I completely gave you a whole other recipe, but it works!
The Rating
Reviewed by 6 people-
Thanks! good recipes!
goodeat
in Benton loved it
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~HELLO~
Indeed~ this recipe is a 'Cajun Classic'~
The "5"FORK!!!!! Variety!
I believe the 'secret' ingredient
is the 'Mace'~ When I lived and cooked
in New Orleans, so many times the recipes
that were shared with me by m...more
mjcmcook
in Beach City loved it
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Really good!! nice work!! high 5!
cuzpat
in Sikeston loved it
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