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CRAB
BISQUE
THE RIVERBARGE CRUISE LINE
The River Explorer barge cruises from New Orleans along
the lower Mississippi and the connecting waterways and
bayous, much of it through Cajun and Creole country.
Most of the cruise’s cuisine features regional
specialties such as this.
Their recipe:
3/4 cup butter
1 large onion
1/4 cup celery
3/4 cup flour
1 1/2 tablespoons crab base (use seafood base if no
crab base)
3/4 cup white wine
1 bay leaf
1/4 teaspoon cayenne pepper
1/2 tablespoon paprika
1/4 teaspoon Old Bay
1 1/2 pounds crabmeat
1 cup heavy cream
1 quart shrimp stock
pinch of salt
dash of pepper
Sauté celery and onion in butter; blend until
onions are clear. Add seafood base, tomato paste, and
paprika. Blend well. Add Old Bay and flour to make a
roux. Cook to medium brown. Deglaze with white wine.
Strain the stock and add it to the roux. Stir with whisk
until there are no lumps. Add crabmeat and liquid. Blend
well. Add cream and blend. Salt and pepper to taste.
Yield: 7-10 servings
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