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Crab Cake & Sweet Corn Bisque
High Protein

Crab Cake & Sweet Corn Bisque

By:Larry's Catch 4.0(1 avis)

A silky, golden sweet corn bisque with a crisp crab cake perched on top and a drizzle of chive oil. An elegant starter that feels special with very little fuss.

HEURE
HEURE
40 min
PORTIONS
PORTIONS
2 ppl
DIFFICULTÉ
DIFFICULTÉ
Intermediate
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Ingrédients

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  • 2 Larry's Catch Crab Cakes, cooked from frozen
  • 1 tbsp neutral oil, for the pan
  • 1 tbsp butter
  • ½ small onion, diced
  • 1 small garlic clove, minced
  • 2 cups corn kernels (fresh or frozen)
  • 1½ cups vegetable or chicken stock
  • ½ cup heavy cream
  • ¼ tsp smoked paprika
  • Salt and pepper, to taste
  • Chopped chives or chive oil and cracked black pepper, to serve

Instructions

  1. Make the bisque: melt the butter in a pot over medium heat and soften the onion and garlic for 3 to 4 minutes. Add the corn and stock, bring to a simmer, and cook for 10 minutes.
  2. Stir in the cream and smoked paprika, then blend until smooth with a blender or immersion blender. For a silkier texture, pass it through a sieve. Season with salt and pepper and keep warm.
  3. Cook the crab cakes: heat the oil in a pan over medium heat and cook the cakes straight from frozen for 6 to 7 minutes per side, until golden and heated through.
  4. Ladle the bisque into shallow bowls, set a crab cake in the centre of each, and finish with chopped chives or a drizzle of chive oil and a little cracked pepper.

Nutrition Values

Per serving (200 g)
  • Calories: 520 kcal
  • Protein: 21 g
  • Total Fat: 35 g
  • Saturated Fat: 18 g
  • Carbohydrates: 41 g
  • Fibre: 4 g
  • Sugars: 9 g
  • Sodium: 950 mg
  • Cholesterol: 140 mg
  • Omega-3 Fatty Acids: ~200 mg

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