08/29/2019
With fall just around the corner, we’re looking forward to switching out our salads and chilled pastas in favor of richer dishes. Despite maintaining mild temperatures in the fall and winter on the Gulf Coast, we love warm comfort foods just as much as the next person! Of course, we’re always looking for ways to incorporate seafood into our dishes!
Here's a dish that will please the crowd and incorporates our local favorite blue crab into a scrumptious corn & crab bisque.
Visit Lartigue Seafood in Orange Beach - http://lartigueseafood.com/menu.asp
Enjoy!
What You’ll Need:
2 lbs (16 oz) lump crabmeat
1 stick of butter
2 medium yellow onions, diced
1 qt. half & half
Whole kernel corn (1 16oz bag or 14oz can)
1 can creamed corn
3 cloves minced garlic
1/2 cup flour
Salt, to taste
Black pepper, to taste
Cayenne pepper, to taste
6 cups whole milk
Preparation:
In a large pot, melt the butter over medium heat. Once melted, add the onions and saute until transparent. Add garlic and saute for 2-3 minutes, reducing heat to medium low.
Create a roux with the 1/2 cup of flour, adding slowly and stirring constantly. Add black pepper, salt, and cayenne pepper until you reach the desired flavor.
Stir in the milk and half & half gradually. Bring to a boil, then reduce to medium-low.
Add crab meat, whole kernel corn, and creamed corn and cover. Let simmer for about 15 minutes.
Add more seasoning if desired, and enjoy!