| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Cajun |
|
1 |
Servings |
INGREDIENTS
| 10 |
|
Ears of corn; shucked and cleaned |
| 1/2 |
ts |
Ground white pepper |
| 2 |
tb |
Butter |
| 2 |
ts |
Dried thyme; or 1 tablespoon fresh |
| 2 |
tb |
All purpose flour |
| 2 |
ts |
Dried basil. or 1 tablespoon fresh |
| 1 |
qt |
Heavy cream |
| 1 |
lb |
Cooked white crab meat |
|
|
Salt |
| 1/2 |
c |
Chopped green onions |
| 1 |
ts |
Ground red pepper |
| 1/4 |
c |
Chopped parsley |
| 1/2 |
ts |
Ground black pepper |
INSTRUCTIONS
Cut the kernels from the cob; scrape the milk from the cobs and reserve.
Place the cobs in a 6-quart pot and add 4 quarts water. Bring to a boil,
reduce heat to medium, and boil slowly for 45 minutes to 1 hour to reduce
by half.
Melt the butter in a large saucepan over medium heat. Whisk in the flour,
stirring continuously, to make a light roux. Cook the roux for 3-4 minutes,
continuing to stir. Test the roux by cooking a little bit and tasting, when
the raw taste of the flour is completely gone, the roux is done. It should
be no darker than the color of rich cream.
Heat the cream and add it to the corn stock. Bring to a simmer over
medium-high heat and whisk in the roux. Add the corn, the corn milk, the
seasonings and herbs, and simmer 20-25 minutes. Stir in the crab meat and
simmer 3-4 minutes more. Stir in the green onions and parsley andd serve.
Serves 6-8.
This recipe taken from "Patout's Cajun Home Cooking" by Chef Alex Patout
Posted to recipelu-digest Volume 01 Number 503 by jecraig@lan-inc.com on
Jan 12, 98
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