Corn and crab bisque with Tabasco recipe

2 litres seafood or crab stock

450g white crab meat

160g whipping cream

A pinch cayenne pepper

2 tsp ground thyme

Several dashes Tabasco Habanero Sauce

First make a roux. Melt the butter over a medium heat. Slowly add the flour to the butter, stirring constantly.

The flour and butter must cook over a moderate heat for 3-4 minutes otherwise there will be an uncooked flour taste in the sauce or soup.

Pour the stock into the hot roux, stirring all the while until fully incorporated. Add the corn and bring to a simmer for 10-15 minutes until the corn is tender. Add the crab meat and the cream, season with salt, pepper and cayenne pepper, add the thyme and the Tabasco.

Bring back up to a simmer, and cook for no longer than five minutes, being careful not to break up the crab meat.

As an option, add a splash of dry sherry.

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