Mirliton and Crab Bisque Recipe
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Mirliton and Crab Bisque
Description
Mirliton Squash (also known as Chayote) and Crab Bisque – Yields about 1 gallon or roughly 12 servings.
Ingredients
Scale
- 3 Mirlitons, peeled and diced ¼ inch
- 1 large carrot, peeled and diced ¼ inch
- 1 medium yellow onion, peeled and diced ¼ inch
- 1 rib of celery peeled and diced ¼ inch
- ½ pound butter
- ½ pound flour
- 2 quarts crab stock or (fish bouillon cubes)
- 2 cups Sauternes (Riesling will work too)
- 1 tsp. liquid crab boil
- 1 bay leaf
- 1 ½ quarts heavy cream
- 1 pound jumbo lump crab meat (or crab claws)
- Chopped parsley and paprika for garnish
- Salt and white pepper for seasoning
Instructions
- Melt butter and stir in flour. Cook for 5 minutes for a white roux.
- Add celery, carrots, and onions and cook another 5 min. stirring constantly.
- Pour in sauterne and whisk until flour is dissolved completely in the mixture.
- Add crab base and bring to a boil and simmer for 15 min. Note DO NOT SCORCH BOTTOM OF PAN – Simmer and whisk on low heat often!!
- Strain mix into a clean pot and add heavy cream, mirliton, bay leaf and cook until mirliton is just barely tender.
- Season with salt, pepper and crab boil (maybe a little lemon juice if needed).
- Serve in hot cups and garnish with crab meat or claw, parsley, and paprika.
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