Purple Parrot Corn and Crab Bisque

austin — Mon, 27 Jul 2009 19:45:50 +0000

Ingredients:
1/2 tsp Clarified Butter (page xxx)
1/3 cup yellow onion, medium diced
1/4 cup green bell peppers, medium diced
1/4 cup celery, medium diced
1 tsp garlic, minced
1 1/2 tsp basil, dried
1 tsp white pepper
1/4 tsp cayenne pepper
1/2 tsp thyme
1 1/2 qts Chicken Stock (page xxx) or low sodium chicken broth
1/4 cup white wine 1 Tbl brandy
2 tsp Worcestershire
2 tsp Crescent City Grill Cayenne and Garlic Sauce
3 cups fresh corn kernals, scraped with pulp
(or 2 cans whole kernal corn, drained)
1/2 cup margarine
1/2 cup flour
3 cups heavy cream
1 cup Half-n-Half
1 Tbl Crescent City Grill Creole Seasoning
2 lbs jumbo lump Crabmeat, picked of all shell

In an 8-quart saucepan, sweat onion, bell pepper, and celery in clarified butter over medium heat until soft. Add garlic, basil, pepper, cayenne, and thyme. Stir well, making sure that spices are incorporated. Add stock, wine, brandy, Worcestershire, and Cayenne and Garlic Sauce. Cook on high heat 7-10 minutes, then reduce heat to medium. While stock is boiling, make a light peanut butter-colored roux with the margarine and flour. Add the roux to the hot stock and stir thoroughly. Add heavy cream, Half-n-Half, Creole Seasoning, and crabmeat. Serve hot and garnish with freshly chopped parsley.

Yield: 1 gallon

Crabmeat Holleman

austin — Mon, 27 Jul 2009 19:44:42 +0000

Ingredients:
1/2 cup Hellman’s Mayonnaise
2 egg yolks
1 teaspoon Worcestershire
1 teaspoon Crescent City Grill Cayenne and Garlic Sauce
1 tablespoon sherry
1 tablespoon creole mustard
1 tablespoon lemon juice
1 teaspoon Crescent City Grill Creole Seasoning
1/3 cup green bell peppers, small diced
1/3 cup red bell peppers, small diced
1 pound jumbo lump crabmeat
1/2 pound backfin crabmeat
2 8-ounce wheels or wedges of Brie
(remove rind and cut into 1/2 inch cubes)
6 tablespoons seasoned breadcrumbs
Preheat oven to 375 degrees.

Combine mayonnaise, egg yolks, Worcestershire, cayenne and garlic sauce, sherry, creole mustard, lemon juice, and creole seasoning; mix well with a wire whisk. Stir in peppers. Gently fold crabmeat into liquid mixture, being sure not to break up lumps. Place a layer of crabmeat mix in ovenproof ramekin or scallop shells, then 2 cubes of Brie and another layer of crab. Top with seasoned breadcrumbs and bake for 10-22 minutes, until mixture bubbles and crumbs are brown. Garnish with chopped parsley.

Yield: 8 servings

Robert St. John » A Southern Palate

Purple Parrot Corn and Crab Bisque

Crabmeat Holleman