Corn and crab bisque is tasty

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Gary Guay, long time area resident and barber at Nail's by Lynn, provided this amazing recipe for a really delicious and easy Corn and Crab Bisque.

"Most people shy away from seafood gumbos and bisques thinking it'll be too expensive and difficult," Gary explains. "But this recipe proves them wrong. I buy my lump crab meat at Walmart and it runs only $3.42 for a 6 oz. bag, so this recipe actually gets more crab than it calls for and I end up spending only about $10 for the seafood. It feeds a crowd and really satisfies !"
CORN AND CRAB
BISQUE
1 lb. lump crabmeat,
discard any shells (or
use three 6 oz. bags of
lump crab meat)
2 sticks butter
2 bunches green
onions, chopped
2 tbsp. fresh parsley,
chopped
2 tsp. marjoram
4 oz. white wine
4 oz. velveeta

1 can cream of celery soup
1 can chicken broth
2 cans white cream corn
1 tbsp. Seafood Magic
2 tbsp. lemon juice
1 tbsp. chopped garlic
1 tsp. black pepper
2 c. milk
1/2 pt. whipping cream

In large pot, melt butter over medium heat. Add green onions and garlic and saute until tender. Add parsley, marjoram, celery soup and chicken broth and cook for 20 minutes. Add white wine, velveeta, corn, seafood magic, lemon juice, pepper and bring to a boil. Cook 15 minutes. Add crabmeat, milk and cream and cook 15 minutes on low heat. Remove from heat and let sit 10 minutes before serving.

"This recipe can be prepared and simmer down in less than