Corn Bisque with Avocado and Crab

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I absolutely love the taste of fresh corn on the cob in the summer. There's something about that taste that just makes me smile. The corn at the farmers market has been delicious, crab meat happened to be on sale, the basil plants were gorgeous at Wegman's and I was able to find a ripe avocado so I realized it was the perfect time to try out this recipe.

I intended to serve it chilled, but once I made some changes to the recipe, I realized it would be much better served warm.



Corn Bisque with Avocado and Crab
Slightly Adapted from: Cooking Light, May 2004
Servings: 4
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Crab Cake Ingredients:
    • 8 oz. lump crab meat
    • 1 slice white bread, broken into small pieces
    • 1 tbsp. mayo
    • 1 tsp. fresh parsley, chopped
    • 1 tsp. Old Bay seasoning
    • 1/2 tsp. mustard
    Bisque Ingredients:
    • 5 ears corn on the cob
    • 1 small onion, chopped
    • 1 garlic clove, chopped
    • 1 tbsp. butter
    • 1 1/2 cups vegetable broth
    • 1 1/2 tbsp. cornstarch
    • 1/4 cup fat free half-and-half
    • 1/4 cup milk
    • 1/2 tsp. salt
    • pinch of crushed red pepper
    • 1/2 avocado, chopped
    • 1 tbsp. fresh basil, chopped
Directions:
1. Pick through the crab meat to remove any shells or cartilage.
2. Combine all of the crab cake ingredients together in a medium bowl and form into 4 patties. Set aside.
3. Slice the kernels off each corn cob and set aside.
4. Melt the butter in a large pot over medium heat. Add the onion and cook for 3-4 minutes. Add the garlic and cook 1 minute more.
5. Meanwhile, preheat the oven to broil. Place the crab cakes on a foil lined baking sheet. Bake for 7-8 minutes or until golden brown.
6. Whisk together the vegetable broth and cornstarch until no lumps remain. Pour into the pot and add the corn kernels. Reduce the heat to low and cook for 5-7 minutes.
7. Transfer the corn mixture to a blender and process until smooth. Reduce to the pot and stir in the half-and-half, milk, salt and crushed red pepper. Warm through over very low heat.
8. To serve, place a crab cake in the center of a bowl. Pour corn bisque around the crab cake and garnish with chopped avocado and basil.

The corn flavor really came through nicely in this. I really liked making it a crab cake instead of just adding pieces of crab meat. I think it was more filling that way, plus the crab cake added additional flavors.

1 comment:

  1. This looks so delicious, I love the combination of crab and corn.

    ReplyDelete

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