Roasted Corn and She Crab Soup Recipe Makes 1 Gallon
Corn Kernels, #10 can - drained
Grape Seed Oil
Leeks, rough diced
Red Chili Flakes
White onions, medium diced
Lemon Grass, grated
Celery, rough diced
Whole Butter, diced
Dry Bay leaves
1 ½ lbs
Salt and White pepper
Corn bread Pudding
Lemon Crème Fraiche
Crab knuckles- garnishing
Drain corn kernels well, Pre heat oven to 400 degrees
In a medium bowl toss the corn with oil, coat evenly empty on to a sheet pan and roast until golden brown. Remove from oven and allow to cool.
In a large heavy bottom stock pot coat bottom with grape seed oil, bring to temp over a medium high flame. Once at temp add shallots, leeks, garlic, thyme, red chili, white onions and corn and sweat until onions are translucent and garlic is aromatic.
Add lemon grass and celery, cook another 2 minutes. Add whole butter and allowing it to melt.
Sprinkle flour in and stir allowing to coat evenly through out.
Deglaze with sherry, chicken stock, and crab stock, bring to a simmer
In a medium sauce pan heat heavy cream to scalding, add to the soup by pouring it through a fine mesh strainer.
Add bay leaves, oregano, and Worcestershire sauce. Allow to simmer for 20-30 minutes
Puree with stick blender until smooth. Strain through a fine mesh strainer into another large stock pot
Return to the fire and add crabmeat and crab roe. Season with salt and pepper
Ladle 6oz in a soup bowl, garnish with Corn bread pudding, Pea tendril, lemon crème fraiche, and crab meat knuckle