Crab Bisque With Avocado Tomato And Corn Relish Recipes

CRAB BISQUE WITH AVOCADO, TOMATO & CORN RELISH

Steps:

• To prepare relish: Combine avocado, corn, tomato, lime juice, pepper, and 1/4 teaspoon of salt in a small bowl; toss to coat. Let stand at room temperature while you prepare the bisque. To prepare bisque: Heat oil in a large saucepan over medium heat. Add corn, onion and bell pepper and cook, stirring often, until the onion and pepper have softened, about 5 minutes. Add potato and paprika and cook, stirring often, for 2 minutes. Add sherry and cook, scraping up any browned bits, until the liquid has reduced slightly, about 5 minutes. Add stock (or broth) and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very tender, about 15 minutes. Working in two batches, puree the vegetable mixture in a blender or food processor. (Use caution when pureeing hot liquids.) Return the puree to the saucepan; stir in milk, crab and remaining salt. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Serve each portion of bisque with about 1/4 cup relish; sprinkle with additional paprika, if desired.

CORN AND CRAB BISQUE

Steps:

• Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
• Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
• In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
• Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

CRAB TOMATO BISQUE

Steps:

• melt butter in a heavy saucepan.
• add 3/4 of the crabmeat, 1/3 c basil, and garlic.
• saute 2 minutes.
• stir in flour, stir for 2 minutes.
• add clam-tomato juice, cream, ketchup, clam juice, old bay and pepper sauce reduce heat to low, simmer for 10 minutes.
• puree soup with an immersion blender (or pour into blender in batches and then return to the pot) add water and lemon juice, simmer.
• season to taste with salt& pepper.
• pour into 6 bowls, garnish with remaining crab and basil.