Continuing our culinary tour of the Gulf Coast, we move from cake to crab, crab bisque that is. Executive Chef Ed Hahn with Paul's Pastry Shop and the Mardi Gras Cafe in Picayune, Mississippi told Tonia's Kitchen about his semi-secret recipe for rich creamy crab bisque. Ed told Tonia that he emphasizes local ingredients, as in local blue crab, local spices and lots of dairy! He combines crab stock, which brings out that wonderful crab flavor, with heavy cream, half and half and milk! The result is an unparalleled rich taste treat that'll warm you up on a cold winter's night. Find out more at www.paulspastry.com
Crab Stock
- 2 quarts water
- 6 crabs
- 4 bay leaves
- 1 Tblsp Old Bay seasoning
- 1 onion quartered
- 1/2 celery, halved
- 1 garlic head cut in half to expose the cloves
- 1 lemon, halved
Bring to a boil for 25 minutes, then strain & reserve the liquid. Clean and pick the crabmeat out of the crabs and reserve for the soup.
Corn 'n' Crab Bisque
- 1 1/2 LB butter
- 1 whole celery, chopped medium
- 2 colossal onions, chopped medium
- 2 green bell peppers, chopped medium
- 3 red bell peppers, chopped medium
- 3 Tblsp chopped garlic
- 6 ears of corn-cleaned and cut off the cob
- 1 Lb crabmeat
- 10 bay leaves
- 1 Tbls Tony's Creole
- 1 Tbls Garlic Powder
- 3 Tbls Old Bay seasoning
- 1/4 Tsp cayenne
Saute all of these ingredients together until tender, about 25 minutes. Next add 1 1/2 cups all purpose flour and stir until blended. Pour in reserve crab stock. Let cook until thickened, about 3 minutes and then add 1/2 gallon of milk and 1 qt of half and half. Cook until thickened, about 10 minutes, then turn to simmer for about 15 minutes. Add the cleaned and picked crabmeat, stir, and then adjust spices to taste.
