Make a stock with the corn cobs and 5-6 cups water, reducing until 4 cups remain. In an 8-quart stockpot, melt the butter over medium high heat. Add the corn, onions, celery, bell pepper and garlic. Saut, for 5-10 minutes, or until vegetables are wilted. Add the flour and whisk until a white roux is achieved. Do not brown. Add the stocks, one ladelful at a time, stirring constantly until all the stock is incorporated. Bring to a low boil, reduce to a simmer and cook for 30 minutes. Add heavy cream, green onions and parsley, and cook an additional 3 minutes. Gently fold in the lump crabmeat, being careful not to break up the lumps. Season to taste with salt and white pepper. This recipe is by Chef John Folse, of Lafittes Landing Restaurant in Donaldsonville, Louisiana, and of the Chef John Folse Culinary Institute in Thibodaux, Louisiana. Its a gold medal winner in culinary competition. Typos By Jim Kirk - email@example.com Posted to MM-Recipes Digest V4 #280 by Jim Kirk
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (159g)|
|Recipe Makes: 12|
|Calories from Fat: 212 (65%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 97mg||30 %|
|Sodium 246.5mg||9 %|
|Potassium 312.9mg||8 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 18.7g|
|Protein 10.2g||15 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 327
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.