Chef Laurence Landon & Manger
Jason Ezell of Doe’s of Lafayette

Doe’s Corn & Crab Bisque

Caramelize:
3 tbl butter oil solution
1 C diced onions
2 tbl minced garlic

Let simmer for 3 minutes:

• 1 tbl cayenne
• 2 tbl salt & white pepper
• 1 tbl sage
• 1 C crab stock
  1 tbl chicken stock
• 1 ½ can corn (not sweet)
• 1 quart heavy cream  -  let come to rolling boil.

Thicken with blond roux.  Add 1 lb. lump crabmeat – fold in gently.
Top with drizzle of sweet vermouth.