Recipe for Crab and Corn Bisque 
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Yield:
12 Servings
Ingredients:
Amount Ingredient
CRAB STOCK ----------------
6 med Hard shell crabs
1/2 qt Water
2 med Yellow onions, quarter
6 x Ribs celery, coarsely chopped
1/2 tbl Liquid crab boil
----------------- CORN STOCK ----------------
1/2 cup Green onions, chopped
4 oz Butter
1 lb Lump crabmeat
1 cup Heavy cream
2 tbl Flour
1 pch Thyme
1 tsp Powdered garlic
Salt & cayenne pepper to taste
Instructions:
Instructions: Put all Crab Stock ingredients in heavy saucepan; bring to a rolling boil.

Reduce heat to simmer; cook for 3 hours. Add water when necessary to keep at one (1) quart. To make Corn Stock: In a 3 quart saucepan, saute onions in butter until wilted. Add flour and seasonings; cook until flour begins to stick to the pan. Add crab stock and simmer for 15 minutes. Add corn; simmer an additional 15 minutes. Pour cream into pan and stir. Remove from heat. Let stand for one half hour. Reheat to serve.

COMMANDERS PALACE

WASHINGTON AVE & COLISEUM ST

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