Luke's Super Liquor Stores of Cape Cod
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Featured Recipe for August 2010
Wine Suggestion
Corn & Crab Bisque

Ingredients needed:

- 3 tablespoons vegetable oil

- 3 tablespoons bleached, all-purpose flour

- 1/2 cup minced yellow onions

- 1 cup corn kernels (from 2 ears corn)

- 2 tablespoons minced shallot

- 2 tablespoons minced celery

- 1 tablespoon minced garlic

- 1 teaspoon salt

- 1/2 teaspoon cayenne

- 1 cup fish stock or water

- 2 bay leaves

- 2 cups milk

- 2 cups heavy cream

- 1 teaspoon Zatarain's Concentrated Crab and Shrimp Boil (optional)

- 1/2 pound lump crabmeat, picked over for shells and cartilege

- 1/4 cup minced green onions (green part only)

Directions:

Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes.

Add the onions, corn, shallots, celery, garlic, salt, and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock. Add the bay leaves and bring to a boil. Add the milk, cream, and the crab boil, if using. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes.

Stir in the crabmeat and green onions and simmer for 5 minutes. Remove and discard the bay leaves.

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