Corn and Crab Meat Bisque
Prepared by: Tony Chachere

Back to Dave's Favorite Recipes

INGREDIENTS:

4 tablespoons butter
1 pound lump crab meat
3 tablespoons all-purpose flour
½ pound shredded Swiss cheese
1 large onion, finely chopped
tablespoon chopped parsley
1 (15 oz.) can cream style corn
1 tablespoon chopped green onion
1 (10 ¾ oz.) can cream of potato
1 tablespoon dry sherry
soup Tony’s Creole Seasoning
1 quart Half and Half
½ teaspoon mace (or nutmeg)
2 tablespoons minced garlic

In a 3 quart pot;

1) melt butter and add flour to make a blond roux.

2) Sauté onions until tender;

3) Add corn, soup, Half and Half, mace and crab meat.

4) Bring to a boil, and then reduce heat.

5) Add cheese, parsley, green onions, and sherry.

6) Season with Tony’s Creole Seasoning.

Remove from heat and serve. Yields 12 servings