Mirliton Crab Bisque

Soups & Stews

Recipe courtesy of Chef Ryan Hughes, Cafe Degas, New Orleans, LA

Serves 10 to 12 (about one gallon)

  • 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
  • 1/2 lb butter
  • 1/2 lb flour
  • 2 quarts crab stock or (fish bouillon cubes)
  • 2 cups Sauterne (Riesling will work too),white wine
  • 1 teaspoon 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

 Mirliton Crab Bisque

Mirliton Crab Bisque

Click image to enlarge



Melt butter and stir in flour. Cook for 5 minutes as for 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 mixture. Add crab base and bring to a boil and simmer for 15 min. 

Simmer and whisk on low heat often!!  Be careful not to scorch bottoom of pan. Strain mix into a clean pot and add heavy cream, mirliton, bay leaf and cook until mirliton is just barely tender. Season with salt and pepper and crab boil and maybe a little lemon juice (optional) 

Serve in hot cups and garnish with crab meat or claw, parsley and paprika.

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