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corn and "she crab" bisque

(1 rating)
StillWild avatar
Recipe by
Donna Graffagnino
@StillWild
Bayou Country, LA

This is my take on Corn and Crab bisque but with the authentic "She Crab" Soup recipe which originated in Charleston, South Carolina. The star of this dish, besides the crab meat, is the crab roe, so don't leave it out. It's amazing! Crab roe can be saved from boiled female crabs and stored in the freezer until ready to use.

(1 rating)
yield 12 -15
prep time 45 Min
cook time 1 Hr
method Stove Top

Ingredients For corn and "she crab" bisque

  • 1/2 lb
    bacon, fried and crumbled, set aside
  • 1 stick
    butter
  • 1 bunch
    green onions or 1 large leek, sliced thin
  • 4 stick
    celery, minced
  • 1 sm
    onion, diced or minced
  • 1 Tbsp
    garlic, minced
  • 1/2 lg
    bell pepper, chopped fine
  • 8 Tbsp
    all purpose flour
  • 1 Tbsp
    tomato paste
  • pinch
    oregano
  • 4 c
    shrimp stock or chicken stock
  • 4 oz
    cleaned crab roe, from boiled crabs, mashed with a fork
  • 1/2 c
    sherry
  • 1 Tbsp
    lea & perrin worcestershire sauce
  • 4 c
    fresh or frozen creamed corn, (or 2 cans creamed corn)
  • 2 c
    fresh or frozen whole kernel corn, (or 1 can whole corn, drained)
  • salt, black pepper, cayenne pepper, sugar, cajun seasoning to taste
  • 1 tsp
    liquid crab boil
  • 1 lb
    special claw meat, picked through for shells
  • 1/2 pt
    heavy cream
  • 2
    egg yolks, beaten
  • green onion tops, sliced thin for garnish

How To Make corn and "she crab" bisque

  • 1
    Fry bacon, drain on paper towel and crumble, then set aside. Add butter to bacon grease, then add leeks or green onions, celery, onion, garlic, and bell pepper. Saute until onions get translucent.
  • 2
    Reduce heat to medium-low and as you begin to whisk in the flour, if you see that more fat is needed add a little more butter. Stir oftn to keep from burning and cook for about 5 minutes. Stir in tomato paste, oregano and worcestershire; cook another 5 minutes, stirring often.
  • 3
    Stir in shrimp and/or chicken stock (4 cups total), crab roe, 1/4 C sherry, salt & pepper, creamed corn, whole kernel corn and bring to a low boil and cook for 30 minutes.
  • 4
    Reduce heat to low and add crab meat, remaining sherry, and cream. DON'T BOIL. Just before serving, temper the yolks with 2 cups of soup, whisking constantly to keep from cooking the yolks, then add yolks back to the soup. Stir well. Stir in green onion tops and simmer for 10 minutes. Taste for seasoning and adjust as needed.
  • 5
    This bisque freezes well. *NOTE: Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. Crawfish tails can be substituted for the crab meat.
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